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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 19 reviews


  • 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


  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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  1. Caitlin Eberly says:

    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!

  2. S K says:

    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!

    1. juli says:

      i’m sure it could be!!

  3. Ashley says:

    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!

  4. Peter Dove says:

    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 🙂

  5. Jordan says:

    This is the best chili I’ve ever made everrrr. Thank you, you’re awesome.

    1. juli says:

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

  6. Nicole says:

    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!

    1. juli says:

      you can just remove them from this recipe!

  7. Jettin says:

    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!

  8. Marie says:

    Crazy that this recipe was posted 10 years ago but it honestly is one my favorites. SO incredibly tasty and amazing for meal prep!

    1. juli says:

      that’s amazing!! thanks for trying it!