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Roasted Butternut Squash Chili
with cauliflower rice

Active: 25 min Total: 40 min
Cauliflower 'rice' is a staple of the paleo diet. It seemed weird to me at first, but every so often, it's a fun alternative to rice. Again, if you don't think it's for you, just make a pot of rice (1/4 cup / serving). Otherwise, give it a try - you just might like it. Plus when you smother it in this chili, you won't even notice that you're eating a vegetable-based rice.
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Proteins
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Ingredients

Metric
Servings:
4
Butternut Squash Chili:
  • Butternut squash - 1 1/2 lbs , peeled & chopped into 1/2" cubes
  • Bacon - 6 slices , chopped
  • Garlic - 4 cloves , minced
  • Red onion - 1 , diced
  • Green onions - 3 stalks , chopped
  • Olive oil - 2 Tbsp
  • Lean ground beef (or other ground meat) - 1 lb ((Use grassfed beef if possible))
  • Diced tomatoes (14 oz / 397 g can) - 1 can , drained
  • Cumin - 1 1/2 tsp
  • Paprika - 1 1/2 tsp
  • Chili powder or cayenne - to taste ((Add more for more heat))
  • Apple cider vinegar - 2 1/2 Tbsp
Cauliflower Rice:
  • Cauliflower - 1 head ((Florets chopped))
  • Butter, grassfed - 1 1/2 Tbsp

Nutrition Facts

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Prep

  1. Cauliflower - Chop off florets. Pulse in a food processor until it reaches a rice-like consistency. (Can be done up to 4 days ahead)
  2. Butternut squash / Bacon / Garlic / Red onion / Green onions - Prep as directed. Keep white and green parts of green onions separate. (Can be done up to 3 days before)
  3. Butternut squash - Toss with olive oil. Salt and pepper generously and roast for 20 to 30 minutes in a 400F (204C) degree oven. (Can be done up to 4 days ahead)
  4. Ground beef - Season with salt and pepper. (Can be done up to 1 day ahead)
  5. Tomatoes - Drain.

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Make

  1. Heat a Dutch oven over medium-high heat. Add in bacon pieces and saute until bacon's browned on the edges. Add in onions, garlic, and white parts of green onion and saute until softened, ~3 minutes. Next add in beef, breaking up into smaller pieces with a wooden spoon. Season to taste with salt and pepper.
  2. Add in cumin, paprika, chili powder, apple cider vinegar, and tomatoes. Stir to mix. Bring to a boil and then simmer for 10 to 12 minutes, letting flavors build and absorb.
  3. Place cauliflower into a microwave-safe bowl. Microwave for 5 minutes, stirring midway through. Mix in butter and season to taste with salt and pepper.
  4. Serve chili topped with butternut squash and chopped green onions. Spoon over your cauliflower rice.

Nutrition Facts

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