Veggie-Packed Chili Con Carne
with Poblano & Butternut Squash
Cooking time
20 minutes
Servings
2/4
Calories
510 /serving
Ask around in Texas and they’ll tell you that a true chili con carne is true to its name: it’s all about the meat, with nary a bean to be seen. Paleo beef and veggies get a dash of BBQ sauce and a dollop of avocado purée.
We will send you:
- 340g Canadian-raised lean ground beef (high-protein serving)
- 200g Diced butternut squash
- 1 Poblano pepper (or green pepper)
- 50g Diced onions
- 30ml Tomato paste
- 30ml Vegetable demi-glace
- 30ml Organic BBQ sauce (no added sugar)
- 57g Avocado purée
Contains: Mustard
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
31 g
Saturated Fat
11 g
Sodium
320 mg
Total Carb
24 g
Sugars
11 g
Protein
37 g
Fibre
5 g
Preparation
Mise en place
- Halve, core and medium-dice the poblano.
Start the chili
- In a large pan, heat a drizzle of oil on medium-high.
- Add the beef and squash; season with S&P.
- Cook, breaking up the meat, 2 to 3 min., until lightly browned.
- Add the onions and poblano. Cook, stirring often, 2 to 3 min., until fragrant and the beef* is cooked through.
Finish the chili
- To the pan, add the tomato paste and cook, stirring often, 1 to 2 min., until dark red.
- Add the BBQ sauce, demi-glace, ¾ cup water (double for 4 portions) and S&P. Cook, stirring occasionally, 6 to 8 min., until thickened.
- If the sauce seems dry, gradually add up to ½ cup water until you achieve your desired consistency.
Plate your dish
- Divide the chili between your bowls.
- Garnish with the avocado purée. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
