beanless chili

beanless chili
  • 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


  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.

08/24/2019
beanless chili, recipe PT15M PT1H 5 455 calories

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