30-Minute Beef & Butternut Paleo Chili (+ Vegetarian Option)
Packed with goodness and done in under 30-minutes, Beef & Butternut Paleo Chili is sure to become a weeknight staple!
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 2 cups finely chopped cremini mushrooms*
- ¾ teaspoon kosher salt (divided)
- 1 pound ground beef (preferably grass-fed)
- 2 teaspoons ground cumin
- 1 teaspoon mild chili powder
- 1 teaspoon garlic powder
- 2 cups 1-inch cubed butternut squash
- 1 15-oz can tomato sauce
- 1 cup water
- Chopped scallions (cilantro, and sliced avocado for serving (optional))
Instructions
- 1
Heat the olive oil over medium-high heat in a large pot or Dutch oven. Add the onion, mushrooms, and ¼ teaspoon salt. Cook, stirring frequently, until the onions and mushrooms soften, about 5-8 minutes.
- 2
Add the beef, sprinkle with ¼ teaspoon salt, and cook, stirring frequently, until browned.
- 3
Add the cumin, chili powder, and garlic powder. Cook for 1 minute.
- 4
Add the butternut squash, remaining ¼ teaspoon salt, tomato sauce, and water, stirring to combine. Cover and cook on medium-low for 15-20 minutes, stirring occasionally, until the squash is tender.
- 5
Taste and add additional salt if desired. Serve warm with scallion, cilantro, and avocado if desired.