Butternut Squash Curry Chili

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I went to the Martin Solveig show the other night. It was at Beta nightclub. If you have never been there before, you can prob here a cops sirens as he pulls you over for being a douche on the road. If you HAVE been there, ever, you’re probably on the news, unknowingly in a high speed chase with the cops. That last sentence seemed a lot cooler in my head. To sum things up, their sound system is pretty intense. Intense in a good way though. You can feel your heart vibrate. I’m always excited to know I still have one.

I was pumped because I’ve decided to boycott jeans. I want nothing to do with them. I want to be myself when I’m out and myself includes stretchy black tights. So much more fun to dance in. And that’s what we did. Laura, Sarah, Kam, and I all got our dance on. We dropped it in low squat a lot. That’s either a drunk hoe move or a CrossFit move. We will just call it a CrossFit move to make us sound like classier ladies. Either way, it felt right in the moment.

Beta is a place to definitely make a person feel old. That is, if you are over the age of 21. Most of the kids in there are all on some kind of drug and just want to grind on each other like they are at a hormone filled, 7th grade dance. Hilarious to watch honestly. Especially since I was sober. I can’t imagine that kind of rug burn for a guy feels good. But what would I know. I don’t grind. Nor have a male organ.

I made up this chili for a special event. But then I didn’t go to the special event. Good story. So I might as well share the recipe. It makes A TON of chili, so if you have a family, this will go a long ways. Jason was once again my taste tester and he gave it an 8.5 out of 10. I’ll take it. I got this idea from Health-Bent. Remember how I like to copy. They are ridiculously food smart. If you are wanting to cool off your spicy chili, use the avocado cream from the Health-Bent recipe link above.

And don’t complain about how many spices go into this recipe. It’s a chili you idiot.

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Butternut Squash Curry Chili

Scale

Ingredients

  • 1.5lbs ground beef
  • 1/2 lb ground pork
  • 1 large butternut squash, cubed
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 yellow onion, diced
  • 6 garlic cloves, minced
  • 1 (14) oz can tomatoes, diced
  • 1 (14) oz can tomato sauce
  • 1 cup chicken or beef stock
  • 1/2 cup canned coconut milk
  • 3 tablespoon coconut butter or coconut concentrate

Spice Mixture–

  • 3 tablespoons curry powder
  • 2 tablespoons chili powder
  • 2 tablespoons cumin
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 2 teaspoons cinnamon
  • 2 teaspoons cocoa powder
  • 2 teaspoons garam masala
  • 1 teaspoon ground cloves
  • salt and pepper, to taste

Instructions

  1. Heat up a large pot over medium-high heat with a tablespoon of some kind of fat. Add the beef and ground pork and let it brown. Cook for about 5-8 minutes.
  2. While the meat is cooking, chop all your veggies and squash. I just cut my squash in random slices then chopped them. Easy peasy.
  3. Once meat is cooked, remove with a slotted spoon and set aside in a bowl.
  4. Add veggies and cook for about 5 minutes.
  5. Now add your chicken stock, tomato sauce, diced tomatoes, and coconut milk to the pot. Mix together. Cover and cook until butternut squash is tender.
  6. Add spices and beef/pork back to the pot. Stir to combine. Last, add coconut butter and mix thoroughly.
  7. Decrease heat and let simmer to let all the flavors combine.
  8. Then consume.

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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57 thoughts on “Butternut Squash Curry Chili”

  1. Wow looks amazing! This is the first time I'm visiting your site and just gotta say, the recipes look great. Can't wait to try a few!

  2. Thanks LisaAnn!!

    Leah, I got them at Target. Cheap as sh*t and super comfy!!

    Hell yeah Jen!

    Thank you so much Haynes19!! I really appreciate it!

    Brandon!! I am honored to have you write on my blog! So so cool!! Curry and chili together, it just makes sense.

