One-Pot Pork & Kidney Bean Chili

🥘 Ingredients

• black pepper
  1 tsp
• butter
  2 tsp
• chicken stock concentrate
  4 unit
• crushed tomatoes
  2 unit
• ground pork
  20 oz
• jalapeño
  2 unit
• kidney beans
  2 unit
• salt
  1 tsp
• scallions
  4 unit
• smoky red pepper crema
  4 tbsp
• southwest spice blend
  4 tbsp
• tex-mex paste
  2 unit

🍳 Cookware

• large pot

1. 

   1

   Wash and dry produce. Trim and thinly slice scallions , separating whites from greens. Thinly slice half the jalapeño into rounds; mince remaining. TIP: Remove ribs and seeds for less heat.

   scallions: 4 unit, jalapeño: 2 unit
2. 

   2

   Heat a large drizzle of oil and butter in a large pot over medium-high heat. Add scallion whites and as much minced jalapeño as desired. Season with salt . Cook, stirring, until softened, 5-7 minutes.

   butter: 2 tsp, salt: 1 tsp
3. 

   3

   Add ground pork and half the southwest spice blend to pot with the scallion mixture; season with salt and black pepper . Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes.

   ground pork: 20 oz, southwest spice blend: 4 tbsp, black pepper: 1 tsp
4. 

   4

   Stir crushed tomatoes and tex-mex paste into pot; cook until warmed through, 1-2 minutes. Add kidney beans and their liquid, chicken stock concentrate , ¼ cup water (or ½ cup for 4 servings), salt, and pepper; stir to combine. Bring to a simmer and cook until thickened, ⏱️ 10 minutes . Turn off heat. (TIP: If chili is too thick, add another splash of water.) Taste and season with salt and pepper.

   crushed tomatoes: 2 unit, tex-mex paste: 2 unit, kidney beans: 2 unit, chicken stock concentrate: 4 unit
5. 5

   Divide chili between bowls. Top with smoky red pepper crema , scallion greens, and as much sliced jalapeño as you like. Serve.

   smoky red pepper crema: 4 tbsp