Hearty Beef and Black Bean Chili
with Mexican Spiced Butternut Squash- Milk
- Gluten
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.
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
Cooking Steps
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.
