Whole30 Chili
A rich paleo chili made with grass fed beef, lots of peppers, and butternut squash. The perfect healthy and warming meal.
Servings: 6
Calories: 332kcal
Ingredients
- 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
Instructions
- 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.
Video
Notes
*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!
Nutrition
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