Hearty Beef and Black Bean Chili
with Mexican Spiced Butternut Squash
We're giving chilli night an upgrade so that you can spend more time watching the game! Tonight’s chili is full of Mexican seasoned squash, fragrant beef and hearty beans. A dollop of yogurt and a sprinkle of cheese finishes each bowl with a fresh and creamy touch.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Butternut Squash, cubes
Beef Broth Concentrate
Sweet Bell Pepper
Cheddar Cheese, shredded
Not included in your delivery
Salt and Pepper*
Before starting, preheat the oven to 425°F and wash and dry all produce. On a parchment-lined baking sheet, toss squash with 1 tbsp oil and half the Mexican seasoning. Season with salt and pepper. Roast in middle of oven, stirring halfway through, until golden-brown and tender, 22-24 min.
Core, then cut pepper into 1/2-inch pieces. Drain and rinse beans. Peel, then cut the onion into 1/2-inch pieces. Peel, then mince or grate garlic
Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil, then the beef.Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Add onions, peppers and garlic to the pot. Cook, stirring often, until veggies soften, 4-5 min. Add remaining Mexican seasoning and tomato sauce. Cook, stirring often, until fragrant, 1 min.
Stir in the broth concentrates, beans, diced tomatoes and 1 cup of water. Reduce heat to medium. Simmer, stirring occasionally, until chili is slightly thickened, 6-7 min. Season with salt and pepper.
While the chili simmers, thinly slice the green onions.
Stir corn and Mexican spiced squash into chili, until warmed through, 1-2 min. Divide chili between bowls. Top with cheddar cheese and a dollop of yogurt. Sprinkle over the green onions.