A lot of times people don’t think of chili as being healthy, but this one uses grass-fed beef that provides high quality protein and healthy fat, and a whole lot of veggies! Cook up a big pot and save it for leftovers. Fair warning though – it’s so good that it’s likely to go fast! This recipe came from Fast Paleo.
- 2 lbs grass-fed ground beef
- 1 large onion, chopped
- 1 red pepper, chopped
- 1 green pepper, chopped
- 1 jalapeno (finely minced)
- 1 10-16oz package of mushrooms, sliced
- 3 tsp minced fresh garlic
- 1 tbsp chili powder
- 1/4 tsp cayenne pepper
- 2 tsp cumin
- 1/2 tbsp paprika
- 1 cup beef broth
- 28 oz can diced tomatoes
- 14 oz can tomato sauce
- 5.5 oz can tomato paste
- 1/2 butternut squash, cut into 1/4″ cubes
- 1/4 cup balsamic vinegar
- In a large pot, over medium-high heat, brown ground beef for about 3 minutes.
- Add onion, red pepper, green pepper, and jalapeno, and continue cooking for another 3 minutes.
- Add mushrooms and garlic, and cook for another 2 minutes.
- Stir in all remaining ingredients, except butternut squash and balsamic vinegar.
- Bring to a boil, reduce heat, and simmer (partially covered) for 15-20 minutes.
- Stir in squash and cook for 5-7 minutes; until squash is slightly tender.
- Pour in balsamic vinegar directly before serving.