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Hearty Fall Chili


  • 1-2 lbs ground beef or turkey
  • 1 large onion
  • 2 cloves of garlic
  • 1 small butternut squash
  • 2 medium sweet potatoes
  • 6 oz can tomato paste
  • 1 TBS worchestire sauce
  • 1 (15oz) can of red kidney beans (drained & rinsed)
  • 4 cups beef or chicken stock
  • 1 cup quinoa
  • 1/2 TBS cumin
  • 1/2 TBS paprika
  • 1 TBS chili powder
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • 2 TBS coconut oil


  1. Chop up and sauté in coconut oil the butternut squash, sweet potato, and onion for about 5-7 minutes. Make sure you use a large pot! Add the minced garlic and cook for about 30 seconds. Then add the stock, worchestire sauce, and quinoa.
  2. Meanwhile, In a separate pan brown the beef with the spices and tomato paste. When the beef is no longer pink, add it to the pot with the veggies and stock.
  3. Let all this cook and simmer for at least 30 minutes. At this point you can add some more water to your liking. Turn off the heat and add the kidney beans. Serve immediately! So good!

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