This No Bean Whole30 Butternut Squash Chili is a perfect recipe to indulge yourself this fall. It’s thick, rich and hearty. It’s also low-carb, paleo and gluten-free.
You can see by the amount of Whole30 and low-carb chili recipes I’ve been posting lately that I eat bowls of chilli a lot during cold season. Yes, I do and I love them because for me there’s nothing more comforting than a hot bowl of chilli or soup. I mean this Whole30 Pumpkin Chili or this Whole30 Sweet Potato Chili recipes are just hot, comforting, and packed with flavor that make you smile even when the day it’s dark and chilly.
So, this delicious No Bean Whole30 Butternut Squash Chili goes hand in hand with cold weather and perfect to warm you up.
6 Reasons why you’ll love this No Bean Whole30 Butternut Squash Chili:
- It’s super flavorful with lots of spices such as red pepper flakes, ground cumin, paprika, ground coriander, onion powder, garlic powderand black pepper.
- It’s It’s meaty. It’s rich.
- It’s low-carb and it can have less carbs if you reduce even more the amount of butternut squash and tomatoes.
- It’s paleo and whole30 too because there are no beans. Although if you don’t mind the beans you can add 2 cups of cooked beans in this recipe. Just don’t forget to add 1 more cup of chicken broth. Otherwise the chilli will be very thick.
- Perfect meal to sneak some veggies for the kids. There are lots of veggies in this recipe such as onions, celery, bell pepper, tomatoes and of course butternut squash.
- It’s great as leftovers. This No Bean Whole30 Butternut Squash Chilirecipe will make a decent sized batch of chilli. You probably will have leftovers for lunch during the week. It tastes even better on the next day.
After all these reasons, I think I convinced you to make this No Bean Whole30 Butternut Squash Chili, right? Please, try it and top it with a bit of minced cilantro and other topping too if you prefer such as avocado and jalapeno.
No Bean Whole30 Butternut Squash Chili
- 2 tbsp olive oil
- ½ cup celery diced
- ½ cup red onion chopped
- 2 garlic cloves minced
- 1 lb grass-fed ground beef
- 2 tsp red pepper flakes
- 2 tsp ground cumin
- 2 tsp paprika
- 1/2 tsp ground coriander
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt and pepper
- ½ cup red bell pepper chopped
- 2 ½ cups butternut squash diced
- 2 cups diced tomato with juice if you are using diced tomato from a can
- 1 cup tomato sauce any tomato sauce that doesn't contain sugar
- 1 cup chicken broth more if you don’t like thick chilli
- Fresh cilantro for garnishing
- In a large Dutch Oven Pot, heat olive oil over medium-high heat.
- Add celery, red onion and sauté for 3 minutes. Then, add garlic and sauté for 30 seconds longer.
- Add ground beef and cook, breaking up the beef with a wooden spoon, until it’s cooked through, about 5 minutes.
- Add red pepper flakes, cumin, paprika, coriander, onion powder, garlic powder, salt, and pepper to taste. Mix everything well.
- Add red bell pepper, butternut squash, diced tomatoes, tomato sauce and chicken broth.
- Stir, bring to a boil, cover with a lid and bring to a simmer. Cook the chilli for 30-40 minutes.
- Serve with fresh chopped cilantro on top.
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