This No Bean Whole30 Butternut Squash Chili is a perfect recipe to indulge yourself with this fall. It’s thick, rich, and hearty.
You can see by the number of Whole30 and low-carb chili recipes I’ve posted lately that I eat bowls of chili a lot during the cold weather. Yes, I do! And I love them because there’s nothing more comforting than a hot bowl of chili or soup. I mean recipes like Whole30 Pumpkin Chili or Whole30 Sweet Potato Chili that are just hot, comforting, and packed with flavors that make you smile even when the day is dark and chilly.
How often do you cook with butternut squash? I feel like I cook with it every day in the fall/winter! I love making my Roasted Butternut Squash Cauliflower Salad, Ground Beef Butternut Squash Kale Soup, Ground Beef Butternut Squash Bowls, and Rice with Roasted Butternut Squash and Dried Cranberries for dinner and Roasted Butternut Squash Mash, especially often for holiday dinners. These recipes are just so comforting and are perfect on a chilly day!
6 reasons why you’ll love this chili:
- This recipe is super flavorful with lots of spices, such as red pepper flakes, ground cumin, paprika, ground coriander, onion powder, garlic powder, and black pepper.
- It’s meaty and rich.
- This chili is low-carb and can have fewer carbs if you reduce the amount of butternut squash and tomatoes.
- Because there are no beans, it’s paleo and whole30, too. Although, if you don’t mind beans, add 2 cups of cooked beans to this recipe. Just don’t forget to add 1 more cup of chicken broth. Otherwise, the chili will be very thick.
- This is a perfect meal to sneak in some veggies for the kids. There are lots of veggies in this recipe, like onions, celery, bell peppers, tomatoes, and of course, butternut squash.
- This recipe will make a decent-sized batch of chili. So, you will probably have leftovers for lunch during the week. It tastes even better the next day!
After all these reasons, 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 toppings like avocado and jalapeno.
More Butternut Squash Recipes to Make:
- Chicken Stroganoff with Butternut Squash Mash
- Roasted Butternut Squash Mash
- 20-minutes Butternut Squash Soup
- Ground Beef Butternut Squash Kale Soup
- Roasted Butternut Squash Cauliflower Salad
- Italian Sausage Stuffed Butternut Squash
No Bean Whole30 Butternut Squash Chili
Video
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
- 2 cups diced tomato with juice, if you are using diced tomatoes from a can
- 1 cup any tomato sauce that doesn’t contain sugar
- 1 cup chicken broth more if you don’t like thick chili
- fresh cilantro for garnishing
Instructions
- In a large Dutch Oven Pot, heat the olive oil over medium-high heat.
- Add the celery and red onions, and sauté for 3 minutes. Then, add the garlic, and sauté for 30 seconds longer.
- Add the ground beef and cook, breaking up the beef with a wooden spoon, until it’s cooked through, about 5 minutes.
- Add the red pepper flakes, cumin, paprika, coriander, onion powder, garlic powder, salt, and pepper to taste. Mix everything well.
- Add the red bell peppers, 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 chili for 30-40 minutes.
- Serve with fresh chopped cilantro on top.
Notes
- If you have trouble cutting the butternut squash, you can microwave it for a few minutes to help soften it.
- Try to cut the butternut squash as uniformly as possible, so they cook evenly.
- You can buy pre-cut butternut squash to speed up the prep time.
- To store: Store leftover butternut squash chili in an airtight container in the fridge for up to 5 days.
- To reheat: Reheat the chili in the microwave or on the stovetop until hot. Since it’s thick, you’ll need to stir it throughout.
- To freeze: Freeze the chili for up to 3 months. Make sure you leave space when freezing as liquid expands as it freezes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hello! Thank you for this! Is ground turkey ok to use? Also, with Instant Pot, do I pressure cook or use the stew setting? Quick release or natural? I will definitely make it as written but want to also know for Instant Pot since I just got one :)Thank you so much!
Yes it is 😉 You do pressure cook and quick release. Hope you like it!
It’s way past time for me to tell you that this recipe is my all time most made thing. I meal prep with it almost weekly, and I don’t seem to be tiring of this. Really quite good!
That’s awesome! I’m SO happy to read this. Thanks a lot for taking the time to write this feedback 😉
I made this today & it is delicious! My only regret was that I didn’t drain the fat after cooking the ground beef, therefore it’s a bit greasy. Thank you for sharing this recipe.
If you don’t use 90% lean ground beef and/or not drain the fat after cooking the ground beef, it will be a bit grease!
I cannot thank you enough for this recipe Olivia! It is an absolute favorite in our household and among so many friends! Thank you for sharing!
That’s amazing. I feel so happy to read this. This is really a delicious recipe and my family loves it too. Thanks for stopping by and for leaving your nice feedback.
What’s the best way to do this in a crockpot?
This recipe sounds great (as all your recipes do) but I don’t eat meat. Have you ever made it with chicken or turkey breast (or ground chicken or turkey)?
yes this recipe works great with ground turkey!
BASICALLY, I ALWAYS CHANGE A RECIPIE TO MY THOUGHTS, BUT THIS TIME, NOOOO I DID IT EXACTLY AS YOU SHOW IT… LOVE IT. PERFECT. WILL PRINT FOR MY COOKBOOK. THANK YOU. ALSO YES FIRST TIME TO SEE YOUR RECIPIES, SOO I WILL KEEP A LOOKING.
That’s awesome, Jude! So happy you liked this recipe and thanks for visiting my site. Hope you like other recipes too 😉
Oops, I just noticed i spelled Recipe wrong,,,, ahhh silly me. sorry.
This has quickly become a family and extended family favourite
Happy to hear that 😉
Really good as is. I added a couple tbsp of coconut sugar tho. I also used fire roasted tomatoes.
So happy you liked it! 😃 Adding coconut sugar sounds like a delicious twist, and I bet the fire-roasted tomatoes added a nice smoky flavor. Thanks for sharing your tweaks.