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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
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 people
Calories 281kcal



  • 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.



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