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Beef, Black Bean, & Squash Chili

Active Time: 30 minutes / Cook Time: 1 hr. 15 minutes / Total Time: 1 ½-2 hours

Makes 4 servings

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  • 1 tablespoon coconut oil or ghee
  • ½ lb. beef stew meat, cut into bite-sized pieces
  • 1 teaspoon fine sea salt, divided
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • ½ a small butternut squash, peeled, seeded, and cut into 1” cubes (use squash from Day 3)
  • 1 tablespoon chili powder
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 2 cans black beans, rinsed and drained, ½ cup reserved for breakfast on day 7
  • 1 can fire-roasted diced tomatoes, preferably no salt added
  • 4 cups chicken broth, plus water as needed
  • 5 oz. baby spinach (4-5 large handfuls)


  1. Heat coconut oil in a large saucepan or Dutch oven over medium heat. Sprinkle beef with ¼ teaspoon salt and add to the pan in a single layer; do not crowd the pan and do in batches if necessary. Brown the beef on all sides, about 1-2 minutes per side. Transfer to a bowl and set aside.
  2. Add the onion to the pan and cook, stirring occasionally, until softened, about 5-6 minutes.
  3. Add garlic and cook, stirring, for 2 minutes.
  4. Add squash, chili powder, cumin, coriander, and remaining salt and cook, stirring occasionally, for 5 minutes.
  5. Add black beans, tomatoes, beef and broth. Bring to a boil, lower the heat to a simmer, partially cover, and cook for 15-20 minutes until squash is tender and beef is cooked thru, or until the beef is tender, stirring occasionally. Check the liquid level occasionally and add water as needed to keep a stew consistency.
  6. Stir in the spinach and cook 5 minutes.
  7. Serve 2 cups stew per person, and package remaining stew in airtight containers for lunches tomorrow. Refrigerate until needed.