POP Nutrition | Butternut Three Bean Chili (GF)

I think there is no need to introduce a chilli. Everyone loves it and no matter what nutrition program you are on (Paleo, Gluten Free, and etc.) everyone finds a way to make their version. Yes, it is that great. So here is my variation on a popular dish and it has butternut squash. Why? You ask. Well I had it for a while and thought, why not 🙂


  • 1 medium onion, chopped
  • 1 tsp. coconut oil
  • 1 tsp. smoked paprika
  • 3 bay leaves
  • 2/3 cups dried green and red peppers
  • 1 tsp. crushed garlic
  • 5 cups low-sodium chicken broth
  • 10 small tomatoes, chopped
  • 3 cups beans
  • 1 large butternut squash, cubed
  • 1 cup cilantro, chopped
  • 2 lb. meat, cubed

Cooking Steps:

  1. Place beans in a  bowl and add enough cold water to cover them by 3-4 inches, cover with a towel and soak overnight or for 4 hours if short on time. When ready, rinse twice with cold water.
  2. Set a Cast-Iron Dutch Oven on low heat, add coconut oil, onion, garlic, lemon juice, dried peppers and all the spices. Simmer on low and stir occasionally for 5 min. Add broth and bring to boil.
  3. Fold in tomatoes, soaked and drained beans, squash, meat, cilantro, and stir well. Cover the pot and raise the heat to HI to bring stew to a boil, about 5 min.
  4. Lower the heat and cook on low for 3 hours.
  5. Enjoy!

Svetlana “Free2BFit360”

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