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. Shea says:

    This recipe is sooo good! Made it for my parents & they loved it too. Makes a TON.

  2. Helen says:

    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

  3. Karin Jorge says:

    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!!!!

  4. Catherine says:

    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!

  5. Katie says:

    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.

  6. Elysia says:

    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.

  7. Bri says:

    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!

  8. Jessica Smith says:

    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!

  9. Kim Raber says:

    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!!!

  10. John says:

    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. juli says:

      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