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Butternut Squash Curry Chili

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4.8 from 19 reviews

Ingredients

Scale
  • 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.

Find it online: https://paleomg.com/butternut-squash-curry-chili/