Lamb, Butternut Squash and Beer StewMy rock stars constantly ask me if they can drink beer during my one-month RxStar Remedy Detox. While I draw the line at adding an ice cold brew (or wine or spirits for that matter) to your breakfast shakes, I’ll bend the rules at adding ale to chili. The alcohol cooks off, leaving your stew with an amazing flavor plus protein, flavonoids, antioxidants, and B vitamins.

This recipe is Middle Eastern-inspired and calls for lean organic lamb, which is a much cleaner, healthier meat than beef or pork, plus antioxidant-rich tomatoes, beans, and spices. I’ve included a pretty impressive arsenal of garnishes at the end so you won’t miss the traditional sour cream, cheddar cheese, or Frito corn chips toppings. Sorry, those are banned from healthy chili bowls.


3 tablespoons coconut or olive oil

2 pounds lean organic lamb, boneless and cubed (can also use chicken or turkey)

2 tablespoons freshly ground cumin

2 tablespoons smoked paprika

1 tablespoon ground cinnamon

1 tablespoon ground turmeric

1 red onion, rough chopped

5 garlic cloves, chopped

1 tablespoon minced ginger

2 jalapeño peppers, seeded and halved

2 15-ounce cans chickpeas or cannellini beans

1 32-ounce can crushed tomatoes

3 cups cubed squash, roasted or steamed

1 12-ounce bottle dark beer

4 tablespoons red wine vinegar

Sea salt to taste

Optional garnishes: cilantro, plain organic yogurt, preserved lemons, lime, chives, harissa, cayenne, chili flakes, or hot sauce


  1. In a large pot, heat the oil. Sear the lamb on both sides, then set aside.
  2. To the same large pot, add the cumin, smoked paprika, cinnamon, and turmeric. Cook about 1 minute, until fragrant.
  3. Add the red onion, garlic, and ginger. Cook until onion is soft, about 5 minutes.
  4. Add the jalapeño, beans, tomatoes, squash, beer, and lamb. Season with the sea salt to taste. Bring the chili to a simmer and cook 30 minutes over medium-low heat.
  5. Garnish with the cilantro and a dollop of yogurt.