Beanless Chili

• 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.

butternut squash, extravirgin olive oil, broccoli, ground beef, yellow onion, clove garlic, chili powder, ground cumin, cayenne pepper, ground chipotle pepper, filtered water, tomatoes, red bell pepper, yellow bell pepper, salt, pepper

Taken from www.allrecipes.com/recipe/260335/beanless-chili/ (may not work)