Rainbow Chili

 

  • 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⠀
  1. 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

POPULAR POSTS

book a
free intro

Talk with a coach about your goals, get the plan to achieve them.