Paleo Chili with Butternut Squash

extra virgin olive oil
2 small or 1 medium butternut squash, peeled, seeded and shopped into small cubes
2-2.5 lbs of grass fed ground beef and/or bison
2 medium onions coarsely chopped and divided
2 garlic cloves finely chopped
1.5 T organic tomato paste
28 oz organic fire roasted diced tomatoes
2 T cumin
3T chili powder
2 T ancho chili powder
1 T chipotle chili powder
1 tsp Mexican oregano
fresh ground black pepper
1 tsp salt
2 cups water

Saute butternut squash over med-high heat in 1 T olive oil for about 5-6 minutes. Transfer squash to a cooking sheet drizzled with olive oil and roast in 400 degree oven for about 15 min. Set aside.

Brown beef in a large pot until almost cooked through. Add one of the onions, all the garlic and black pepper. Cook until onions are soft.

Add tomatoes, spices and water. Simmer with lid off for 1 hour.

Add second onion and continue to simmer 1 more hour.

Add squash and simmer 30min to 2 hours depending on how long you like to cook your chili and how thick or thin you want it.

Garnish with chopped scallions.