- 1 butternut squash, halved and seeded
- 2 1/2 tablespoons extra-virgin olive oil, divided
- 1 head broccoli
- 1 pound ground beef
- 1/4 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
- 1/2 teaspoon cayenne pepper, or to taste
- 1/2 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
- 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.
08/24/2019
recipepes.com
beanless chili, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
