09/09/2026
(Recipe of the Week) A bowl of warmth and goodness packed with protein, veggies, and flavor. Leftovers are great the next day, too!
Beef and Butternut Squash Chili Recipe
(via: https://bit.ly/46KyEFR)
Ingredients
1 lb grass-fed ground beef
1 tbsp avocado oil
1 onion, diced
1 clove garlic, minced
1 bell pepper, diced
3 cups peeled and diced butternut squash
1 can organic diced tomatoes
1 tbsp chili powder
2 tsp cocoa powder
2 tsp cumin
1 tsp oregano
1/2 tsp cinnamon
1/2 tsp paprika
1/2 tsp coriander
1/2 tsp sea salt (more as needed)
1 cup beef broth or water
green onions and cilantro, to top
Instructions
Stovetop:
Brown beef in a large saute pan until no longer pink.
In a large soup pot, heat avocado oil to medium high heat. Add onion and bell pepper and cook until translucent. Stir in garlic.
Add browned beef to pot along with butternut squash, diced tomatoes, cocoa powder and all spices. Stir to combine.
Bring to a simmer, and cook, covered, on medium low heat for 1-2 hours (if not more). Test butternut squash to ensure doneness. Add beef stock or water as needed to reach desired consistency. Taste for seasoning and serve.
Slow Cooker:
Add all ingredients to slow cooker and cook for 7-9 hours on low.
Taste for seasoning and serve.
Note: This recipe is approved for the 30-Day Metabolic Comeback Challenge. Find all Recipes of the Week on our Pinterest boards: https://bit.ly/3VhrcuT
