Ingredients:
- 1 onion, diced
- 1 yellow pepper, diced
- 1 lb Italian sausage, casings removed
- 1 lb ground beef
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1/4 cup sliced pepperoncinis (adjust to taste)
- 2 cups riced cauliflower
- 2 cups diced butternut squash
- 4 cups beef broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1 teaspoon Garlic powder
- Salt and pepper to taste
Optional toppings:
- Sour cream
- Shredded cheese
- Cooked noodles
- Sliced green onions
- Crushed crackers
Instructions:
1. In a large pot or Dutch oven, cook the Italian sausage and ground beef over medium heat until browned. Drain excess fat.
2. Add diced onion and yellow pepper to the pot and cook until softened, about 5 minutes.
3. Stir in the drained and rinsed kidney beans, white beans, black beans, diced tomatoes, sliced pepperoncinis, riced cauliflower, and diced butternut squash.
4. Pour in the beef broth and add chili powder, cumin, paprika, salt, and pepper. Stir to combine.
5. Bring the chili to a simmer, then reduce the heat to low. Cover and let it simmer for about 30 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
6. Taste and adjust seasoning if needed.
7. Serve the chili hot, topped with sour cream, shredded cheese, cooked noodles, sliced green onions, and crushed crackers if desired.
Enjoy your hearty chili!
A great tip for boosting the nutrient content of your chili is to steam extra vegetables and puree them before adding them to the chili. Here's how to do it:
1. Steam the Vegetables: Choose nutrient-rich vegetables like carrots, spinach, kale, bell peppers, or any other veggies you prefer. Steam them until they are soft and tender. Steaming helps retain most of the nutrients compared to boiling.
2. Purée the Vegetables: Once the vegetables are steamed, let them cool slightly, then transfer them to a blender or food processor. Add a small amount of water or broth to help with blending, then purée until smooth. You can also add some of the liquid from the chili for added flavor.
3. Add to Chili: Stir the puréed vegetables into your chili during the cooking process. This will not only add extra nutrients but also thicken the chili and enhance its flavor. Since the vegetables are puréed, they'll blend seamlessly into the chili, making it an excellent way to sneak in extra nutrients, especially for picky eaters.
By steaming and puréeing extra vegetables, you can easily boost the nutritional value of your chili without compromising on taste. Enjoy your nutrient-packed meal!