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, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Butternut Squash, cubes
Beef Broth Concentrate
Sweet Bell Pepper
Cheddar Cheese, shredded(ContainsMilk/Lait)
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.