Beanless Chili Recipe

Name: Beanless Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash, halved and seeded; 2 1/2 tablespoons extra-virgin olive oil, divided; 1 head broccoli; 1 pound ground beef; 1/4 cup chopped yellow onion, or to taste; 1 clove garlic, minced; 1 tablespoon chili powder, or to taste; 2 teaspoons ground cumin, or to taste; 1/2 teaspoon cayenne pepper, or to taste; 1/2 teaspoon ground chipotle pepper, or to taste; 3 cups filtered water, or as needed; 1 (24 ounce) container crushed tomatoes; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 teaspoon sea salt; 1 jalapeno pepper, diced

Servings: persons

1 butternut squash, halved and seeded
2 1/2 tablespoons extra-virgin olive oil, divided
1 head broccoli
1 pound ground beef
1/4 cup chopped yellow onion, or to taste
1 clove garlic, minced
1 tablespoon chili powder, or to taste
2 teaspoons ground cumin, or to taste
1/2 teaspoon cayenne pepper, or to taste
1/2 teaspoon ground chipotle pepper, or to taste
3 cups filtered water, or as needed
1 (24 ounce) container crushed tomatoes
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 teaspoon sea salt
1 jalapeno pepper, diced

1
Preheat oven to 400 degrees F (200 degrees C).
2
Place squash halves on a baking sheet. Coat the flesh with 1 1/2 tablespoons olive oil.
3
Bake in the preheated oven until tender, 25 to 30 minutes. Allow to cool until safe to handle. Scrape flesh into a bowl and mash.
4
Remove broccoli florets from stems. Grind florets in a food processor.
5
Heat the remaining olive oil in a skillet over medium heat. Add ground beef, onion, garlic, chili powder, cumin, cayenne pepper, and chipotle pepper. Cook and stir until browned and crumbly, 5 to 7 minutes.
6
Transfer the beef to a stock pot over medium heat. Add the mashed squash, ground broccoli, water, tomatoes, red bell pepper, yellow bell pepper, and jalapeno pepper. Bring to a boil. Lower heat; simmer until flavors meld and vegetables are tender, at least 30 minutes.

663

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 butternut squash, halved and seeded, 2 1/2 tablespoons extra-virgin olive oil, divided, 1 head broccoli, 1 pound ground beef, and more.

Yes, Beanless Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beanless Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions