- 300 g 10.5 oz of 90/10 lean ground beef (measured raw)⠀
- 130 g about 1/2 cup onions, chopped
- 180 g about 3/4 cup celery, chopped
- 2 Dorot garlic cubes (or 2 tsp minced garlic⠀)
- 300 g yellow + orange peppers (1 of each)
⠀Combine the above and sauté in a large pot, then add:⠀
- 16 oz butternut squash (frozen or fresh⠀)
- 12 oz riced cauliflower (frozen or fresh⠀)
- 14 oz can fire roasted diced tomatoes with green chilies⠀
- 1.5 cups chicken stock⠀
- 66 g 1/4 cup tomato paste ⠀
- 1/2 tsp liquid smoke⠀
- 1/2 tsp oregano⠀
- 3 tsp Trader Joe’s chili lime or regular chili powder⠀
- 2 tsp cumin⠀
- 4 tsp Tony Chachere creole seasoning (or alternative seasonings⠀)
- 2 tsp salt⠀
-
Simmer until desired tenderness! It’ll be hearty and thick. For added volume and crunch, serve over roasted broccoli! ⠀
Macros
One serving: 515 grams
305 calories/37 carb/7 fat/24 protein
MFP Entry: Katie Crokus Rainbow Chili
Topping Suggestions
2% shredded cheese
Avocado
Cottage cheese
Fried egg