A unique twist from your typical chili!
1/2 tbsp extra virgin olive oil
3 medium cloves garlic, chopped
1/2 medium yellow onion, chopped
1 medium celery stalks, chopped
1/2 small jalapeño, diced
3/4 lb lean ground beef
1.5 tbsps chili powder
1/2 tbsp ground cumin
1 tsp dried oregano
3/4 tsp salt
1/8 tsp crushed red pepper flakes
1 dried bay leaves
1 14-oz can crushed tomatoes *no sugar added
1/2 8-oz can tomato sauce *no sugar added
1/2 cup bone broth (beef, chicken or vegetable)
1/2 medium green bell pepper ribs removed, diced
1/2 pound frozen cubed butternut squash
Chop and dice all the vegetables.
Heat a large pot over medium-high heat. Add olive oil, garlic, onion, celery, and jalapeño. Sauté until tender. Stir occasionally for 3-4 minutes.
Add ground beef and break it up. Brown the meat until fully cooked. Add the spices and stir to coat the meat and vegetables. Cook for one more minute.
Add the crushed tomatoes, tomato sauce, and bone broth. Increase heat to high.
Once boiling, add the chopped bell pepper, and cubed squash. Cover partially and reduce to a simmer. Continue cooking for 25-30 minutes, stirring every so often.
Remove bay leaf. Add more salt if needed and top with your favorite chili toppings (like shredded cheese, crackers and maybe some green onion!) Dig in!
NOTE: The nutritional breakdown is a (close) estimate as numbers change based off of brands used.