Rendezfood

Butternut Squash Chili

BUTTERNUT SQUASH CHILI 

(PALEO, GAPS)

(PALEO, GAPS)

 

METHOD:

  • Heat oil or butter in large saucepan on medium-low heat.
  • Add chopped onion, minced garlic, and diced peppers.
  • Stir and sauté for 2-3 minutes. 
  • Add beef, bison, or meat of choice. (If using beans for vegetarian option, wait to add until the end.)
  • Cook meat until browned and add seasoning.
  • Peel and chop butternut squash into small cubes.
  • Add 1-2 cups broth to saucepan, then add butternut squash.
  • Blend one tomato with 1/2 c water, add to saucepan.
  • Stir all ingredients together.
  • Bring to a low boil, then cover and cook on medium heat for 25 minutes or until squash is soft.
  • Serve with fresh cilantro and avocado. *Makes about 4 bowls. (3-4 servings) 

 

 

INGREDIENTS: 

  • 1 large, white onion
  • 3 cloves garlic
  • 2 green peppers
  • 1 LB ground grass-fed beef, bison, or turkey (substitute with beans for vegetarian option)
  • 1 large butternut squash
  • 1 tomato
  • 1-2 cups broth (depending on how thick you like your chili) 
  • 1/2 c water
  • 2 tbsp cumin
  • 1.5 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper 
  • 2 tbsp preferred butter or oil 
  • Fresh cilantro (optional)
  • Avocado (optional)