Home Chef Express

Pork and Butternut Chili with Cheese and Sour Cream

ready in 15 minutes

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

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 2)

  • ¼ tsp. Red Pepper Flakes
  • 12 oz. Ground Pork
  • 5 oz. Black Beans
  • Info
    2 tsp. Chicken Demi-Glace
  • Info
    2 oz. Sour Cream
  • Info
    1 oz. Shredded Oaxacan Cheese
  • 1 Tbsp. Chile and Cumin Rub
  • 8 oz. Cubed Butternut Squash
  • 6 oz. Crushed Tomatoes
  • 10 oz. Antibiotic-Free Ground Beef

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
    640
  • Carbohydrates
    33g
  • Fat
    37g
  • Protein
    43g
  • Sodium
    1465mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Colander
  • 1 Large Non-Stick Pan
  • Step 1 - Cook the Pork and Squash
    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.

  • Step 2 - Start the Chili
    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.

  • Step 3 - Finish the Chili
    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.

  • Step 4 - Finish the Dish
    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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