15 Minute Meal Kit

Tex-Mex Pork Chili with Cheddar Tortilla Dippers

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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

In Your Box (serves 2)

  • Info
    1 oz. Shredded Cheddar-Jack Cheese
  • 3 tsp. Fajita Seasoning
  • 2 Green Onions
  • Info
    1 oz. Sour Cream
  • 10 oz. Ground Pork
  • 4 oz. Mixed Diced Peppers
  • Info
    4 Small Flour Tortillas
  • 5 oz. Black Beans
  • 5 oz. Crushed Tomatoes
  • Info
    ¼ oz. Flour

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
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Medium Pot
  • 1 Colander

Before You Cook

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 Chili and Prepare Ingredients

    Heat 1 tsp. olive oil in a medium pot over medium heat. Add ground pork, ¼ tsp. salt, and seasoning blend to hot pot and stir often, breaking up meat, until no pink remains and ground pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes. Stir in flour until pork is coated. While pork cooks, trim green onions and thinly slice, keeping green and white portions separate. Drain and rinse black beans in a colander.

  2. 2

    Finish the Chili

    Add white portions of green onions and diced peppers to hot pan. Stir constantly until peppers start to soften, 1-2 minutes. Add black beans, tomatoes, and ½ cup water. Bring to a boil. Once boiling, reduce to a simmer. Cover, and stir occasionally, 6 minutes. Remove from burner and season with ¼ tsp. salt and a pinch of pepper. While chili simmers, make tortilla dippers.

  3. 3

    Make the Tortilla Dippers

    Place tortillas on a clean work surface. Divide cheese evenly, placing in center of each tortilla. Top cheese with half the green portions of green onions (reserve remaining for garnishing chili) and a pinch of pepper. Roll tortillas, placing seam side down.

  4. 4

    Cook Dippers and Finish Dish

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil to hot pan. Working in batches, add two or three dippers, seam-side down. Cook until golden brown, 2-4 minutes per "side". Transfer dippers to a plate. Repeat with remaining dippers, adding 1 tsp. olive oil for each batch. Plate dish as pictured on front of card, topping chili with sour cream and reserved green onions. Serve dippers on the side. Bon appétit!

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