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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.
Course
Main Course
Cuisine
American, Mexican
Keyword
Beef, butternut squash, Chili, Easy Low-carb Dinner Rolls, gluten-free, low-carb, paleo, whole30
Prep Time
15
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
55
minutes
minutes
Servings
6
people
Calories
281
kcal
Author
Olivia Ribas
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
US Customary
-
Metric
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
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
Serving:
1
/6
|
Calories:
281
kcal
|
Carbohydrates:
19
g
|
Protein:
18
g
|
Fat:
13
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Cholesterol:
52
mg
|
Sodium:
619
mg
|
Potassium:
422
mg
|
Fiber:
4
g
|
Sugar:
10
g