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Wash and dry the fresh produce. Halve the lime. Cut off and discard the squash ends. Peel the squash; separate the neck and bulb. Halve the bulb lengthwise; scoop out and discard the pulp and seeds, then medium dice the squash. Peel and small dice the onion. Peel and mince the garlic. Remove and discard the papery husks of the tomatillos; medium dice. Drain and rinse the beans. Pick the cilantro leaves off the stems; discard the stems. Remove and discard the stem, ribs and seeds of the poblano pepper; medium dice. Wash your hands and work surface immediately afterwards.
In a large, high-sided pan (or pot), heat 1 teaspoon of olive oil on medium-high until hot. Add the pepitas and cook, stirring occasionally, 2 to 4 minutes, or until toasted and fragrant. Transfer to a paper towel-lined plate; immediately season with salt. Set aside in a warm place. Wipe out the pan.
In the pan used to toast the pepitas, heat 2 teaspoons of olive oil on medium-high until hot. Add the lime, cut sides down. Cook 2 to 4 minutes, or until browned and slightly charred. Transfer to a plate and set aside to cool. Wipe out the pan.
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the squash; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until browned and softened. Add the poblano pepper, onion and garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Add the tomatillos and spice blend; season with salt and pepper. Cook, stirring frequently, 1 to 3 minutes, or until softened and fragrant.
Add the beans and 3 cups of water to the pan of vegetables; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and simmer, stirring occasionally, 8 to 10 minutes, or until thickened and slightly reduced in volume. Using a spoon, mash about half the cooked tomatillos against the sides or bottom of the pan; stir to combine. Turn off the heat. Stir in the juice of the charred lime; season with salt and pepper to taste.
Divide the finished chili between 2 bowls. Garnish with the cheese, toasted pepitas and cilantro. Enjoy!
Wash and dry the fresh produce. Halve the lime. Cut off and discard the squash ends. Peel the squash; separate the neck and bulb. Halve the bulb lengthwise; scoop out and discard the pulp and seeds, then medium dice the squash. Peel and small dice the onion. Peel and mince the garlic. Remove and discard the papery husks of the tomatillos; medium dice. Drain and rinse the beans. Pick the cilantro leaves off the stems; discard the stems. Remove and discard the stem, ribs and seeds of the poblano pepper; medium dice. Wash your hands and work surface immediately afterwards.
In a large, high-sided pan (or pot), heat 1 teaspoon of olive oil on medium-high until hot. Add the pepitas and cook, stirring occasionally, 2 to 4 minutes, or until toasted and fragrant. Transfer to a paper towel-lined plate; immediately season with salt. Set aside in a warm place. Wipe out the pan.
In the pan used to toast the pepitas, heat 2 teaspoons of olive oil on medium-high until hot. Add the lime, cut sides down. Cook 2 to 4 minutes, or until browned and slightly charred. Transfer to a plate and set aside to cool. Wipe out the pan.
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the squash; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until browned and softened. Add the poblano pepper, onion and garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Add the tomatillos and spice blend; season with salt and pepper. Cook, stirring frequently, 1 to 3 minutes, or until softened and fragrant.
Add the beans and 3 cups of water to the pan of vegetables; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and simmer, stirring occasionally, 8 to 10 minutes, or until thickened and slightly reduced in volume. Using a spoon, mash about half the cooked tomatillos against the sides or bottom of the pan; stir to combine. Turn off the heat. Stir in the juice of the charred lime; season with salt and pepper to taste.
Divide the finished chili between 2 bowls. Garnish with the cheese, toasted pepitas and cilantro. Enjoy!
Tips from Home Chefs