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Ready in 25 minutes

Tex-Mex Style Pork Chili

with Sweet Peppers & Tortilla Chips

Cooking time

25 minutes




530 /serving

Who’s full of beans this week? Your happy family, that’s who! Jam-packed with white kidney beans and ground pork, this chili recipe is a killer of a filler. Your double dose of protein simmers in a saucy mix of tangy tomato and lime, set off by chopped sweet peppers. Bronze up tortilla triangles in the oven for a crisp counterpoint, and show off heaping helpings at their best with a sprinkle of lime zest.

We will send you:

  • 510g Ground pork
  • 2 Garlic cloves
  • 1 Lime
  • 2 Sweet peppers
  • 540ml White kidney beans (canned)
  • 200ml Tomato sauce
  • 60ml Vegetable demi-glace
  • 6 Wheat flour tortillas
  • 22g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)

Contains: Sulphites, Wheat

You will need:

Large pot
Salt & pepper (S&P)
Sheet pan
Parchment paper
Total Fat
23 g
Saturated Fat
6 g
1470 mg
Total Carb
52 g
10 g
36 g
14 g
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Mise en place
Preheat the oven to 450°F. Zest and juice the lime. Core and small-dice the sweet peppers. Mince the garlic. Drain and rinse the kidney beans. Stack the tortillas and cut into 8 wedges.
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Start the chili
In a large pot, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the pork* and sweet peppers; season with ⅔ of the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
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Make the tortilla chips
Meanwhile, on a lined sheet pan, toss the tortillas with a drizzle of oil and the remaining spices. Toast in the oven, flipping halfway, 5 to 7 min., until golden brown. Sprinkle with ½ the lime zest. Set aside to cool and become crunchy.
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Finish the chili
To the pot of pork and sweet peppers, add the tomato sauce, kidney beans, demi-glace and 1 ½ cups water. Cook, stirring occasionally, 4 to 6 min., until slightly reduced; season with S&P. Add the lime juice; stir well.
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Plate your dish
Divide the chili between your bowls. Garnish with the remaining lime zest. Serve the tortilla chips on the side. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.