Ingredients
Scale
1 lb grass-fed ground beef
1 tbsp avocado oil
1 onion, diced
1 clove garlic, minced
1 bell pepper, diced
3 cups peeled and diced butternut squash
1 can organic diced tomatoes
1 tbsp chili powder
2 tsp cocoa powder
2 tsp cumin
1 tsp oregano
1/2 tsp cinnamon
1/2 tsp paprika
1/2 tsp coriander
1/2 tsp sea salt (more as needed)
1 cup beef broth or water
green onions and cilantro, to top
Instructions
Stovetop:
- Brown beef in a large saute pan until no longer pink.
- In a large soup pot, heat avocado oil to medium high heat. Add onion and bell pepper and cook until translucent. Stir in garlic.
- Add browned beef to pot along with butternut squash, diced tomatoes, cocoa powder and all spices. Stir to combine.
- Bring to a simmer, and cook, covered, on medium low heat for 1-2 hours (if not more). Test butternut squash to ensure doneness. Add beef stock or water as needed to reach desired consistency. Taste for seasoning and serve.
Slow Cooker:
- Add all ingredients to slow cooker and cook for 7-9 hours on low.
- Taste for seasoning and serve.