Fall is the perfect time to break out a pot of chili. But if you’re trying to cut down on carbs, you might want to try this version that replaces beans with sweet potatoes and butternut squash, making it thick, creamy and Whole30 and Paleo-friendly!
- 2 Tbsp. olive oil
- ½ cup celery, diced
- ½ cup red onion, chopped
- 2 garlic cloves, minced
- 1 lb. grass-fed ground turkey or ground beef
- 2 tsp. red pepper flakes
- 2 tsp. ground cumin
- 2 tsp. paprika
- 1/2 tsp ground coriander
- Salt and pepper
- ½ cup red bell pepper, chopped
- 2 ½ cups mushrooms, diced
- 2 ½ cups sweet potato, diced
- 2 ½ cups butternut squash, diced
- 3 cups diced tomato with juice (if you are using diced tomato from a can)
- 1 cup tomato sauce (any tomato sauce that doesn’t contain sugar)
- 1 cup chicken broth
- Fresh cilantro, jalapeño and avocado for garnishing
- In a large Dutch oven pot, heat olive oil over medium-high heat.
- Add celery, red onion and sauté for 3 minutes. Then, add garlic and sauté for 30 seconds longer.
- Add ground turkey and cook, breaking up the turkey with a wooden spoon, until the turkey is cooked through, about 5 minutes.
- Add red pepper flakes, cumin, paprika, coriander, salt, and pepper to taste. Mix everything well.
- Add red bell pepper, mushroom, sweet potato, butternut squash, diced tomatoes, tomato sauce and chicken broth.
- Stir mixture, cover with a lid and bring to a simmer. Cook the chilli for 30 minutes.
- Serve with fresh chopped cilantro, jalapeño and avocado on top.