Beanless Chili recipe
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Ingredients
- 1 butternut squash, halved and seeded 2 ½ tablespoons extra-virgin olive oil, divided 1 head broccoli 1 pound ground beef ¼ cup chopped yellow onion, or to taste 1 clove garlic, minced 1 tablespoon chili powder, or to taste 2 teaspoons ground cumin, or to taste ½ teaspoon cayenne pepper, or to taste ½ teaspoon ground chipotle pepper, or to taste 3 cups filtered water, or as needed 1 (24 ounce) container crushed tomatoes 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1 teaspoon sea salt 1 jalapeno pepper, diced
Nutrition Info
- 357.1 caloriescarbohydrate: 34.6 gcholesterol: 46.4 mgfat: 18.5 gfiber: 8 gprotein: 18.1 gsaturatedFat: 5.6 gservingSize: -sodium: 529.5 mgsugar: 5.8 gtransFat: : -unsaturatedFat: : -
Directions Beanless Chili
Directions
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Preheat oven to 400 degrees F (200 degrees C).
Place squash halves on a baking sheet. Coat the flesh with 1 1/2 tablespoons olive oil.
Bake in the preheated oven until tender, 25 to 30 minutes. Allow to cool until safe to handle. Scrape flesh into a bowl and mash.
Remove broccoli florets from stems. Grind florets in a food processor.
Heat the remaining olive oil in a skillet over medium heat. Add ground beef, onion, garlic, chili powder, cumin, cayenne pepper, and chipotle pepper. Cook and stir until browned and crumbly, 5 to 7 minutes.
Transfer the beef to a stock pot over medium heat. Add the mashed squash, ground broccoli, water, tomatoes, red bell pepper, yellow bell pepper, and jalapeno pepper. Bring to a boil. Lower heat, simmer until flavors meld and vegetables are tender, at least 30 minutes.