INGREDIENTS

1 lb ground chicken

1 lb ground beef

2 jalapenos, finely diced

1 bell pepper, diced (I like yellow, orange, or red for this)

1 bunch green onions, chopped

2 (14 oz) cans petite diced tomatoes

1 1/2 c chicken broth

10 oz frozen diced butternut squash

1 1/2 tbsp chili powder

2 1/2 tsp cumin

2 1/2 tsp paprika

2 tsp oregano

1/2 tsp sea salt

1/2 tsp black pepper

INSTRUCTIONS

1.  In a large, deep skillet (14 inch or larger) brown meat on medium-high. You'll want to choose the largest in your arsenal, because the chili will all be done in one pan. Alternatively, a stock pot will also work.

2.  Once meat is browned, drain excess fat out of the pan.

3.  Lower heat to medium and add jalapenos, bell pepper, and green onions, sauteing with the meat for around 2 minutes. You don't want the meat to burn, but you do want the peppers and onions to get a little direct heat on them.

4.  Add the chili powder, cumin, paprika, oregano, salt, and pepper before adding the diced tomatoes, chicken broth, and butternut squash. Stir to combine.

5.  Allow the chili to come to a simmer for 10-12 minutes so that the butternut squash can soften and everything becomes aromatic.

6.  Taste for salt and adjust if needed.

Source:  http://www.whipandwander.com/2017/09/26/paleo-chili-with-butternut-squash/