(1 1/4 /Cups)
1/2 protein & 1/2 carb serving
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!