TRIPLE-CHILE BUTTERNUT SQUASH CHILI WITH LIME SLAW
Serving Size – 1.5 Cups
This makes a family size meal for 4 PLUS leftovers
TimeSaver Tip:we make a big meal and eat the next day or save for the next week
Three kinds of fresh chiles-poblano, banana, and jalapeno-give this chili interest and mild heat. A cool and crisp topping of lime-dressed cabbage-jicama slaw gives it crunch .
1 medium butternut squash, peeled, halved, seeded, and cut into I-inch cubes
2-3 tsp extra-virgin olive oil depending on size of butternut squash (I use spray)
2 teaspoons ground ancho chile
1 teaspoon garlic powder
1 teaspoon salt
2 pounds ground beef (try ground turkey too)
2 red, yellow, and/or green bell peppers, seeded and chopped
2 large onions, chopped 4 cloves garlic, minced
2 teaspoons dried oregano, crushed 2 teaspoons salt
1 teaspoon black pepper
1 fresh poblano pepper, seeded and chopped
1 fresh banana pepper or Anaheim chile, seeded and chopped
1 fresh jalapeno, seeded and chopped
1 can (28 ounces) diced tomatoes, undrained
1 cup Beef Bone Broth
1 tablespoon chili powder
3 cups finely shredded green cabbage
1 cup shredded jicama or carrots
1/4 cup finely chopped fresh cilantro Grated zest
juice of 1 lime
For Butternut Squash
Preheat the oven to 400°F.
Cut both ends of the butternut squash, peel with a potato peeler
*if too hard pop in the microwave for about 2 mins to help soften a little.
In a large roasting pan, combine the squash, olive oil, ancho chile, garlic powder, and salt. Toss to combine. Roast for 30 to 40 minutes, stirring once or twice, until the squash is browned and tender.
For Beef Base
In a very large skillet, cook the ground beef over medium heat, stirring and breaking it up with a wooden spoon, until browned. Add the bell peppers, onions, garlic, oregano, salt, and black pepper. Cook, stirring occasionally, until the onions have softened, about 5 minutes.
Add the poblano, banana pepper, and jalapeno and cook, stirring, until softened, about 5 minutes. Stir in the tomatoes with their juices, the broth, butternut squash, and chili powder. Bring to a boil. Reduce the heat, cover, and simmer for 30 minutes.
For Lime Slaw
Meanwhile, in a medium bowl, combine the cabbage, jicama, cilantro, lime zest, and lime juice.
Let stand at room temperature for 10 minutes.
Serve the chili topped with the slaw.
Recipe Adapted from Whole30 Cookbook
For Fix Containers:
1.5 GREEN* / 1 RED / 1 TSP
* GREEN may be more depending on how much slaw you use!