Butternut Squash Curry Chili

Ingredients

• Ground beef

  70% lean meat / 30% fat, raw

  100g

• Squash

  Winter, butternut, raw

  1 medium (1 lb) or 454g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  6 cloves, minced or 18g

• Tomatoes

  Crushed, canned

  ¹⁵⁄₁₆ can (15 oz) or 397g

• Tomato sauce

  Canned, with mushrooms

  14 oz or 397g

• Chicken stock

  Soup, home-prepared

  1 cup or 240g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ½ cup or 113g

• Coconut oil

  3 tbsp or 41g

• Curry powder

  Spices

  3 tbsp or 19g

• Chili powder

  Spices

  2 tbsp or 15g

• Cumin

  Spices, cumin seed

  2 tbsp, whole or 12g

• Paprika

  Spices

  1 tbsp or 7g

• Garlic powder

  Spices

  2 tsp or 6g

• Salt

  Table

  2 tsp or 12g

• Cinnamon

  Spices, ground

  2 tsp or 5g

• Cocoa

  Dry powder, unsweetened

  2 tsp or 4g

• Curry Paste, Garam Masala

  Patak's

  ⅔ tablespoons or 33g

• Cloves

  Spices, ground

  1 tsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Recipe by: juli (source: https://paleomg.com/butternut-squash-curry-chili/)
2. Add all ingredients to crockpot - cook on low for 6 hours

Similar Foods

• Thai Curried Butternut Squash Soup
• Slow Cooker Butternut Squash Lentil Curry
• Thai Red Curry with Butternut Squash and Chickpeas
• Caramelized Butternut Squash
• Butternut Squash Hash
• Butternut Squash Fries