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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.

Allergens:Milk/Lait

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

Preparation Time35 minutes
Cooking difficultyLevel 2
Ingredients
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

(ContainsMilk/Lait)

398 mL

Diced Tomatoes

1 tbsp

Mexican Seasoning

3 g

Garlic

2 unit

Green Onions

160 g

Sweet Bell Pepper

¼ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

398 mL

Black Beans

Not included in your delivery

¾ tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)2469 kJ
Calories590 kcal
Fat29 g
Saturated Fat11 g
Carbohydrate43 g
Sugar14 g
Dietary Fiber9 g
Protein38 g
Cholesterol100 mg
Sodium1130 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Garlic Press
Strainer
Large Pot
Measuring Cups
Instructionsarrow up iconarrow up icon
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1

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.

2

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

3

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.

4

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.

5

While the chili simmers, thinly slice the green onions.

6

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.