Pork Chili con Carne
with Butternut Squash, Mozzarella & Lime
Cooking time
15 minutes
Servings
2/4
Calories
700 /serving
When it’s chilly out there, it’s chili con carne in here. Wrap your hands around a warm bowl filled to the brim with nourishment. The carne of choice is ground pork, which absorbs a mix of smoky Mexican-inspired spices. Red kidney beans represent the legume section with dots of bright colour, joined by chunks of butternut squash and shredded cabbage. Make no secret of the two secret ingredients: a squeeze of lime juice and grated mozzarella cheese, stirred right in.
We will send you:
- 340g Ground pork (high-protein serving)
- 150g Shredded green cabbage
- 200g Diced butternut squash
- 1 Shallot (or onion)
- 1 Lime
- 540ml Red kidney beans (canned)
- 200ml Tomato sauce
- 30g Grated mozzarella
- 8g Smoky Mexican Moments spices (smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Milk
You will need:
Medium pot
Strainer
Oil
Salt & pepper (S&P)
Total Fat
30 g
Saturated Fat
9 g
Sodium
910 mg
Total Carb
63 g
Sugars
18 g
Protein
51 g
Fibre
14 g
Preparation
Start the chili
Halve, peel and mince the shallot. In a medium pot, heat a drizzle of oil on medium. Sauté the shallot, 30 sec. to 1 min., until fragrant. Add the squash and cabbage. Sauté, 3 to 4 min., until the squash is beginning to soften; season with S&P.
Mise en place
Meanwhile, halve the lime; juice ½ and quarter the remaining ½. Drain and rinse the kidney beans.
Finish the chili
To the pot of vegetables, add the pork; season with the spices and S&P. Cook, breaking up the meat, 2 to 3 min., until partially cooked. Add the tomato sauce, kidney beans and 1 cup water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 2 to 3 min., until the pork* is cooked through and the sauce has slightly reduced. Add the lime juice and cheese; stir well.
Plate your dish
Divide the chili between your bowls. Garnish with the lime wedges. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
