Paleo Chili

Paleo Chili

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  • Prep Time


  • Total Time


  • Servings



  • 2

    cups cubed butternut squash 1(in)

  • 1

    cup each, chopped onion, red bell pepper

  • ½

    jalapeno chili, finely chopped

  • 6

    cloves garlic, minced

  • 1

    can (15oz), reduced sodium chunky tomato sauce

  • 3

    cups reduced sodium tomato juice

  • 1

    lb ground beef

  • 1

    cup each, cubed zucchini, sliced mushrooms

  • 2

    TBS each, chili powder, ground cumin

  • salt and pepper to taste

  • lime wedges for taste


Saute butternut squash, zuchhini, mushrooms, onions, bell pepper, jalapeno chili and garlic in lightly greased dutch oven or saucepan until crisp tender 8-10 min. Saute meat in another pan for another few minutes. Add meat and remaining ingredients in the pot with the veggies, except salt pepper and lime wedges. heat to boiling. Reduce heat and simmer, uncovered, until vegetables are tender and stew is thickened 10-15 minutes. Season salt pepper and lime wedges.


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