Ingredients

Scale

2 tbsp olive oil
1 lb grass fed ground beef
1 onion, chopped
3 cloves garlic, minced
2–3 tbsp chili powder (more=more spicy)
1 tbsp ground cumin
2 tsp ground coriander
2 tbsp tomato paste
1 bag frozen, chopped butternut squash
1 can tomatoes, chopped
1 can black beans
1 can red kidney beans
1 tbsp apple cider vinegar
salt/pepper to taste
3 cups filtered water

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Instructions

1. Heat oil over medium-high heat in a large Dutch oven.
2. Add the beef, garlic and onion.
3. Cook, breaking up parts until meat is brown and veggies are tender
4. Lower heat and add the chili powder, cumin and coriander and stir about 30 seconds.
5. Add the tomato paste, tomatoes, squash, and water.
6. Bring to a boil, then lower heat to a simmer to cook, uncovered, until the chili has thickened and the squash is tender, 35 to 40 minutes.
7. Stir the beans into the chili.
8. Add in vinegar and salt/pepper to taste.
9. Serve in bowls

Prep Time: 25 mins
Cook Time: 1 hour