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
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.
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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