1 (2 – 2 1/2 lb) butternut squash, peeled, seeded, and cut into 1/2” cubes
3 tablespoons olive oil
2 tablespoon olive oil
1 tablespoon turmeric
1 tablespoon cumin powder
2 teaspoons dried oregano
1 cup diced onion
1 lb ground grass-fed beef
2 tablespoons arrowroot starch
1 can (15 oz) black beans, drained and rinsed
optional: cheese for topping
If needed, you can replace the butternut squash with sweet potatoes.
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Preheat the oven to 415°F.
On a baking sheet lined with parchment paper, spread out the cubed butternut squash and cover with about 3 tablespoons of olive oil and sea salt for taste. Roast in the oven for about 35 to 45 minutes, or until cooked as desired.
In the meantime, heat olive oil in a large Dutch oven or Pampered Chef Deep Covered Baker or a soup pot over medium heat. Add the spices and stir for 30 seconds. Add in the onion and cook, stirring frequently, until they start to soften, about 5 minutes.
Add in the ground beef. Break up the meat as it cooks until the beef is no longer pink.
Add in the beef broth, black beans, and arrowroot starch. Stir to combine, then add in the cooked butternut squash. If the mixture is too thick, add more beef broth to thin out the chili.
Cover the pot and cook on medium for 5 minutes. Remove the lid and cook an additional 10 minutes, or until it is tender.
Enjoy over rice, pasta, or quinoa and top with cheese of choice if you'd like