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.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Bœuf haché
170 g
Courge musquée, en dés
56 g
Maïs en grains
1 pièce(s)
Oignon jaune
1 pièce(s)
Concentré de bouillon de bœuf
2 cs
Sauce tomate
1 pièce(s)
Yogourt grec
398 ml
Tomates broyées
8 g
Assaisonnement mexicain
(Peut contenir : Sésame, Triticale, Arachides, Noix, Blé, Moutarde, Sulfites, Lait, Soya)
1 pièce(s)
Gousses d'ail
2 pièce(s)
Oignon vert
1 pièce(s)
Poivron
¼ tasse(s)
Cheddar, râpé
1 pièce(s)
Haricots noirs
Pas inclus dans votre livraison
1.5 cs
Huile*
Ustensiles
Instructions
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.
