Chili with Butternut Squash & Beef (without Beans)


  • 2 pounds grass fed ground beef or bison 
  • 2-3 tablespoons butter, ghee, lard, or coconut oil
  • 1-2 yellow onions, diced
  • 4-5 garlic cloves, minced
  • 1 small butternut squash, cubed (or other winter squash)
  • 4-5 celery stalks, diced
  • 3-4 carrots, diced
  • 1-2 jalepenos, diced (optional)
  • 3 tablespoons chili powder (or to taste)
  • 2 tablespoons cumin
  • 1 tablespoon dried oregano
  • 2 teaspoons crushed red pepper flakes
  • Dash of cayenne
  • 2 bay leaves
  • Salt and pepper to taste
  • 2-3 cups bone broth (poultry or beef); you may need more as it cooks
  • 28 ounces diced or crushed tomatoes (a little over 3 cups or 2 regular sized cans)
  • Optional add-ins: cilantro, green onion, avocado, spinach

Bone Broth.jpg


  1. In a large stock pot, melt the butter or fat over medium heat.
  2. Add onions and sauté until translucent (5-10 minutes).
  3. Add ground meat and cook until just browned.
  4. Add in spices and cook for 1 more minute while stirring.
  5. Add the butternut squash, garlic, celery, carrots, and jalepenos and cook slightly while stirring chili.
  6. Add the broth and tomatoes, bring to a simmer for about 10 minutes, stirring occasionally.
  7. Turn heat down to low and let simmer for about 30 minutes (or longer) until the squash is tender.
  8. Taste and add seasoning if desired.