4 Meat Chili with Butternut Squash

I never was a fan of chili, until I started trying to live a Paleo lifestyle. At that point, in my ongoing search for the perfect Paleo recipes that would be absolutely delicious and satisfying, I came across a chili recipe that looked like it had potential. I tweak, and keep changing it up.

Chili can be made in so many ways. I like to change-up the meats I’m using, and am experimenting with other add-ins as well, as you’ll see here. I use as many organic ingredients as I can, but budgeting is necessary.

(You may also like the one here.)


2 (3-qt) crock pots

2 Tablespoons organic coconut oil (If you need to brown meat before adding to the crock.)

4 pounds of assorted meats, 1 pound each (I buy what is most affordable.)

3 cans organic diced tomato

2 cans organic tomato paste

1 cup diced butternut squash, sweet potato, or organic pumpkin puree

3 Tablespoons chili powder

3 Tablespoons cumin

2 teaspoons oregano

2 teaspoons parsley

2 teaspoons allspice

2 teaspoons salt

1 cup of organic beef/vegetable broth

  1. Brown the meat (if necessary) in about a tablespoon or two of coconut oil. Drain, and split between two 3-qt crock pots.
  2. Chop the any other meats and split between the crocks.
  3. Pour the diced tomato (including liquid) and squash over the meats.
  4. Add a can of tomato paste to each.
  5. Add the oregano, parsley, and spices, splitting each equally between the two crocks.
  6. Pour half cup of beef broth over the contents of each crock, and cover.
  7. Heat on low 6 or 7 hours/high 4-5 hours. Turn the slow cooker off.


  • Buy ingredients when they are on sale; specially the meats and spices. If you can afford to stock up at that time, do so to be prepared for future meals.
  • Combine sales with coupons when possible, to save even more money.
  • Use produce for your own garden for even more savings, and better quality and taste.
  • Try using different combinations of meats.
  • Experiment with different types of vegetables.
  • Freeze the leftovers, and use them to create new recipes.

Serving Suggestions

  • Serve over spaghetti squash, with cucumber rounds and carrot sticks on the side.


13 thoughts on “4 Meat Chili with Butternut Squash

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