Contrary to what I used to believe… beef chili doesn’t always HAVE to contain tomatoes (or any other nightshades)! Still, the idea of tomato-less chili sounded less than appetizing, especially if it contained beets. Sorry to all you beet lovers, but they taste like soil. Just like how cilantro tastes like soap.
So, here is a beet-less, tomato-less, nightshade-free, shockingly tasty butternut squash beef chili that we LOVE and make often throughout the colder months. Give it a try! We think you’ll love it too.
**You can also use pumpkin instead of butternut squash to make (an awesome) pumpkin chili.
Shockingly Tasty Butternut Squash Beef Chili [AIP, Paleo, Gluten-Free, Dairy-Free]
- 2 Pounds Ground Beef (we use a 70/30 ground beef and liver combo)
- 1 tsp Ginger Powder
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Red Pepper Flakes (omit for AIP)
- 1/4-1/2 tsp Cayenne Pepper if a little heat is desired (omit for AIP)
- 2 tsp Sea Salt
- 3 Tbsp Avocado or Coconut Oil
- 1 Large Yellow Onion - chopped
- 3 Large Carrots - sliced
- 2 Stalks Celery - chopped
- 10 oz Mushrooms - sliced
- 5 Cloves Garlic - minced
- 2 15 oz Cans Butternut Squash Puree
- 2 Cups Beef or Chicken Bone Broth
- 1 Bay Leaf
- 2 Tbsp Apple Cider Vinegar
Combine the spices in a small bowl and set aside.
Prepare (slice/chop) the carrots, onion, celery, and mushrooms. Mince the garlic cloves and set all of the ingredients aside.
Pour 1 tablespoon of the oil into a large stockpot. Brown the ground beef, breaking the meat up using a wooden spatula. Shortly before the meat is fully cooked, add in the spices from Step 1.
Once the meat is browned and the spices have been added, remove and drain the meat in a colander. Set the meat aside for later.
Pour the remainder (2 tablespoons) of oil into the large stockpot and add the carrots, onions, celery, mushrooms, and garlic. Saute the vegetables over medium-high heat until tender (about 5 minutes).
Turn off the heat and/or remove the stockpot from the burner. Add the meat back in to the stockpot with the vegetables. Add the bone broth, squash puree, and bay leaf. Place the stockpot back on the burner, heating over medium-high heat until the chili comes to a boil.
Once the chili is boiling, put a lid on the stockpot and reduce the heat to simmer. Allow the chili to simmer for 90 minutes, stirring every 20-30 minutes.
Once the 90 minutes have elapsed, add the apple cider vinegar and remove the bay leaf. Allow the chili to cool before eating and then dig in!
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Hi! I’m Anna, co-founder of Healthy Habits Reset. After managing my own autoimmune diseases using lifestyle, habit, and mindset changes, I now work to teach others how to navigate the treacherous and confusing journey of chronic illness living. I firmly believe YOU hold the power to question, think critically, and become your own rock-solid advocate in a world full of unhealthy habits. Consider me, and my husband, Frank, your autoimmune disease health coaches. Are you ready?!