All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
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 squash variation will satiate and delight, with minimal fuss. Trust us.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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 ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
If using Impossible burger, break up until burger reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
Cook the Pork and Butternut Squash
Halve any large butternut squash pieces to roughly match smaller pieces.
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, until squash starts to soften, no pink remains on pork, and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.
Add the Tomatoes and Seasoning
Stir demi-glace, tomatoes, chile and cumin rub, and 1 cup water into hot pan. Bring to a boil.
Once boiling, cover and stir occasionally until butternut squash is tender, 4-5 minutes.While chili cooks, continue recipe.
Add the Beans
Drain beans in a colander and rinse.
Add beans, 1/4 tsp. salt, and a pinch of pepper to hot pan and stir to combine. Return to a boil.Once boiling, stir occasionally until beans are warmed through, 1-2 minutes.Remove from burner.
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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