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Acorn Squash Stuffed Chili

Perfect for those “chili” fall nights or when you need a little kick to the immune system. Made with Epic Jalapeñn Bone Bone broth, this chili provides the comfort and the spice to warm up any dinner and reboot your liveliness. Feel free to customize the spiciness by adding or omitting whichever spices! Cool thing about this meal, you get to eat your plating

Ingredients

  • 1 TBSP Avocado oil

  • 1 White onion, diced

  • 2 Garlic cloves, minced

  • 1 Green Bell Pepper, diced

  • 3 cups sliced carrots

  • 1 lb Ground meat of choice

  • 1 TBSP Chili Powder

  • 1 TBSP Smoked Paprika

  • 1 ½ TSP each Salt and Pepper

  • 1 can Chipotle Peppers in Adobo, blended

  • 1 bottle Epic Artisanal Jalapeño Bone Broth (found at Whole Foods or Thrive Market) 

  • 1 can Roasted Tomatoes

  • 1 Jalapeño, diced

  • 1 package Cauliflower “Rice”

  • 5-6 Swiss Chard Leaves, cut into strips (or other hearty leafy green- kale, turnip, beet, mustard, etc)

  • 2 Acorn Squash, halved