Butternut Squash Chili

butternut squash chili

butternut squash chili

I love fall and I love chili and the two go hand in hand! A dear friend of mine recently gave me an abundance of butternut squash so with squash as my inspiration, this afternoon I threw together some scrumptious chili using the butternut squash and ground bison that I happened to have on hand. Of course you can use whatever ground meat you want, or cubed steak, or even chicken. This recipe is similar to the Everyday Paleo Chili recipe in my first book, Everyday Paleo with just a few minor tweaks.

Here’s the recipe – super easy and delicious!!

Butternut Squash Chili

2 lbs ground bison (or other ground meat of your choice)

2 tablespoons butter, coconut oil, lard, or ghee (I used butter)

1 yellow onion, diced

3 garlic cloves, minced

1 small butternut squash, peeled and cut into small cubes (about 6 cups of cubed squash – use more or less if you like)

4 celery stalks, diced

2 tablespoons cumin

2-3 tablespoons chili powder

2-3 tablespoons Italian seasoning

2-3 teaspoons dried red chili flakes

1 bay leaf

2 cups chicken broth

18 ounces of diced or crushed tomatoes (about 2 cups) – (I purchase my diced and crushed tomatoes from Tropical Traditions)

Sea salt to taste

1. In a large soup pot, melt the butter or other fat of your choice over medium heat.

2. Add the onions and saute until translucent.

3. Add your ground meat and cook just until browned.

4. Add the minced garlic, cubed butternut squash, and celery and mix well.

5. Add all the spices except for the bay  leaf and mix well.

6. Add the chicken broth and tomatoes and stir, bring to a simmer and add the bay leaf.

7. Turn down to low and let simmer for 25-30 minutes or until the squash is fork tender.

8. Taste and adjust the seasoning as needed.

Enjoy!

 

 

 

Zuppa di finocchi e crema di carote (Creamy Carrot Fennel Soup from Everyday Paleo Around the World Italian Cuisine)

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I’ll keep this short and sweet. I’m making this recipe tonight from my Italian Cuisine book. The Creamy Carrot Fennel Soup is, well, it’s awesome. I happen to have a lot of carrots thanks to my CSA so BAM. Done. Decision made. If you don’t have my latest book, I’m going to be super nice and give you this recipe because it would be mean and nasty of me to eat this delicious soup without you, so I invite you to join me in the goodness that is Zuppa di finocchi e crema di carote!!!! [Read more…]

Kitchen Sink Soup

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Oh, by the way, when I make (any) soup I make a GIANT pot so we can have leftovers for the next day. For example, the little boys had leftover soup for breakfast this morning topped with a fried egg (from our very own chickens). Deliciousness in a bowl!

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Caldo de Res 2

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Now on to the recipe!!

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