Note: I use either a food processor or blender to pulse my veggies (in batches) into a nice dice.
Heat the coconut oil in a large pot or dutch oven.
When the oil is hot add in the chopped onion and jalapeno, saute until onion is translucent.
Add in the diced squash and sweet potato, Cook until somewhat softened about 5 minutes.
Add the beef and garlic and break up the meat. Cook until the meat is thoroughly browned.
Add in the tomatoes, tomato paste, beef stock and all of the spices.
Bring to a boil then reduce heat to a simmer. Simmer on low for 15-20 min for the flavors to meld together.
At this point you can serve immediately with the above optional toppings if desired, or if you were planning ahead you can place the chili in a crockpot and keep it warm on a low heat setting until its dinner time.
*If it sets out long you may want to add more broth or water
This is a very hearty chili, the calories are a bit higher so it is more suitable for phase 2 and 3. The nutrition facts are just for the chili, if you add toppings be sure to track those also!
2 tbsp coconut oil
1 yellow onion (diced)
1 small jalapeno seeded and diced (keep some seeds in only if you don't mind the heat)