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Spinach, Butternut Squash Chicken + Beef Chili


Yields 4 servings 


1/2 lb organic grass-fed ground beef, 84%-90% lean 

2 organic or humainly raised chicken breast - de-boned and no skin, cut into cubes

1 cup frozen spinach - add frozen

1 cup diced butternut squash

1 yellow onion - small dice 

1 organic green bell pepper- small dice

1 organic red bell pepper

1 large garlic clove- minced 

1 carrot- peeled and diced 

1 (15 oz can) Pinto beans - no salt, rinsed and drained

1 (15 oz) can Kidney beans - no salt, rinsed and drained

1/2 cup tomato puree (I prefer the brand Pomi)

1/2 cup diced tomato (Pomi) 

1/2 cup beef broth

1 tablespoon chili powder

1 tablespoon ground cumin 

1 teaspoon dried oregano

1/2 teaspoon cayenne pepper (optional) 

3 TBLS Olive oil 





Heat olive oil over medium heat in a medium dutch oven or pot. 

Add onions with salt and allow to sweat for 1 minute. Then add bell peppers and carrot.

Season with some cumin, oregano, and chili powder. Cook for 2 minutes. 

Add spinach, butternut squash and tomato puree and diced tomato. 

Season again with salt and pepper. Bring to a simmer. 

Add the seasoned ground beef and chicken (seasoned with salt and pepper), and beans.

Cook for a few minutes. Add the minced garlic and1/4 cup beef broth. 

Bring to a boil. Make sure to stir and scrape the bottom so the chili doesn't stick. 

Lower heat and cover for 20 minutes. Check on it every few minutes so that it isn't sticking. 

Bring the heat back up, remove top and boil for 5 minutes. Add the remaining beef broth. 

Lower temperature, cover and cook for another 10 minutes. 

You can serve it at this point, but it is best to let it sit, heat off and covered for 1-4 hours. 

This will help it to thicken and allow the flavors to blend and become more rich. 

Serve and enjoy! 

*** The chicken and beef can be swapped out for ground turkey.*** 


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