Paleo Squash Chili (Whole30, Dairy-Free + Bean-Free)
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 servings
- 28 oz canned tomatoes
- 1 tbsp tomato paste
- 1 delicata squash, cubed
- 1/2 onion, roughly chopped
- 1 green pepper, roughly chopped
- 1 lb ground beef
- 1 batch chili seasoning (see below)
- 1/4 cup green onion, chopped
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp thyme
Start by prepping all of the ingredients as indicated in the ingredient list above.
Heat a large soup pot over medium heat. Add canned tomatoes, tomato paste, squash, onion and bell pepper to the pot. Cover and let cook for 20 minutes, stirring occasionally.
In a separate skillet over medium heat, cook ground beef. Break beef into small bits and cook until browned.
While ground beef is cooking, prepare chili seasoning. When beef is almost fully cooked, stir in chili seasoning.
After 20 minutes, add cooked ground beef to soup pot. Turn the heat down to low, and simmer covered for 5 more minutes.
Ladle chili into bowls, garnish with green onion and serve.