This chili is perfect for a cool fall evening. It's hearty and filling, and has just the right amount of spice for me. David enjoyed it so much he ate the rest of the week's meal prep/leftovers before I got a chance to! Haha!
INGREDIENTS:
10 oz ground beef
5.25 oz butternut squash
0.75 cup blended tomatoes with adobo seasoning
3.5 oz green bell pepper
2.25 oz roasted red peppers, diced
2 oz yellow onions, diced
3 tbsp spiced cilantro-lime crema
1 oz sharp cheddar cheese
0.25 cilantro
DIRECTIONS:
1. Remove seeds from butternut squash with a spoon. Peel with a sharp peeler/knife. Small dice into pieces, about 0.25 inch each.
2. Medium dice green bell pepper into pieces, about 0.5 inch each.
3. De-stem cilantro, and roughly chop leaves.
4. Heat 2 tbsp cooking oil in a medium pot over medium-high heat. Add squash, bell pepper, roasted red peppers, and yellow onions to hot pot. Season with 0.25 tsp salt and a pinch of pepper. Stir to combine. Cook 4-5 minutes or until onions begin to brown, stirring occasionally.
5. Add ground beef to the pot with veggies. Stir to break up the beef. Cook 3-4 minutes until the ground beef is fully cooked, stirring occasionally.
6. Add tomatoes w/ adobo seasoning and 1.5 cups of water to pot with beef and veggies. Add 0.25 tsp of salt and stir to combine. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally. Add additional salt and pepper to taste.
7. Divide beef and butternut squash chili between bowls. Drizzle spiced cilantro-lime crema to taste. Garnish with sharp cheddar cheese and cilantro.
This recipe serves 2.
MACRO INFO:
690 Calories, 48g Fat, 20g Net Carbs, 38g Protein
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