Zylo AI Logo
recipes

Low Carb Spicy Sausage Stew w Cheesy Broccoli Recipe

Lunch
Main Dishes
★★★★☆
4.7/5
(2871 reviews)
By Zylo Nutritionist Team
Low Carb Spicy Sausage Stew w Cheesy Broccoli
Zylo Recipes

Description

Imagine a hearty, deeply flavorful chili, inspired by the robust traditions of Colorado. This dish features the satisfyingly rich taste of coarsely ground pork sausage, simmered in a vibrant, peppery red sauce that is both comforting and invigorating. The sauce itself is a labor of love, crafted with a careful blend of dried guajillo and arbol chiles, each contributing a unique layer of warmth and complexity.

The guajillo peppers lend a fruity sweetness and mild heat, while the arbol chiles provide a more pronounced, fiery kick. Sweet yellow onions, softened to a delicate sweetness, offer a subtle counterpoint to the chili's inherent spiciness, creating a balanced and harmonious flavor profile. The result is a thick, chunky chili with a deeply satisfying texture and a lingering warmth that spreads throughout your palate.

To complement the chili, we have roasted broccoli florets, transformed into a creamy, indulgent side dish with a blanket of luscious cheese sauce. Roasting the broccoli brings out its natural sweetness and gives it a slightly crisp, caramelized texture that contrasts beautifully with the smooth, velvety sauce. The cheese sauce, rich and decadent, clings to every crevice of the broccoli, creating a symphony of textures and flavors in every bite.

This combination of spicy chili and cheesy broccoli is not only delicious but also incredibly practical. Both the chili and the broccoli can be prepared in advance and stored separately in the refrigerator for several days, making it an ideal option for meal prepping or busy weeknights. When you're ready to enjoy, simply reheat the chili and broccoli and combine them for a complete and satisfying meal.

For an extra layer of flavor and richness, consider topping the chili with a dollop of sour cream, a spoonful of guacamole, or a sprinkle of shredded cheddar cheese. These additions will not only enhance the taste but also add a touch of visual appeal, making this dish a true feast for the senses.

Preparation Time

Prep Time
15 min
Cook Time
1 h 0 min
Total Time
1 h 15 min

Nutrition Information

Per 1 serving serving
C
Calories
550 Kcal
C
Carbs
15 g
Fi
Fiber
5 g
Sugar
5 g
P
Protein
45 g
C
Fats
40 g
Saturated Fats 15 g
Unsaturated Fats 20 g
Cholestrol 120 mg
Sodium 900 mg
Potassium 700 mg
AI logo Zylo AI

Your Personal
Nutrition
Guide

Avatar 1 Avatar 2 Avatar 3 Avatar 4
More than 230K
downloads
4.9/5 out of 3k reviews
Google Play Download logo

Get it on

Google Play

Apple Download logo

Download on the

Apple Store

Ingredients

    1.
    Butter, unsalted
    Butter, unsalted
    2 tablespoon
    2.
    Cream Heavy Whipping
    Cream Heavy Whipping
    4 fl oz
    3.
    Cheddar cheese
    Cheddar cheese
    1.25 cup, shredded
    4.
    Broccoli, raw
    Broccoli, raw
    12 oz
    5.
    Olive Or Extra Virgin Olive Oil
    Olive Or Extra Virgin Olive Oil
    3 tablespoon
    6.
    Salt
    Salt
    0.25 teaspoon
    7.
    Black pepper
    Black pepper
    0.25 teaspoon
    8.
    Chile Guajillo Dried
    Chile Guajillo Dried
    10 g
    9.
    Chile Arbol Dried
    Chile Arbol Dried
    1 g
    10.
    Yellow onion
    Yellow onion
    4 oz
    11.
    Salt
    Salt
    0.25 teaspoon
    12.
    Oregano, dried
    Oregano, dried
    0.5 teaspoon
    13.
    Cumin, ground
    Cumin, ground
    0.5 teaspoon
    14.
    Garlic powder
    Garlic powder
    0.25 teaspoon
    15.
    Olive Or Extra Virgin Olive Oil
    Olive Or Extra Virgin Olive Oil
    3 tablespoon
    16.
    Pork sausage
    Pork sausage
    1 lb
    17.
    Black pepper
    Black pepper
    0.25 teaspoon
    18.
    Paleo Baking Flour
    Paleo Baking Flour
    1 tbsp
    19.
    Beef broth
    Beef broth
    1 cup
    20.
    Beef broth
    Beef broth
    1 cup
    21.
    Bay leaf
    Bay leaf
    0.5 g

Instructions

    1.
    Melt the butter in a small pot over low heat. Whisk in the cream and bring to a simmer. Reduce the heat and whisk in the cheddar cheese until smooth and creamy. Set aside at the back of the stove.
    2.
    Cut the broccoli head into chunky florets. Arrange them on a well-seasoned sheet tray or one lined with parchment paper. Drizzle with olive oil, toss, and sprinkle with salt and pepper. Toss again to ensure even seasoning.
    3.
    Preheat the oven to 350 degrees Fahrenheit. Remove the stems and seeds from the dried guajillo and arbol chiles. Add the chiles and a peeled, chunked yellow onion to a small pot. Fill with water and bring to a boil until the chiles are rehydrated and the onion is translucent.
    4.
    Transfer the cooked chiles and onion to a food processor or blender. Add about 1/4 cup of the chile water, salt, oregano, cumin, and garlic powder. Blend until you have a thick, soupy base for your chili, adding more chile water as needed.
    5.
    Set the chili base aside. Pour olive oil into a soup pot. Break the ground pork (or sausage) into chunky pieces. Season with pepper. Cook over medium-high heat until browned on all sides. Reduce heat to low and sprinkle paleo flour over the pork, tossing until lightly golden. Pour in the first amount of beef broth and stir until the flour emulsifies. Cover and simmer until thickened.
    6.
    Pour the chili base from Step 4 into the pot, followed by the remaining beef broth and bay leaves. Stir, cover, and bring to a boil. Place the tray of broccoli in the preheated oven and bake for 30 minutes, rotating halfway through. Set aside when done.
    7.
    Reduce the chili heat to a simmer for 10-15 minutes covered. Then, remove the lid and simmer openly until it reduces to a thicker consistency (up to 15 minutes). Serve 8-fluid ounce portions of chili with 3 ounces of cooked broccoli. Reheat the cheese sauce and pour about 1 1/2 ounces over each portion of broccoli.