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
A note about serious food allergies
It takes hours to develop the good flavor of chili, right? Days? We're still working on a pot we started sometime in '04? Not so! This pork and beans stunner, that'd win any cook-off it set its mind to, takes less than 15 minutes to put together. That 15 minutes include the cheesy dippers that turn this meal from impressive to sublime. Order this and find delightful flavor in no time at all.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
Customize It Instructions
If using Impossible burger, follow same instructions as ground pork in Steps 1, breaking up burger until heated through, 5-7 minutes.
If using ground turkey, follow same instructions as ground pork in Steps 1, breaking up turkey until no pink remains and turkey reaches minimum internal temperature, 7-9 minutes.
If using whole chicken breasts, pat dry and cut into 1” slices. Follow same instructions as ground pork in Steps 1, stirring occasionally until chicken reaches a minimum internal temperature, 5-7 minutes.
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. 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.
Finish the Chili
Add white portions of green onions and diced peppers to hot pot. 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.
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.
Cook Dippers and Finish Dish
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Working in batches, add two or three dippers to hot pan, seam-side down. Cook until golden brown on two “sides,” 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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