Hearty Beef and Black Bean Chili
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Hearty Beef and Black Bean Chili

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.

Quick Prep
Family Friendly

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

Preparation Time35 minutes
Cooking Time


serving amount

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


¼ tsp


¼ tsp



Nutrition Values

Calories840 kcal
Fat45 g
Saturated Fat14 g
Carbohydrate67 g
Sugar16 g
Dietary Fiber15 g
Protein42 g
Cholesterol90 mg
Sodium1330 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Large Pot
Measuring Cups


Roast squash

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.

Start chilli

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.

Cook chilli

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.

Make garlic bread

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!)

Finish and serve

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.