Aromatic Butternut Squash Chili

When you’re eating grain and legume free, you might think a good chili just ins’t in the cards, but I’m here to tell you that’s absolutely not true! This chili is not only Paleo friendly, but also Whole30 compliant.

Being from Texas, we’re not only picky, but passionate about our chili. Some Texans might tell you beans are a no-no in chili and others will tell you that you can’t do chili without them. So, here’s the deal, chili without beans is chili con carne (meat with peppers). I’m a Texas girl through and through, but I will tell you I love beans in my chili, but when I began eating legume free, I cut the beans out. Chili still needs something starchy to replace that texture that the beans give you and for me, butternut squash is perfect for that! You can of course add beans to this chili (black or kidney or whatever suits your fancy). Let’s be honest though, we all know beans are more likely to cause some embarrassing moments (farts) so why not try this out and skip them all together? Chili is traditionally thickened with masa (corn flour), but being that w’re not using any grains in this chili, I replace it with arrowroot.

Why Butternut for this? I figure if you’re going to take out the beans, which are chalk full of fiber and protein, but can also cause some tummy discomfort with some, you need to replace it with something that’s nutrient dense and satisfying. Butternut squash is full of fiber, Vitamins B6, A, E and C and has lots of potassium so it’s the ultimate powerhouse of goodness for replacing something like beans. My least favorite thing about butternut is cutting those suckers up. My son’s favorite food was pureed butternut when he was a baby so I always made it fresh and I learned quickly that the pre-diced in the produce section was going to be my best friend and it still is!

You’ll notice I use bone broth for this chili and you can use regular beef broth, but I prefer using bone broth because of the nutrition factor.

I use a mixture of ground beef and ground turkey in this recipe, but obviously you’re in control of your own destiny so you can use anything you want. I like this particular mixture because the ground beef is hearty and the turkey lightens it up a little without my meat loving husband saying “this doesn’t taste like beef!”. The veggies I use are what we figured out we love with this combo and what I feel like really compliments the flavors, but you’re free to change those up too!

Please just do me one big favor and don’t skip the one ingredient that you’re going to think about skipping and I think we both know what that is. Don’t skip the cinnamon! I promise you. It works and it works really well and it’ll really warm your heart and your belly in ways you never thought possible. I know, I know. This isn’t a Texas chili ingredient, but neither is butternut squash so let’s just think outside the box on this one and live a little.

Oh, also, my kids eat this and they don’t complain. They actually ask for more so in the grand scheme of things, life is good! Life is even better if you eat this with cornbread!

Aromatic Butternut Squash Chili
-January 27, 2019-

• 1 lb. grass fed ground beef
• 1 lb. lean ground turkey (free range-organic if possible)
• 1 medium onion
• 2 poblano peppers
• 1 red bell pepper
• 1 yellow bell pepper
• 2 large zucchini
• 4 cups of butternut squash
• 3 TBSP avocado oil or olive oil
• 32 oz. beef bone broth
• 15 oz. tomato sauce
• 1 tsp. of sea salt
• 4 TBSP chili powder
• 1 TBSP onion powder
• 1 TBSP garlic powder
• 2 tsp cumin
• 1.5 TBSP smoked paprika
• 1.5 tsp chipotle chili powder
• 1/4 tsp cinnamon
• 2 tsp arrowroot powder
• 1 TBSP water

Add 1 TBSP of oil to the dutch oven and turn your heat up to medium. Add ground beef and turkey to your dutch oven and add a pinch of salt & few turns of cracked black pepper and break up your meat. I find this works best with a wooden spoon. Cook just until it’s browned and cooked through. Remove your meat and let it hang out in a bowl while you prep your veggies.

Add 2 TBSP of avocado oil or olive oil to your pot on medium heat. Dice onion and add to the oil. Add a pinch of salt and a few grinds of cracked black pepper. Saute for 5-8 minutes until they begin to become translucent. While your onion cooks, prep your peppers and zucchini.

Dice the poblanos, bell peppers and zucchinis into a small/medium dice and add them to the onions. Turn the heat down on the stove to medium/low. Due to the high water content of the zucchini, don’t expect for the veggies to really brown much if at all. Let your veggies cook for about 10-15 minutes. Lower the heat down to low and add in your cooked ground beef and turkey.

Add the salt, chili powder, onion powder, garlic powder, cumin, smoked paprika, chipotle powder & cinnamon .

Add the tomato sauce and beef broth & give the chili a good stir. Cover your chili and turn the heat up to medium/high to bring to a boil. Once chili begins to boil, lower the heat to low and let chili simmer for 1 hour.

Mix together the arrowroot powder and water and add it to the chili. Stir and let the chili simmer and thicken slightly for another 10-15 minutes on low.

We love garnishing with jalapenos, avocado and a little coconut yogurt!