Beef and black bean chili with butternut squash and gluten-free cornbread

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Beef and black bean chili with butternut squash and gluten-free cornbread

Make It Ahead

Beef and black bean chili with butternut squash and gluten-free cornbread

Gluten-Free Friendly, Soy-Free, Protein Plus

2 Servings, 670 Calories/Serving

25–35 Minutes

For a family dinner that’s easy to make ahead of time, this chili is a healthy comfort-food favorite, made even better with our quick and easy cornbread.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 cup milk
  • 1 pasture-raised organic egg
  • Sunbasket gluten-free cornbread mix (Cup4Cup gluten-free flour - cornmeal - sugar - baking powder - salt)
  • 2 or 3 cloves peeled fresh garlic
  • 1 pound ground beef
  • 1 cup cooked black beans
  • 1 cup mirepoix (onions - carrots - celery)
  • Chili spice blend (chili powder - coriander - cumin - sweet paprika - granulated garlic)
  • 2 tablespoons tomato paste
  • ½ pound chopped peeled butternut squash
  • 1 cup diced tomatoes
  • 6 or 7 sprigs fresh cilantro
  • 1 lime
Chef's Tip
Make It Ahead
Make the chili (Steps 2 through 3) a day ahead, cover, and refrigerate overnight. The next day, reheat the chili while you make the cornbread and prep the garnishes. For extra-rich and moist cornbread, top it with a pat of butter or drizzle with a little oil as soon as it comes out of the oven.

Nutrition per serving

Calories 670, Total Fat 29g (37% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 110mg (37% DV), Sodium 390mg (17% DV), Total Carb. 71g (26% DV), Fiber 9g (32% DV), Total Sugars 23g (Incl. 16g Added Sugars, 32% DV), Protein 32g
Contains: Milk, Eggs

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Bake the cornbread

Heat the oven to 400°F.
  • Lightly grease a 6-well muffin pan, small ovenproof frying pan, or medium baking dish with butter or neutral oil.
  • Measure out ½ cup milk; save the rest for another use.
In a medium bowl, using a whisk or fork, mix together the egg, ½ cup milk, and ¼ cup neutral oil. Add the cornbread mix and stir until just combined. Pour the cornbread batter into the greased muffin pan (fill the muffin wells about three-fourths full), frying pan, or baking dish. Bake until golden brown and a toothpick or knife inserted into the center comes out clean, 12 to 14 minutes. Let cool in the pan for 10 minutes; if you used a frying pan or baking dish, cut the cornbread into wedges or squares.
While the cornbread bakes and cools, prepare the chili.

2

Start the chili

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Cut a small corner from the ground beef packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Rinse the black beans.
In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons olive or neutral oil until hot but not smoking. Add the mirepoix, season with salt and pepper, and cook, stirring occasionally, until tender, 4 to 6 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the ground beef, chili spice blend, and tomato paste, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 2 to 4 minutes.

3

Finish the chili

Add the butternut squash, tomatoes, black beans, and 2 cups water to the chili. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the beef is cooked through, the squash is tender, and the chili has thickened, 10 to 12 minutes. Season to taste with salt and pepper.
While the chili simmers, prepare the garnishes.

4

Prep the garnishes

  • Coarsely chop the cilantro.
  • Cut the lime into wedges.

Serve

Transfer the chili to individual bowls and garnish with the cilantro. Serve with the cornbread and lime wedges.
Kids Can!
  • Grease the cornbread baking vessel.
  • Press the garlic (if you have a press).
  • Rinse the black beans.
  • Serve the meal.
  • Recycle the Sunbasket containers.
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