Triple B Chili  (Triple B stands for Buffalo, Bacon + Butternut Squash)

Paleo-friendly

Servings: 3-4

Prep Time: 10 Minutes

Cook Time: 45 Minutes

Ingredients:

• 1.5 Lb Butternut Squash, peeled, seeded, and cubed
• 6 Slices of Bacon
• 1 Lb Ground Bison (Or Beef)
• 1 Medium Red Onion, diced
• 3 Jalapeños, diced
• 2 Cloves garlic, chopped
• 14 Ounces Organic Tomatoes, diced
• 1/2 Cup Apple Cider Vinegar
• 1 Tsp Sea Salt
• 1 Tsp Oregano
• 1/2 Tsp Cumin
• 1/2 Tsp Cayenne
• 2 Tbsp Coconut Oil, melted

Process:

1. Preheat your oven to 400 Degrees Fahrenheit
2. Mix the Butternut Squash and coconut oil together in a small roasting pan and roast in the oven for 30 Minutes or until tender
3. Cook bacon in a large skillet over medium heat and cook until crispy, set aside to cool
4. Add the bison to the bacon grease in the pan and cook through
5. Stir in the onion, garlic, and jalapeños and cook until the onions are translucent
6. Add the salt, oregano, cumin, and cayenne and then cook while stirring for a minute
7. Crumble your bacon and add it as well as your tomatoes with the juice and apple cider vinegar
8. Bring to a simmer and let simmer until thickened, about 30 minutes
9. Once done, place your chili in a bowl and top with your roasted butternut squash
10. Sprinkle with some cinnamon or cocoa powder if desired
11. Enjoy

As promised, I said I was going to post the Butternut Squash soup recipe that I have been making for weeks now and storing in canning jars. I love this soup and have been making several different kinds from this recipe. I lived off this stuff when I was down and out with the zombie plague. This is the best soup ever and is definitely a classic comfort food! It’s perfect for the season! I hope you all enjoy this as much as I do!

This recipe is from the Eat Clean Cookbook. 

Ingredients

• 1/3 C + 1/2 tsp extra virgin olive oil, divided
• 2 large butternut squash
• 1 sweet onion, cut into large chunks
• 1 bulb garlic
• 2 C chicken stock
• 2 T fresh squeezed lime juice
• sea salt and fresh ground black pepper to taste
• ground nutmeg (optional)

Directions

1. Preheat oven to 350 degrees F. Prepare a large roasting pan by pouring the oil into it, letting it coat the bottom. Cut the squash in half and remove the seeds and string. Place squash in roasting pan, cut side down. Prick the skins with a sharp knife. Place onion around the squash. Using a sharp knife, cut the top of the garlic bulb off and drizzle with 1/2 tsp oil. Place in the pan with the other vegetables. Bake for 45-60 minutes until tender. Remove and let stand.

2. Scrape baked squash into a large stock pot. Add the roasted onion, leeks, and garlic cloves. Add chicken stock and lime juice and bring to a boil. Reduce heat and simmer for 15 minutes. Using a hand blender, puree the soup until it is evenly smooth. Ladle into soup bowls and add salt, pepper, and ginger to taste.

Number of Servings: 6

Note: You can add just about any other vegetables that you prefer into this. I have added bell pepper and leek. (carrots would be a great addition too) I have also substituted other squash into this. I have made Acorn Squash and Spagetti Squash soup all from this recipe. It’s definitely a fail-proof classic!