Butternut Squash Chili

Butternut Squash Chili (courtesy of Dr. Jamey with Chiropractic First)


Ingredients:

1 lb grassfed ground beef (can be found through Robinette Farms, Open Harvest, etc.)
1 medium red onion, diced
1 T Red Palm Oil (Palm Oil is a reddish coconut oil. Higher in saturated fats, but loaded with anti-oxidants and protects the immune system - there can be a bit of controversy over Palm Oil, so do your research and do what makes sense TO YOU) If you don't have Palm Oil - go for Olive Oil.
2 Green Bell Peppers, Diced
2.5 C Butternut Squash Puree (soup works well, too) (soup can be found in the Health Market at Hy-Vee)
1 14.5 Oz Can Organic Tomato Puree or Diced Tomatoes
1 C Frozen Organic Corn
1 C Organic Black Beans
1 C Organic Kidney Beans
2 T Pumpkin Pie Spice (Blend of Cinnamon, Ginger, Cloves, All Spice, Nutmeg)
2 T Chili Powder (I use 1 T Ancho and 1 T Chipotle)
1 T Sweet Paprika
1 T Garlic
1 t corriander
1 t Smoked Paprika
1/2 t black pepper
Pink Himalayan Sea Salt or Celtic Salt to taste (fun note about sea salt: it sould not be white! Look for a sea salt that is dirty (like the pink himalayan) because that means it has minerals alongside the salt. So, not only do you get some sodium, but you're getting minerals that are good for your body as well!)

Directions:
1. Saute onion in red palm oil on medium heat for five minutes, add beef and brown.
2. Add all the spices except the pumpkin pie spice to onion/beef mixture and cook for two more minutes.
3. Add the tomatoes and butternut squash. Bring to a boil then reduce to a simmer. Stir in the pumpkin pie spice. Simmer two hours, stirring every 15 minutes.
4. Stir in the corn and beans. Salt to taste. Simmer half hour more.
5. Enjoy.