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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Beef
170 g
Butternut Squash, cubes
56 g
Corn Kernels
1 unit(s)
Yellow Onion
1 unit(s)
Beef Broth Concentrate
2 tbsp
Tomato Sauce
1 unit(s)
Greek Yogurt
398 mL
Crushed Tomatoes
8 g
Mexican Seasoning
(May contain traces of: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
1 unit(s)
Garlic, cloves
2 unit(s)
Green Onion
1 unit(s)
Sweet Bell Pepper
¼ cup
Cheddar Cheese, shredded
1 unit(s)
Black Beans
Not included in your delivery
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Toss squash with 1 tbsp oil (dbl for 4 ppl) and half the Mexican seasoning on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the 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 1/2 cup of water (dbl for 4 ppl). 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.
