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