  3. Juli,
    Since you seem to enjoy getting excited about things that to most people could seem mundane, I thought I'd mention I got my first double under today. I'm giving this chili most of the credit since I've eaten it for three out of my last six meals.

  4. I must say that this recipe is awesome. I missed the garlic (not indicated in your steps – or maybe I am just blind) and didn't have the coconut butter, Garam masala and couldn't top it either with the avocados. This was still amazing.

    It was also the first time my 9 months old ate the same thing we did and OMG did he love it?!?! I simply separated a portion before adding all the spices and mixed it pretty good in the blender! Paleo Hugo says: "Thank you"!!

  5. It totally is the chili MikeJ!!! That's the thing I'm the best at in CrossFit so it must be the chili 😉 congratulations!!

    Francois- glad the kiddo liked it!! And definitely happy it still turned out great without those other ingredients 🙂

  6. Just made this chili. It is amazing! I'm eating a bowl now, and I can't wait to serve it to the hubby and kiddies tonight. Thanks. I so look forward to trying more of your recipes asap!

  7. I only had chicken breast and no chix stock, threw an extra can of tomato-water in instead… A MAZ ING. I love being able to type in rando ingredients from the kitchen into your site and come up with an delicious creation. You’re my paleo hero!

    1. Isn’t it crazy how almost all foods can taste pretty damn good together?! Glad you tried this recipe, it’s one of my favorites 🙂

  8. This chili is so aromatic and delicious! I must say… I think this site is definitely going to be my favorite site for like evah! I love to cook, but I’ve been struggling switching totally to a paleolifestyle because I have absolutely no imagination! Thank you, thank you, thank you! As a working mom, the crockpot recipes are lifesavers! Can’t wait to try them all!

  9. i got scared when i was “5 lb Pork” then I decided there was no decimal.

    All I have is ground turkey, so I’m hoping it will still turn out nice with that–making this tonight! Also all I have is veggie broth… I think it’ll be okay though.

    My store was COMPLETELY out of sweet potatoes (INSANE, RIGHT?!), so I decided I needed butternut squash instead 😀

    Can’t wait to taste it!

  10. This recipe was amazing!!! Making it again for friends this Friday. What is the topper you have on there? Avocado sour cream? Genius. Seriously- making a triple batch and freezing-the whole family loved this.

  11. Mallory Hildreth

    I have made a few receipes from your site, all very good. This one…FANTASTIC! Thank you for the great recipe ideas, I hope your cookbook is a success!

  12. Made this for the first time tonight, it was great! Yumm! Perfect amount of spice! It made a ton… lots of leftovers.

  13. I can’t wait to make this! It’s finally getting chilly here in Louisiana! Am I reading five pounds of pork right? Just want to make sure before I mess up!

  14. I looks delicious. But seriously, is it 5lbs of pork or 1/2lb pork???!!!! I’m about to make it and I need to know. Also what do you cook for 5 mins in step 4?

  15. I’m not too familiar with butternut squash but the one time I used it it was a pain to peel BUT I lived the recipe. Is there a good way to peel the squash? I’m assuming you don’t bake it beforehand to get it soft, is this correct? can’t wait to make this tonight!

  16. Holy mother of something, this is sooo good! Great recipe!!! I was nervous about all the spices but this is amazing.

  17. I made this last night and it was A-mazing. My BF had 4ths. Yep- 4ths! lol. The seasonings were an incredible combo that blended perfectly and tasted divine. Thank you so much 🙂 My only suggestion would be to add the total cooking time and serving # to the recipe. Thankfully it only took about 30-45 mins, but once I started I realized I wasn’t quite sure how long it would take to cook the squash (I’m an amateur). Now I know squash cooks within 20-30 mins when boiling 🙂 I’m totally making this again!

  18. My absolute favourite recipe from your book 🙂 I always leave the butternut squash out and pour it over half a roasted small butternut squash instead – yum! x

  19. This is my second time making this recipe. Holy crap this thing is good!!! I literally ate it for lunch and dinner for a week. Thank you!!!!

