Beanless Chili
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Description
This is a quick recipe to throw together and is great for chilly days. The optional broccoli bulks up the chili's nutrition but isn't noticeable in the final product. All recipes I post are made for those who need to live sulfite-free, which means these recipes are also clean-eating recipes.
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
Directions
- 1. Preheat oven to 400 degrees F (200 degrees C).
- 2. Place squash halves on a baking sheet. Coat the flesh with 1 1/2 tablespoons olive oil.
- 3. 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.
- 4. Remove broccoli florets from stems. Grind florets in a food processor.
- 5. 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.
- 6. 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.
Nutrition Facts
serving: 6 servings
calories: 357.1 kcal
carbohydrates: 34.6 g
protein: 18.1 g
saturated fat: 5.6 g
cholesterol: 46.4 mg
sodium: 529.5 mg
fiber: 8 g
sugar: 5.8 g