Butternut-Sweet Potato Chili

This recipe has been a fall go-to in our house for the last several years. It makes a large quantity, perfect for eating throughout the week or freezing for later! It can also easily be turned into a vegetarian recipe, just replace the broth with vegetable broth and replace meat with either beyond meat or extra beans! Enjoy 🙂


  • 3 Tablespoons lard or coconut oil
  • 1 lb grass-fed ground beef (2 if omitting beans)
  • 2 large onions diced
  • 1 medium butternut squash peeled and diced
  • 2 medium sweet potatoes diced
  • 3 cups prepared beans or 2 cans, (or replace with an additional pound of grass-fed beef)
  • 6 oz can tomato paste
  • 32 oz can diced tomatoes
  • 4 cups beef bone broth (chicken would also work)
  • 1/3 cup chili powder
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon cayenne
  • salt to taste


  1. In a large Dutch oven or large pot over medium-high heat brown the ground beef in 3 Tablespoons of lard or coconut oil. Halfway through cooking the beef add the diced onions and fry together until onions are translucent. Add the squash, sweet potatoes, beans, tomato paste, diced tomatoes, broth, chili powder, cumin seeds, and cayenne. Season generously with salt and bring to a boil.
  2. Reduce heat to a simmer and cook, uncovered, for 45-60 minutes, longer if you have the time. If the chili is getting a little on the dry side you can add more water to the pot while it cooks.
  3. Serve with avocado or sour cream and cheese.

Recipe provided by https://blog.plantoeat.com/blog/2015/01/butternut-sweet-potato-chili-with-paleo-option/