Updated: Apr 12
1 (2 – 2 1/2 lb) butternut squash, peeled, seeded and cut into 1/2” cubes, oven-roasted
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
Preheat the oven to 415°F.
On a baking sheet, spread out cubed butternut squash and cover with about 3 tablespoons of olive oil. Add sea salt for taste.
Roast in the oven for about 35 to 45 minutes, or until cooked as desired.
Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add half of 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 and the remaining spice mix. Cook, breaking up the meat as it cooks until the beef is no longer pink.
Add 2 cups of the beef broth, the black beans, and arrowroot starch. Stir to combine, then add in the cooked butternut squash. If desired, 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. Season to taste with sea salt and pepper.