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Tex-Mex Style Pork and Bean Chilli

Tex-Mex Style Pork and Bean Chilli

with Courgette, Tortilla Dippers and Soured Cream

4.5(1.5K)

Lily StevensUpdated on December 19, 2025

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Calories

:

1152 kcal

Protein

:

42.7g protein

Difficulty

:

Easy

Prepped in 10

Medium Spice

Allergens:

Milk
May contain traces of allergens
Celery

Ready in less than 25 minutes, this Tex-Mex Style Pork and Bean Chilli has it all. Spiced with flavours from chillies, cumin seeds, paprika and thyme, we're pairing this chilli with tortilla chips for dipping.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

1 unit(s)

Courgette

(Contains: May contain traces of allergens, Celery)

240 grams

British Pork Mince

1 carton(s)

Mixed Beans

1 sachet(s)

Mexican Style Spice Mix

1 carton(s)

Tomato Passata

15 grams

Chicken Stock Paste

40 grams

Baby Spinach

75 grams

Soured Cream

(Contains: Milk)

1 pack(s)

Tortilla Chips

Not included in your delivery

1 tbsp

Honey

100 milliliter(s)

Water for the Sauce

20 grams

Butter

Nutritional information

Energy (kJ)4821 kJ

Energy (kcal)1152 kcal

Fat64.8 g

of which saturates22.2 g

Carbohydrate93.1 g

of which sugars18.3 g

Dietary Fibre10.7 g

Protein42.7 g

Salt4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Saucepan

•Sieve

•Medium Saucepan

•Lid

Instructions

Brown the Mince

1

a) Trim the courgette, then quarter lengthways. Chop widthways into 1cm pieces.

b) Heat a large saucepan on medium-high heat with a drizzle of oil.

c) Once hot, add the courgette and fry for 2-3 mins, then add the pork mince and fry until browned, 4-5 mins. Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw meat.

Add the Flavour

2

a) Meanwhile, drain and rinse the mixed beans in a sieve.

b) When the mince has browned, stir the Mexican style spice mix, mixed beans, passata, chicken stock paste, honey and the water for the sauce (see pantry for both amounts) into the saucepan and bring to the boil.

Simmer the Sauce

3

a) Once the sauce is boiling, reduce the heat to a simmer and cover with a lid or some foil.

b) Simmer until the pork is cooked and the sauce has thickened, 10-12 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

Add the Spinach

4

a) When the pork chilli is ready, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Final Touches

5

a) Stir through the butter (see pantry for amount) until melted.

b) Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

Serve

6

a) Share the pork chilli between your bowls. Drizzle over the soured cream.

b) Serve the tortilla chips alongside.

Enjoy!

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