My chili has tons of veggies and it is made with lean ground beef so it is super nutritious and low fat! I made it right on the stove top, but you could even throw it all into the Crock-pot and let it cook while you are at work! Who wouldn’t love to come home to a cooked dinner!

PALEO LEAN BEEF CHILI W/ BUTTERNUT SQUASH

INGREDIENTS

1 tbsp olive oil

1lb lean ground beef (I used trader Joes 94%)

1 1/2 cups frozen butternut squash chunks

1 onion

1 red pepper chopped

1 can diced tomatoes

1 cup frozen chopped kale

1 tbsp chili powder

1 bay leave

1 tsp paprika

1/2 tsp cumin

½ tsp oregano

¼ tsp crushed red peper (optional)

¼ tsp sea salt

DIRECTIONS

Turn stove on to medium heat. In a large pan saute peppers & onions with olive oil.

Add in the ground beef and cook about 10 minutes making sure to break up the beef.

Add in the diced tomatoes, kale, and seasonings. Mix well and continue to cook another 5 minutes. Add in butternut squash and mix again. Turn heat to low and cook another 5 minutes.

Serve hot with brown rice or baked tortilla chips!

Toppings Avocados, jalapeno, light sour cream, olives, reduced fat cheese

***Check out my Fall Turkey Chili recipe if you don’t like ground beef***