Paleo Squash Chili (Whole30, Dairy-Free + Bean-Free)
5 from 2 ratings
Prep Time: 5 minutesminutes
Cook Time: 25 minutesminutes
Total Time: 30 minutesminutes
Servings: 4servings
Author: J+E | Real Simple Good
This Paleo squash chili is full of fall flavors and textures of winter squash, peppers, onions and tomatoes. Whole30 and easy to make in only 30 minutes!
1delicata squash, cubed(or sub 1/2 butternut squash)
1/2onion, roughly chopped
1green pepper, roughly chopped
1lbground beef
1batch chili seasoning(see below)
1/4cupgreen onion, chopped
Chili seasoning:
1tbspchili powder
1tspgarlic powder
1tspcumin
1tsporegano
1/2tsponion powder
1/2tsppaprika
1/4tspthyme
Instructions
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.