A rich paleo chili made with grass fed beef, lots of peppers, and butternut squash. The perfect healthy and warming meal.
- 4 cups butternut squash peeled and cubed, dice sized pieces
- 2 tablespoons avocado oil divided
- 1 onion diced
- 1 1/2 pounds ground beef
- 2 tablespoons chili powder
- 2 tablespoons cumin
- 2 tablespoons paprika
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon sea salt
- 2 14.5-ounce cans diced tomatoes
- 1 8-ounce can tomato paste
- 2 cups chicken broth
- 2 bell peppers diced (I used green and yellow)
- salt and pepper to taste
Preheat oven to 450 degrees F.
Add chopped butternut squash to a baking tray, and drizzle with 1 tablespoon of avocado oil. Bake for 25 minutes.
In a large pot, add the other tablespoon of avocado oil and onion. Sauté onion over medium heat for 5 minutes, then add spices and sea salt.
Add ground beef, and mix to combine with spices and onion. Sauté for another 10 minutes, until beef has begun to brown.
Add diced tomatoes, tomato paste, water and chicken broth. Turn heat up to bring to a low simmer, then reduce heat to medium low and continue to simmer for another 30 minutes, stirring occasionally.
Add the roasted butternut squash and the chopped peppers to the chili, and continue to simmer another 10-15 minutes.
*Lower the carbs in this chili and make it suitable for low-carb and keto diets by omitting the tomato paste. It's still delicious with the lighter sauce!
**Sweet potatoes, sugar pumpkin, and chunks of delicata squash are all good substitutes for the butternut squash in this recipe. Prepare the same way the butternut is prepped.
***Sub ground chicken or ground turkey for a delicious spin on this recipe!
Calories: 332kcal | Carbohydrates: 30g | Protein: 29g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 1030mg | Potassium: 1588mg | Fiber: 7g | Sugar: 11g | Vitamin A: 13720IU | Vitamin C: 96.2mg | Calcium: 152mg | Iron: 8.2mg