Butternut Squash Chili

Ok, you’re going to have to trust me on this…  I love this recipe. The sweetness of the butternut squash goes beautifully with the spiciness of the chili. The inspiration for this recipe was found on the Food Network. It is exceptionally perfect for trying out a new Fall recipe. The addition of chia seeds provides extra protein, texture and thickness. They are also a great source of Omega-3 and micronutrients. The ground coriander adds another depth of flavor, being somewhat sweet with a bit of citrus flavor. If you don’t want to use it, you can always increase your cumin by 2 teaspoons instead. The dish will still be great. There are 5 servings in this recipe. Each serving covers your protein and vegetables for one meal. Be sure to add your fat.

Butternut Squash Chili

INGREDIENTS

1 Tbs. virgin coconut, macadamia nut, avocado or grapeseed oil

1 lb. 100% grass-fed ground beef or ground turkey/chicken

1 medium onion, diced

3 cloves garlic, minced (can use from a jar, if pure garlic)

1/4 cup chili powder

1 Tbs. ground cumin

2 tsp. ground coriander (can use more cumin instead)

3 Tbs. organic tomato paste

1 small butternut squash, peeled, seeded and cut into 1/2 inch

   cubes (approx. 3.5 cups if purchasing fresh, already diced)

28 oz. can of organic diced tomatoes

4 cups organic chicken broth (can use water but broth is better)

2 medium zucchinis quartered and sliced or 3 cups frozen broccoli florets

   (may need to cut smaller)

1/4 cup chia seeds

Himalayan sea salt and black pepper

1-2 Tbs. Braggs apple cider vinegar

INSTRUCTIONS

Heat oil over medium-high heat in a large pan or Dutch oven. Add the ground beef/turkey, breaking up chunks with a wooden spoon until nicely browned. Reduce heat to medium and add the onion and garlic. Cook until soft (about 3 minutes).

 

Add chili powder, cumin and coriander, mixing well. Add tomato paste and 1 tsp. sea salt, stirring until combined. Add the butternut squash, tomatoes and chicken broth, scraping the bottom to release any stuck bits. Bring to a simmer, uncovered, for 20 minutes. Add the zucchini/broccoli. Mix well and continue to simmer uncovered for 15-20 minutes or until the butternut squash and vegetables are tender.

 

Stir in the chia seeds, heating through for 5 minutes. Adjust any salt and pepper to taste and stir in the apple cider vinegar. Enjoy!

 

Maintenance Options:

For those on maintenance, you can eat the recipe as is or add 2 14-oz cans of organic black beans, drained and rinsed. You can either leave in or omit the zucchini/broccoli. You can also add one can of the beans and ½ the amount of zucchini or broccoli for variety.


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