Pork, Bean, and Bacon Chili

with sour cream and cheddar

Prep & Cook Time: 35-45 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 4 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Over 30g protein

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In Your Box (serves 4)

  • 16 fl. oz. Tomato Sauce
  • 16 oz. Ground Pork
  • 15½ oz. Kidney Beans
  • 6 oz. Diced White Onion
  • 3 oz. Crumbled Bacon
  • Info
    2 oz. Sour Cream
  • Info
    2 oz. Shredded Cheddar Cheese
  • 1 oz. Tortilla Strips
  • 4 tsp. Chicken Broth Concentrate
  • 1 Tbsp. Chile and Cumin Rub
Contains: FD&C Blue No. 1, FD&C Blue No. 2, and FD&C Red No. 40
Food intolerance information

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Start the Chili

    Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

    Evenly divide pork, onions, and bacon between both provided trays and top each tray with 1 tsp. olive oil. Combine, breaking up pork into smaller pieces.

    Bake uncovered in hot oven, 15 minutes.

    Pork will finish cooking in a later step.

  2. 2

    Add the Sauce

    Carefully remove trays from oven. No need to drain any excess liquid.

    Drain beans.

    Evenly divide tomato sauce, chicken base, chile and cumin rub, and beans between both trays. Add 1/2 cup water and a pinch of salt and pepper to each tray. Stir to combine.

  3. 3

    Bake the Meal

    Bake both trays again uncovered in hot oven until liquid is bubbling and pork reaches a minimum internal temperature of 160 degrees, 15-20 minutes.

    Carefully remove both trays from oven.

    To serve, top chili with sour cream, cheese, and tortilla strips. Bon appétit!

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