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"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."
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Ingredients1 h 30 m servings 357 cals
Original recipe yields 6 servings
- 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.
- Cook's Notes:
- You can use any kind of squash you prefer.
- You can use fresh tomatoes. If using canned, I have had good success with the following brands: Jovial®, Bionaturae®, and Pomi®. If you do decide to use jarred or canned tomatoes, make sure what you use doesn't have citric acid which often contains hidden sulfites.
Per Serving: 357 calories; 18.5 g fat; 34.6 g carbohydrates; 18.1 g protein; 46 mg cholesterol; 529 mg sodium. Full nutrition