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 chilli 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.
Ingredients
250 g
Ground Beef
170 g
Butternut Squash, cubes
113 g
Hot Pepper
56 g
Onion, chopped
1 unit
Beef Broth Concentrate
2 tbsp
Tomato Sauce Base
3 tbsp
Sour Cream
(Contains Milk)
370 mL
Crushed Tomatoes
1 tbsp
Mexican Seasoning
1 tbsp
Garlic Puree
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
370 mL
Black Beans
1 unit
Ciabatta Roll
(Contains Gluten)
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Add squash, half the Mexican Seasoning and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until golden-brown and tender, 22-24 min.
Halve ciabatta. Drain and rinse beans.
Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil, then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min. Season with salt and pepper. Add onions, poblano peppers and half the garlic puree to the pot. Cook, stirring often, until veggies soften, 4-5 min. Add remaining Mexican Seasoning and tomato sauce base. Cook, stirring often, until fragrant, 1 min.
Add broth concentrate, beans, crushed tomatoes and 1/2 cup water (dbl for 4 ppl). Reduce heat to medium. Simmer, stirring occasionally, until chilli thickens slightly, 6-7 min. Season with salt and pepper.
While chilli simmers, stir together 1 tbsp oil (dbl for 4 ppl) and remaining garlic puree in a small bowl. Arrange ciabatta halves on another baking sheet, cut-side up. Brush with garlic oil, then season with salt and pepper. Bake in the top of the oven until lightly golden, 3-4 min. (TIP: Keep an eye on them so they don't burn!)
Stir Mexican-spiced squash into chilli. Divide chilli between bowls. Top with cheddar cheese and sour cream. Serve garlic bread on the side, for dipping.
