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. It is perfect for trying out a new Fall/Winter 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. A serving covers your protein, veggie, and fat.


Butternut Squash Chili

INGREDIENTS

  • 1 Tbs. virgin coconut, macadamia nut, avocado 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 (can be optional)
  • 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.

Click here to print the recipe!

Testimonials

  • Best decision I ever made!!! Have lost 52 lbs in 3 months. The staff is friendly, helpful and supportive throughout my weight loss journey. Highly recommend!!

    - Zahira G.
  • I can’t begin to tell you how much appreciation I have for the Tanzar’s and this program. Truly a life changing decision when I invested in this program. Genesis is a very apt title but it’s also like a rebirth. I’m on my second life which is healthy, happy and pain free. I lost 85 lbs in 4 months, maybe less time. That is about 15 lbs more than my goal. So excited about the rest of my life!

    - Bill G.
  • Very patient & down to earth treatment! They understand everyday struggles and are willing to work with you !

    - Jacque R.

RECEIVE A FREE, NO OBLIGATION APPOINTMENT TO LEARN ABOUT OUR PROGRAM AND SEE IF IT IS RIGHT FOR YOU

Sign-up using the form or call us at (434) 316-0001 to take advantage of this exclusive offer.

Office Hours

Monday

8:30 am - 5:45 pm

Tuesday

10:00 am - 5:00 pm

Wednesday

8:30 am - 5:45 pm

Thursday

10:00 am - 5:00 pm

Friday

8:30 am - 5:45 pm

Saturday

Closed

Sunday

Closed

Monday
8:30 am - 5:45 pm
Tuesday
10:00 am - 5:00 pm
Wednesday
8:30 am - 5:45 pm
Thursday
10:00 am - 5:00 pm
Friday
8:30 am - 5:45 pm
Saturday
Closed
Sunday
Closed