No Bean Whole30 Butternut Squash Chili
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.
Servings 6 people
Calories 281kcal
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
Nutrition
Serving: 1/6 | Calories: 281kcal | Carbohydrates: 19g | Protein: 18g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 52mg | Sodium: 619mg | Potassium: 422mg | Fiber: 4g | Sugar: 10g