Hearty Beef and Black Bean Chili

Hearty Beef and Black Bean Chili

with Mexican Spiced Butternut Squash

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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.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

170 g

Butternut Squash, cubes

56 g

Corn Kernels

1 unit

Yellow Onion

1 unit

Beef Broth Concentrate

2 tbsp

Tomato Sauce

100 g

Greek Yogurt


398 mL

Diced Tomatoes

1 tbsp

Mexican Seasoning

3 g


2 unit

Green Onions

160 g

Sweet Bell Pepper

¼ cup

Cheddar Cheese, shredded


398 mL

Black Beans

Not included in your delivery

¾ tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2469 kJ
Calories590 kcal
Fat29 g
Saturated Fat11 g
Carbohydrate43 g
Sugar14 g
Dietary Fiber9 g
Protein38 g
Cholesterol100 mg
Sodium1130 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Garlic Press
Large Pot
Measuring Cups
Instructionsarrow up iconarrow up icon
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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.