Butternut Squash Chili

Beans, beans, the magical fruit!

The more you eat, the more you –

Wait! There’s no beans in this chili!!! Yay!!!


Butternut Squash Chili

A shared recipe from: Fast Paleo


  • 1 lb Ground Beef
  • 1 lb Ground Pork
  • 1 lb Ground Veal
  • 1 Large Butternut Squash, peeled and cubed
  • 1 Onion, chopped
  • 2 Bell Peppers, chopped
  • 28 oz can Diced Tomatoes, drained
  • 2 T Chili Powder, 2 t Cumin
  • 2 t Garlic Powder, 2 t Cayenne Pepper (optional but awesome)
  • Salt and Pepper to taste


In a large pot, heat a little oil over medium heat and saute your onions and peppers until soft. Add the ground meats (you can juts use 3 lbs of any ground meat but this combo is a favorite of mine) and stir until lightly browned.

Add the tomatoes, squash, and seasonings. Stir well to combine, then cover and reduce heat to medium-low. Allow to cook for at least 2 hours or until the squash is soft.

My cardinal rule of chili is that the longer you let it cook, the better. Ideally, cook up a pot, refrigerate overnight, and serve the following day!


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