  20. Just finished cooking this an dang it’s GOOD!! I used 1lb grass fed beef and 1lb ground pork and it came out awesome. This spice combo made me a little nervous but no need to worry, everything was spot on. I didn’t have coconut cream….so I tried to make some with the recipe in my Paleo Kitchen cookbook and that didn’t go so well, but even without it, this recipe rocks. Thanks Juli!

  21. Has anyone found a substitute or tried to make this without the coconut butter and milk? I really want to try this as a PWO meal, and I am thinking it probably has too much fat with all the coconut.

  22. YUM! I just made this exactly per the recipie. So delicious. Don’t be scared of the spices, it is does not have an overwhelming curry or spicy flavor. Just delicious. I regularly cook from your recipies and always love your flavor combos.

  23. O. M. G. This is really good. I would maybe use less curry next time? (Don’t hate me). But errythang else was bomb. Thanks for the recipe!

  24. This was the most savory, most deeply flavored and all around kick ass curry chili I’ve ever had, thank you for this recipe! I stuck very close to the recipe, only changed a couple things: I added sweet potato and parsnips, used ground turkey and sliced pork chops (omg yum) and after I took the meat out of the pot, I sauteed the onion and some sliced garlic, then added all the spices right into the hot fat to allow the spices to bloom, then followed the recipe from there. Wow, what flavor!

  25. I just wanted to add my voice to the chorus of those who loved this chili! I did not have any coconut butter but otherwise followed the recipe exactly and it is FANTASTIC! The only thing I might do differently next time is reduce the amount of chili powder – I’m a wimp when it comes to heat. My husband thought it was perfect though. Thank you!!!

  26. a) how spicy is it? and what would you do to reduce the spice level (my gf thinks most “mild” salsa’s are a little too hot …where I’m all “bring it on!” — but I need to cook this to suit her)

    b) how would you adjust it for a slow cooker / crockpot? I was thinking that after step 1, you’d just throw everything in the slow cooker and let it cook until at least the butternut squash is tender, and probably at least 4-6 hours?

    1. It’s more smoky than spicy, but you could cut down on the chili powder. Slow cooker, yes after step 1 throw it in on high for 4 or low for 8

  27. SO AMAZING! I just made this for a chili cook off with friends at a super bowl party.. yeah i won the cook off. no big deal. won a golden spoon trophy and all. I made sure to tell them where the recipe came from 😉 i gotchu juli. Thank you for making killer recipes that literally everyone can enjoy!

  28. Could this be done in the crockpot???? I’ve made it before and it was delicious but scared to mess it up throwing it in the crockpot!

  29. I’ve never made chili before, and I’ve never even been much of a chili eater, but I just made this (leaving out a few minor things because I didn’t have them on hand and basically jus throwing in random amounts of the spices) and it was absolutely fantastic! The combination of spices and the tender butternut squash really make the dish. I’m about halfway through my first whole30 right now, and this was such a perfect dinner of delicious whole foods!

  30. I absolutely LOVE butternut squash! so much so that it’s a staple for me. I will definitely try this recipe out, as I’m looking for new ways to eat butternuts through the winter season 🙂

    1. yay! glad you liked it, jordan! i totally forgot about this old recipe so thank you for the reminder to make this one again!

  31. This sounds amazing. Any recommendations for substitutions for the bell peppers? My significant other can’t stand them and no matter how hard I try, seems to be able to smell them in a recipe a mile away. Thank you!

  32. I used chili powder from an Indo-Asian grocery store and this pot of chili was HOT, but so good with a little non-paleo deviation of topping with Greek yogurt or sour cream. I also had some carrots and tossed those in chopped up too for even more plant matter. Definitely my new favorite way to make a super filling, protein and veggie packed dish without the added carbs and calories of beans!

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