4-Serving Meal
Pork and Butternut Chili with Cheese and Sour Cream
$7.49 per serving
Prep & Cook Time: 10-15 min.
Cook Within: 4 days
Difficulty Level: Easy
Spice Level: Mild
Contains: Milk
Chef
David Padilla
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)
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4 tsp. Chicken Demi-Glace Concentrate
- 1 tsp. Onion Salt
- 24 oz. Cubed Butternut Squash
- 15½ oz. Black Beans
- 24 oz. Ground Pork
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6 oz. Sour Cream
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3 oz. Shredded Oaxacan Cheese
- 2 Tbsp. Chile and Cumin Rub
- 12 oz. Crushed Tomatoes
- ¼ tsp. Red Pepper Flakes
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.
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Nutrition (per serving)
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Calories481
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Carbohydrates30g
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Fat26g
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Protein31g
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Sodium1204mg
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
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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.
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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.
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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.
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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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