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Tex-Mex Style Pork Chili

with Sweet Peppers & Tortilla Chips

Cooking time

25 minutes

Servings

4

Calories

530 /serving

Tex-Mex Style Pork Chili

with Sweet Peppers & Tortilla Chips

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:

Zester
Strainer
Large pot
Oil
Salt & pepper (S&P)
Sheet pan
Parchment paper

Total Fat
23 g

Saturated Fat
6 g

Sodium
1470 mg

Total Carb
52 g

Sugars
10 g

Protein
36 g

Fibre
14 g

Preparation

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.

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.

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.

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.