Butternut-Sweet Potato Chili (with a paleo option)
Shared by: Plan to Eat Blog
Serving: 4
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
Directions
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.