Home Chef Express

Pork and Butternut Squash 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

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 2)

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

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
    654
  • Carbohydrates
    35g
  • Fat
    37g
  • Protein
    44g
  • Sodium
    1618mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Colander
  • 1 Large Non-Stick Pan
  • 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 starts to soften and no pink remains on pork, 5-7 minutes.

  • 2

    Add the Tomatoes and Seasoning

    Stir demi-glace, tomatoes, seasoning rub and 1 cup water into pan. Bring to a boil. Once boiling, cover and stir occasionally until squash is tender, 4-5 minutes. While chili cooks, drain beans.

  • 3

    Add the Beans

    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. Once boiling, until beans are warmed through, 1-2 minutes. Remove from burner.

  • 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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