No Bean Whole30 Butternut Squash Chili
This No Bean Whole30 Butternut Squash Chili is a perfect recipe to indulge yourself with this fall. It’s thick, rich, and hearty and also low-carb, paleo, and gluten-free.
You can see by the amount 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 for me 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 flavours 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 flavourful 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 probably will 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
See below for how to make No Bean Whole30 Butternut Squash Chili:
No Bean Whole30 Butternut Squash Chili
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.
Video
If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!
If you like this No bean Whole30 Butternut Squash Chili recipe, please share it with your friends and family. Do you want to taste more? Subscribe to my newsletter, and follow Primavera Kitchen on Twitter, Pinterest, Instagram, and Facebook for all delicious recipe updates. As always, I really appreciate you stopping by.
Hi! This looks divine! You don’t mention any pre-cooking of the butternut squash. Since I don’t want to dice raw squash, do you have any recommendations for how much to pre-cook it? I will probably just cook it half way, maybe even in my instant pot, and then go for it, but I thought I’d ask a PRO. 🙂 I am older but new to inventive cooking since I changed my lifestyle with whole30. Thanks for being out here posting great recipes!
You’re very welcome. It’s a pleasure to help 😉
Cook it in an Instant Pot is what I would do if I didn’t want to dice it raw 😉
Que prato delicioso
Um dos meus favoritos agora no frio 😉
I just made this and it’s delicious. I wouldn’t have thought to put the squash and sweet potatoes in a chili recipe but they balance out the flavor nicely. The only adjustment I made was to use a large can of San Marzano tomatoes instead of sauce. I will make this again to pack for lunches all week.
That’s awesome Happy you enjoyed this recipe 😉
Made exactly as written and it is divine!!! Will definitely make again.
Awesome!!!!
I’ve made this twice now, once with store bought pre diced squash and once with frozen butternut squash. It was better with the fresh, but delicious either way. It will become a regular in my winter cooking rotation, and I keep telling friends about it.
I’m so glad you loved it! Thanks so much for taking the time to share this review. 🙂
I never take time to leave comments on recipes… but this chili was soooo good!! Definitely will be on my weekly rotation!
Thank you so much!! Love your comment 😉
This recipe looks DELICIOUS! Can I use a crockpot to make this recipe?
Yes you can.
How would you recommend to cook it in the crockpot? How long? What temperature?
Looking forward to trying this!
Cook in high temperature for about 4 hours.
If I make this in a crock pot, would I need to cook the butternut squash prior to putting it in the crock pot?
No you don’t need to cook the butternut squash prior to putting it in the crock pot. Just cook on high for 4-5 hours.
Delicious!
Thank you!
I’m prepping to cook this recipe now and wanted to know if I can use beef broth instead of chicken broth.Thank you in advance for your advice and the recipe. Be blessed.
Yes you can 😉
Hi, if I cook this in the instant pot how long should I cook it for? Thank you!
No more than 7 minutes.
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!