Prep Time: 25 min • Cook Time: 20 min • Serves: 61 tablespoon vegetable oil
This funky, chunky, twist on chili leaves the beans on the sidelines and lets fresh veggies get into the game for a change. Fresh, creamy avocado and a dollop of cool sour cream top it all off to cut the heat. Just another example of how “cooking with color” is good for the body and the soul.
1 pound ground beef
1/2 cup diced red onion
3/4 cup diced red bell pepper
2 jalapeño peppers, seeded and diced
1 tablespoon chili powder
2 teaspoons minced garlic
1/2 teaspoon ground cumin
1 (28-ounce) can diced tomatoes, with liquid
1 small zucchini, diced
1 yellow squash, diced
1/4 cup chopped cilantro
Juice of 1/2 lime
3/4 teaspoon salt
1/2 teaspoon black pepper
1 avocado, chopped
1/4 cup sour cream
Heat the oil in a stockpot over medium-high heat.
Brown the ground beef in the pot, crumbling it as it cooks, about 7 minutes. Drain excess grease.
Reduce heat to medium. Add the onion, bell pepper, jalapeño, chili powder, garlic, and cumin to the ground beef. Sauté for 5 minutes, just until the peppers begin to soften.
Add the diced tomatoes with liquid, zucchini, yellow squash, cilantro, lime juice, salt, and pepper to the pot. Bring up to a simmer, cover, reduce heat to low, and let simmer for 5 minutes, just until squash is crisp-tender.
Serve topped with diced avocado and a dollop of sour cream.
To keep the diced avocado looking fresh and green, toss in a small amount of lime juice after cutting.
Calories: 310 • Fat: 20g • Protein: 24.5g • Total Carbs: 9g – Fiber: 3g = Net Carbs: 6g
This and other great recipes can be found in George Stella's Low-Carb Essentials: