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.



Recipe Summary

25 mins
1 hr 5 mins
1 hr 30 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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(R), Bionaturae(R), and Pomi(R). 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.

Nutrition Facts

357 calories; protein 18.1g 36% DV; carbohydrates 34.6g 11% DV; fat 18.5g 29% DV; cholesterol 46.4mg 16% DV; sodium 529.5mg 21% DV. Full Nutrition