Wednesday, October 21, 2015

Three Squash Beef Chili (AIP, Paleo, Whole 30)

What says comfort during the fall season then a delicious squash soup or a big bowl of chili? Well, I figured why not combine them to make a squash soup chili of sorts. It combines three of my favorite squash: butternut, acorn, and pumpkin. Hope you enjoy this chili as much as I do.

Three Squash Beef Chili


  • 1 butternut squash - peeled, seeded, and diced into ½ inch cubes
  • 2 acorn squash, - peeled, seeded, and diced into ½ inch cubes
  • 1 tablespoon extra virgin olive oil
  • 1 lb ground beef
  • 1 onion, thinly diced
  • 1 cup pure pumpkin puree
  • 1 cinnamon stick
  • 4 whole cloves
  • ½ tablespoon garlic powder
  • 1 tablespoon thyme
  • ½ tablespoon ground savory
  • ½ tablespoon ground sage
  • ½ tablespoon ground ginger
  • 1 teaspoon ground turmeric
  • 2 cups bone broth


  1. Fill a steamer pot about 1/4 full of water, and add in/on steam basket. Add approximately 1 ½ cups of diced butternut squash and 1 cup of diced acorn squash to steamer basket. You want to steam about a third of the diced squash. Turn burn on high, cover, and steam for about 15 mins, or until squash is soft.
  2. While squash is steaming, in large, deep pot over medium high heat  extra virgin olive oil. When oil is hot, add ground beef to the pot and cook until browned. 
  3. Add onions to pot and cook until to just translucent. Turn off burner and set pot aside.
  4. By now, the squash should be steamed. Add the cooked squash to a food processor, and blend.
  5. Add squash mix to pot with meat and onions. Add the remaining ingredients from the pumpkin puree to bone broth to the pot. Lastly, add in the remaining raw cut squash to pot.
  6. Stir ingredients to fully combine.
  7. Return to burner, and set heat to high. Stir frequently and bring to a boil.
  8. Once boiling, turn heat down to simmer (about a medium, medium low, depending on your stove), and allow to cook uncovered for 1 hour. Stir occasionally.
  9. When it is done, remove cinnamon stick, and enjoy!

Recipe note: if you are able to get a hold of a cooking pumpkin, like a sugar pumpkin, you could leave out the pumpkin puree. Instead, peel, seed, and dice the pumpkin and steam and puree a third of it with the acorn and butternut squash. Then add in the raw to the pot with the other squash.


  1. I don't recommend pureeing the squash while hot. doing such things has led to thorough kitchen scrubbing in my house in past. Let it cool for a bit first.

    1. Oh no, yes be careful! I have been there too.

    2. Oh no, yes be careful! I have been there too.