(1 1/4 /Cups)

150 Calories

14g Carbs

3g Fat

17g Protein

7g Sugar

1/2 protein & 1/2 carb serving


Serves 6


1/2 medium sweet onion

3/4 cup diced butternut squash, slightly cooked

1 lbs. 96% lean ground beef

6 oz. jar of tomato paste

1 small red bell pepper

2 tsp chili powder

1 tsp cumin

2 tsp minced garlic

1 1/2 cups diced tomatoes, no salt added, do not drain

1 1/2 cups low sodium chicken broth

1 1/2 cups regular chicken broth


  • Dice all vegetables. In a medium size pot on medium high heat, cook onion, garlic and red pepper until onion is translucent.

  • When onion is cooked well through, add beef and cook until no longer pink.

  • Once beef is close to done, add chili powder and cumin and mix thoroughly into meat mixture.

  • Next, add the tomato paste, butternut squash and diced tomatoes. Mix.

  • Finally add broth and stir chili. If you want a thicker chili, do not add as much broth.

  • Set oven to low and simmer for about 30 minutes.

  • Pick toppings or add ins of choice and enjoy!