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No Bean Whole30 Butternut Squash Chili

Yield: 6 people
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Indulge your self in this No Bean Whole30 Butternut Squash Chili this fall. It’s thick, rich, and hearty. It’s also low-carb, paleo, and gluten-free.
Print Recipe
3.71 from 55 votes



  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, and bring to a simmer. Cook the chili for 30-40 minutes.

  7. Serve with fresh chopped cilantro on top.
Course: Main Course
Cuisine: American, Mexican
Keyword: Beef, butternut squash, Chili, Easy Low-carb Dinner Rolls, gluten-free, low-carb, paleo, whole30

Nutrition Information

Amount per serving (1/6) — Calories: 281, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 52mg, Sodium: 619mg, Potassium: 422mg, Carbohydrates: 19g, Fiber: 4g, Sugar: 10g, Protein: 18g

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