|northern chili bean mix, cooked||2 cups|
|3lbs butternut squash||1 ea|
|vegetable oil||1 tbsp|
|maple syrup||1 tbsp|
|corn, frozen, thawed (or fresh if avaliable)||1 cup|
|cilantro, chopped||1/2 cup|
|lime, juice of||1 ea|
|monterey jack cheese (or cheddar), grated||3 1/2 cups|
|whole wheat tortillas||6 ea|
|favourite salsa||1 cup|
- cook chili mix.
- Oven Method:
- Combine 1 package of Northern Classic Chili Mix (321g) with 6 cups of water.
- Cover and bake at 350°F for 2 ½ hours.
- PRK cooked the Northern Classic Chili mix using the oven directions listed on the packaging. Package contents were combined with water in a 12”x 10”x4” pan and covered with foil. The beans were placed into a pre-heated 350°F oven for two and a half hours. After 2 ½ hours cooking a large amount of water remained and the mixture was not as thick as a chili would be expected. The beans were put back in the oven uncovered for an additional 70 minutes. The additional time in the oven with the chili being uncovered allowed the excess water to evaporate. The chili had a nice bean to water ratio, was not too thick or too watery.
- Instant Pot Method:
- Combine 1 package of Northern Classic Chili Mix (321g) with 3 cups of water in the bowl of an instant pot or other electronic pressure cooker
- Seal pot and set timer for 60 minutes. 3. After cooking time, allow the pot to depressurize naturally. 4. Open the pot and stir beans for 15 -30 seconds.
- The Instant Pot method was produced using an Instant Pot IPLUX60 V3 using the above method. The chili produced using this method was similar in quality to the stove top and oven methods however the beans were more intact than the stove top method.
- After removing the lid from the instant pot after depressurizing the chili is slightly watery with a layer of liquid above the beans. Stirring for 15-30 seconds after cooking is complete disperses the broken beans adding the richness that is observed in the stove top and oven methods.
- Oven Method:
- drain well once finished cooking.
- peel, seed, dice squash. toss with oil, salt and maple syrup. roast at 375F until tender.
- place squash into a mixing bowl and cool.
- add corn, bean mix, cilantro, sriracha and lime juice to the squash and mix. taste and adjust seasoning.
- lay your tortillas on the counter and spread your desired amount of filling across the middle.
- top each burrito with 1/3c cheese and roll your tortilla while tucking in the sides.
- place seam side down on a lightly greased baking sheet and top with salsa and remaining cheddar.
- cover with foil and bake at 350F until heated through.