Butternut-Sweet Potato Chili (with a paleo option)

Name: Butternut-Sweet Potato Chili (with a paleo option)
Ingredients: 3 Tablespoons lard, or coconut oil; 1 lb grass-fed ground beef, (2 if omitting beans); 2 large onions, diced; 1 medium butternut squash, peeled and diced; 2 medium sweet potatoes, diced; 3 cups prepared beans, or 2 cans, (or replace with an additional pound of grass-fed beef); 1 6 oz can tomato paste; 1 32 oz can diced tomatoes; 4 cups beef bone broth, (chicken would also work); 1/3 cup chili powder; 1 teaspoon cumin seeds; 1/4 teaspoon cayenne; salt to taste

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3 Tablespoons	lard or coconut oil
1 lb	grass-fed ground beef (2 if omitting beans)
2 large	onions diced
1 medium	butternut squash peeled and diced
2 medium	sweet potatoes diced
3 cups	prepared beans or 2 cans, (or replace with an additional pound of grass-fed beef)
1	6 oz can tomato paste
1	32 oz can diced tomatoes
4 cups	beef bone broth (chicken would also work)
¹⁄₃ cup	chili powder
1 teaspoon	cumin seeds
¹⁄₄ teaspoon	cayenne
	salt to taste

In a large Dutch oven over medium-high heat brown the ground beef in 3 Tablespoons of lard or coconut oil. Halfway through cooking the beef add the diced onions and fry together until onions are translucent. Add the squash, sweet potatoes, beans, tomato paste, diced tomatoes, broth, chili powder, cumin seeds, and cayenne. Season generously with salt and bring to a boil.

Reduce heat to a simmer and cook, uncovered, for 45-60 minutes, longer if you have the time. If the chili is getting a little on the dry side you can add more water to the pot while it cooks.

Serve with avocado or sour cream and cheese.

In a large Dutch oven over medium-high heat brown the ground beef in 3 Tablespoons of lard or coconut oil. Halfway through cooking the beef add the diced onions and fry together until onions are translucent. Add the squash, sweet potatoes, beans, tomato paste, diced tomatoes, broth, chili powder, cumin seeds, and cayenne. Season generously with salt and bring to a boil.
Reduce heat to a simmer and cook, uncovered, for 45-60 minutes, longer if you have the time. If the chili is getting a little on the dry side you can add more water to the pot while it cooks.
Serve with avocado or sour cream and cheese.

Comments & Personal Notes

Could you please put this meal in the Main Meal Category so that it shows up in Main Meals in my recipes instead of No Category? Many thanks. And yes it is a favorite in our family :)

Comment from KatieW — posted almost 11 years ago

Could you please put this meal in the Main Meal Category so that it shows up in Main Meals in my recipes instead of Missing Course? Many thanks. And yes it is a favorite in our family :)

Comment from KatieW — posted almost 11 years ago

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