Ingredients:

• 2 tablespoons extra virgin olive oil
• ½ cup celery - diced
• ½ cup red onions - chopped
• 2 cloves garlic - minced
• 1 pound grass-fed ground beef
• 2 teaspoons red pepper flakes
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• ½ teaspoon ground coriander
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• salt and pepper
• ½ cup red bell peppers - chopped
• 2½ cups butternut squash - diced
• 1 can diced tomatoes
• 1 cup any tomato sauce that doesn't contain sugar
• 1 cup chicken broth
• fresh cilantro - for garnishing

INSTRUCTIONS:

1. In a large Dutch Oven Pot, heat the olive oil over medium-high heat.
2. Add the celery and red onions, and sauté for 3 minutes. Then, add the garlic, and sauté for 30 seconds longer.
3. Add the ground beef and cook, breaking up the beef with a wooden spoon, until it's cooked through, about 5 minutes.
4. Add the red pepper flakes, cumin, paprika, coriander, onion powder, garlic powder, salt, and pepper to taste. Mix everything well.
5. Add the red bell peppers, butternut squash, diced tomatoes, tomato sauce, and chicken broth.
6. Stir, bring to a boil, cover with a lid, reduce heat and simmer for 45 min to an hour. Add more broth if needed for desired consistency.

Serve with fresh chopped cilantro on top.