Paleo Beef Butternut Chili

Winter is officially here! Brrrrrrr. It’s time for Chili!




1-2 pounds lean ground beef

8 strips of cut up bacon

1 small butternut squash, diced

1 can diced tomatoes

1 can crushed tomatoes

1 cup home made bone broth (I used chicken because that’s what I had)

1 small sweet onion, diced

3 cloves minced garlic

2 large carrots, diced

2 celery stalks, diced

1 red pepper, diced

1 green pepper, diced

1 tsp cayenne pepper

2 tbsp chili powder

1 tbsp cumin

1 tbsp paprika

Sea salt



Set slow cooker to low.

Cook the 8 slices of bacon in a frying pan, add onion and garlic and cook until onions are soft. Then add ground beef, sprinkle with salt and pepper and 1 tbsp chili powder and cook until browned.

Drain fat from beef, add beef, bacon and onion to slow cooker. Add diced butternut squash, carrots, celery, peppers and add all spices on top, along with more salt and pepper. Add diced tomatoes and crushed tomatoes on top and bone broth. Stir until well combined. Cook on low for 6-8 hours. Add slices of avocado on top when ready to serve.

If you want a shorter cook time you can roast the butternut squash, carrots and celery in the oven at 350 degrees for 30 minutes before adding it to the slow cooker.

I just had two huge bowls and I’m so full!