MEAT ENTREES / PALEO FRIENDLY / RECIPES / WHOLE 30

PALEO BUTTERNUT SQUASH AND BEEF CHILI (NO BEANS)

paleo chili recipe, chili recipe

Perfect for the cold weather… a warm, sweet and spicy chili that is gluten-free, paleo, and bean-free! Why no beans? Many people find beans to be irritating on the stomach, or just generally hard to digest. If this is true for you, than this chili recipe is a great way to enjoy a cozy meal without the stomach upset!

RECIPE
2 Tbsp of your favorite cooking grease (butter, coconut oil, ghee, bacon grease)
1 Butternut squash (2 cups cubed)
1 lb grass-fed beef
1 small onion (or 1/2 large onion)
1 red pepper
1 green pepper
1 jalepeno (optional, for spice)
2 roma/plum-sized tomatoes
1 cup mushrooms
1 small can of tomato paste (6 oz.)
1 cup of broth (chicken, beef, or vegetable)
1 clove of garlic

SPICES:
2 Tbsp tamari or coconut aminos
2 Tbsp chili powder
1 Tbsp cumin
1/2 tsp cayenne powder
1 tsp black pepper
1 tsp thyme
1 tsp rosemary
dashes of salt to taste
(for added heat, use pepper flakes or hot sauce to taste)

SQUASH: For this recipe, I bought pre-cut butternut squash cubes to make things easier. But if you want to buy your own squash, cut it in half, heat it up a bit to soften it, then cut it in cubes!

Heat oven to 375 degrees. Line cooking sheet with foil. Lay your squash cubes on the foil and drizzle with olive oil so they won’t stick to the foil so much. Cook for about 35-45 minutes, until soft – but NOT mushy!

While the squash bakes, work on the chili!
Warm up a large pot with cooking grease of your choice. Add in diced onions, diced peppers, and minced garlic clove (if you are using garlic powder, add in later with the spices). Cook for 10 minutes.

Dice your tomatoes and mushrooms and add them to the pot. Stir well and cook for 8-10 minutes.

Add in beef. Cook until beef is browned, then add in tomato paste, cup of broth, and spices. Stir generously and let simmer.

Once squash is done, add it to the pot, stir up the chili. Simmer for 20 minutes up to 1 hour. If you want to keep the chili thick, leave the cover off. If you like it to be more “soup-y” then put a lid on the pot to keep the moisture in.

Serve hot! Feel free to top with a light cheese if desired.

butternut squash chili, paleo chili

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