Whole30 Approved Fall Chili
This recipe is perfect for a fall day. The chili has so many warm flavors and the butternut squash adds the perfect amount of sweetness. I enjoyed my bowl on the porch rooftop :)
** Makes 8 Servings**
What you’ll need:
Chili Spice Mix :
(Makes enough for 7 recipes of Rooftop chili. Store in air-tight container.)
5 Tbsp. chili powder
2 Tbsp. cumin
2 Tbsp. garlic powder
1 Tbsp. oregano
2 Tbsp. paprika
1 1/2 Tbsp. onion powder
1 tsp ground pepper
2 tsp salt
Rooftop Chili Ingredients:
2 lbs of beef
2 cans of Whole30 compliant diced tomatoes
2 green peppers, diced
1 medium onion, diced
1/2 large butternut squash or 1 medium size squash, cubed
1 yellow squash, cubed
1 cup of Whole30 compliant broth or water
2 Tbsp. of Chili Spice Mix as listed above
2 Tbsp. olive oil
Cook the 2lbs of ground beef in a 5 Quart pan in 1 Tbsp. of olive oil over medium heat for about 7-10 minutes or until fully browned. Drain the meat once fully browned. Leave ground beef in the 5 Quart Pan
While the meat cooks, dice your green peppers and onion. Cook the peppers and onions in 1 Tbsp. of olive oil in a separate pan from the meat for about 5-10 minutes on medium heat or until the onions are clear.
While the peppers and onions are cooking, cube your butternut and yellow squash.
TIP: To save time, you can purchase butternut squash pre-cut at the grocery store. You can find this in the section where all of the fresh, pre-cut veggies are.
How-To Cut a Butternut Squash: Click here.
Add the peppers, onion, and squash to the mixture and stir.
Open and add the (2) cans of diced tomatoes. Stir.
Add the 2 Tbsp. of Chili Spice Mix and 1 cup of Whole30 Compliant broth or water. Stir.
TIP: If you don’t have Whole30 Compliant broth on hand for a recipe, water can potentially be a substitute. A good rule of thumb is if the recipe is calling for 1 cup or less, you can use water. If a recipe calls for more than 1 cup, you should purchase Whole30 Compliant broth. Click link above for a compliant brand. (I have found this brand at target too)
Bring the mixture to a low simmer and cook for about 30 minutes (or until you can pierce the butternut squash with a fork).