Pork and Butternut Chili

with cheese and sour cream

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Some days you want complicated, and some days you want a bowl of chili, with sour cream and cheese on top. This pork and butternut variation will satiate and delight, with minimal fuss.

In Your Box (serves 6)

  • 24 oz. Ground Pork
  • 12 oz. Crushed Tomatoes
  • 2 Tbsp. Chile and Cumin Rub
  • ¼ tsp. Red Pepper Flakes
  • 1 tsp. Onion Salt
  • 15½ oz. Black Beans
  • 24 oz. Cubed Butternut Squash
  • Info
    4 tsp. Chicken Demi-Glace
  • Info
    6 oz. Sour Cream
  • Info
    3 oz. Shredded Oaxacan Cheese

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    512
  • Carbohydrates
    33g
  • Fat
    29g
  • Protein
    31g
  • Sodium
    1306mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Colander
  • 1 Large Non-Stick Pan

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using 48 oz. ground pork, follow same instructions, seasoning with ½ tsp. salt and ¼ tsp. pepper and working in batches, if necessary.

  • If using ground turkey, follow same instructions as pork in Step 1, cooking, stirring occasionally, breaking up turkey, until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.

  • If using ground beef, follow same instructions as pork in Step 1, cooking, stirring occasionally, breaking up meat, until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

  1. 1

    Cook the Pork and Squash

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add ground pork, butternut squash, and a pinch of salt and pepper to hot pan. Stir occasionally, breaking up pork with a spoon, until squash begins to soften and no pink remains on pork, 5-7 minutes. If using ground beef, cook, breaking up meat, until no pink remains, 4-6 minutes.

  2. 2

    Start the Chili

    Add demi-glace, crushed tomatoes, seasoning blend and 1 cup water to pan. Bring to a boil and cover. Stir occasionally until squash is tender, 4-5 minutes. While chili cooks, drain beans.

  3. 3

    Finish the Chili

    Drain black beans in a colander and rinse. Once squash is tender, add beans, ¼ tsp. salt, and a pinch of pepper to pan and stir to combine. Return to a boil and cook until beans are warmed through, 1-2 minutes. Remove from burner.

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, topping chili with cheese, sour cream, and red pepper flakes (to taste). Bon appétit!

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