Butternut Squash Zig Zag Chili Whole30 & Paleo

All of the ingredients for this simple, fun recipe are from Trader Joe’s! This chili comes together super quick and makes a lot of leftovers. It’s another variation on my “Everything but the Kitchen Sink Chili” recipe featured on my instagram! Basically I add whatever veggies I have that hold up well in a chili or stew that are about to go bad to the dish. So feel free to add ingredients you have that need to be used up!

Growing up we ate chili over rice. These days I eat it over cauliflower rice, over a baked sweet potato or by itself and love to top it with avocado slices. It's totally up to you! Get creative and customize to your liking! 

  • 1 can diced chili style tomatoes (@traderjoes fire roasted with green chili’s is perfect)
  • 1 can tomatoes sauce
  • 1lb ground turkey (ground beef or chicken work too)
  • 1 onion (diced)
  • 1 package of butternut squash zig zags
  • 1 Tbsp chili powder
  • 1 tsp salt
  • 1 tsp pepper
  • Cauliflower Rice (fresh or frozen)
  • Add (or don’t) chicken or veggie broth to get desired consistency

  1. Make sure all your veggies are prepped & diced.
  2. Sauté onions until they start to caramelize.
  3. Add and brown the ground turkey.
  4. Add canned tomatoes & sauce.
  5. Add spices and stir to combine.
  6. Add the rest of the veggies.
  7. Add broth if you like you chili thinner.
  8. Bring to a boil then simmer until the sweet potato is fork tender.
  9. Serve over cauliflower rice and top with cilantro, green onions, red onions, and sliced avocado!

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