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Francesca's Beanless Chili
This is amazing for a Sunday, or a cold day by the fire! This easy one pot meal satisfies my nutritional commitments of protein and fiber, loads of veggies and some healthy fats! It's named after my sister but shhh!, I've made some edits that make it even more delicious.
Prep Time: 00:10
Cook Time: 00:45
2 lb lean ground beef
1 lb sweet or spicy sausage
2 small butternut squash, cubed
4 small zucchini, cubed
2 large onions, diced
4 carrots, peels and diced
4 cloves of garlic, chopped or grated
16 oz. cans of tomato sauce or crushed tomatoes
1 can tomato paste
2 tbsp. chili powder
2 tsp. cumin
2 tsp. paprika
1 tsp. oregano
salt + pepper, to taste
2 tsp. avocado oil
1Heat a large pot or dutch oven over med-high heat and add avocado oil. Saute onions with a pinch of s+p until translucent (add garlic for the last few minutes).
2Add a medium pan to another burner and heat over medium for a few minutes.
3Add ground beef to the pot, breaking a part with a wooden spoon or potato masher so it can brown. Stir occasionally, until mostly browned.
4In the pan over med-heat, remove sausage from their casings (score one side with a pairing knife and peel off) and add to pan to brown. When finished browning, add sausage to the large pot/dutch oven.
5Add the remaining ingredients to the large pot/dutch oven and stir to combine.
6Brint to a boil, then turn the heat to simmer for 30-35 minutes.
Serve immediately. Optional: Add a bit of cheese to the top (though it doesn't need it!) or guacamole seasoned with tabasco and lime juice. Cool leftovers and store in the fridge, or, portion into ZipLock bags to freeze (be sure to mark date and use within 6 months).
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