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!