Pork and Butternut Squash Chili with Cheese and Sour Cream
ready in 15 minutes
Prep & Cook Time:10-15 min.
Cook Within:4 days
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
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.
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
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 turkey or ground beef, follow same instructions as ground pork.
If using Italian sausage, remove from casing and follow same instructions as ground pork.
If using bacon, line a plate with a paper towel. Place a medium non-stick pan over medium heat and add bacon to hot pan. Flip occasionally until crisp, 6-8 minutes. Transfer to towel-lined plate to remove excess oil. Crumble, and serve on top.
Cook the Pork and 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 with a spoon, until squash starts to soften and no pink remains on pork, 5-7 minutes.
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.
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.
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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