Light and fresh seasonal chili makes fabulous leftovers too |
1lb lean ground beef or turkey
2 sweet onions, peeled and diced
2tbs minced garlic
1tbs extra virgin olive oil
2 zucchini, quartered and sliced
1c diced or shredded carrots
4c butternut squash, cut into 1/2" cubes (I buy a pack of the precut squash and just throw it in)
1-14oz can fire roasted diced tomatoes (Muir Glen of course!)
1 can tomato puree
2tbs chili powder
1/2tbs ancho chili powder
2tsp cumin (more to taste)
2tsp garlic powder (I usually put this in at the end if the minced garlic wasn't enough)
1/2tsp cinnamon
1/2tsp cayenne (omit if you don't like yours spicey!)
2tsp dried oregano
2c beef or chicken stock
1 lime
1 large handful chopped cilantro
sea salt and fresh ground pepper to taste
Directions:
1. Heat 1tbs of oil in a large skillet over medium high. Add garlic and onion and cook until translucent. Add ground beef and cook until browned, breaking it up with a spatula as you cook.
2. In a soup pot, add tomatoes and puree, spices, zucchini, carrots, butternut squash, broth and seasonings. Add beef mixture. Bring to a boil, then turn to low and simmer 20 minutes or until veggies are tender. Add the juice of 1 lime and a handful of cilantro. Turn off heat. Adjust salt and seasonings as needed. Enjoy!
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