This no bean this Chili with Butternut Squash (Whole30 Low-Carb) is a perfect recipe to treat yourself to this fall. It’s rich, thick, delicious, low-carb, paleo, and gluten-free. 

Reasons why you’ll love this Chili with Butternut Squash

This recipe is super flavorful with many spices, like red pepper flakes, ground cumin, paprika, ground coriander, onion powder, garlic powder, and black pepper. It is rich and meaty.

This low-carb chili could have even fewer carbs if you scale back the amount of butternut squash and tomatoes. Because there aren’t any beans, it’s paleo and whole30, too. Add two cups of cooked beans to this recipe if you don’t mind beans. Simply don’t forget to add one additional cup of chicken broth. Otherwise, the chili are really thick.

This is an ideal meal to sneak in some veggies for youngsters. This recipe has lots of veggies, like onions, celery, bell peppers, tomatoes, and, indeed, butternut squash.

This recipe is made for a decent-sized batch of chili. So, you most likely will have leftovers for lunch throughout the week. For me, it tastes better the next day!

After all these reasons, I convinced you to create this No Bean Whole30 Butternut Squash Chili, right? Please make it, and top it with a touch of minced cilantro and different toppings like avocado and jalapeno.

Ingredients

• 2 tablespoons of olive oil, extra virgin
• ½ cup of diced celery
• ½ cup of chopped red onions
• 2 cloves of minced garlic
• 1 pound of ground beef, grass fed
• Two teaspoons of red pepper flakes
• 2 teaspoons of ground cumin
• 2 teaspoons of paprika
• ½ teaspoon of ground coriander
• 1 teaspoon of onion powder
• 1 teaspoon of garlic powder
• Pepper and salt
• ½ cup of chopped red bell peppers
• 2½ cups of diced butternut squash
• 2 cups of diced tomato with juice
• 1 cup tomato sauce, sugar free
• 1 cup of chicken broth
• fresh cilantro

Instructions

• Heat the oil (olive oil) in a big Dutch oven Pot over medium-high heat.
• Add the red onions and celery, and sauté for three minutes. Then, add the garlic, and sauté for thirty seconds longer.
• Add the ground beef and cook, breaking up the meat with a wooden spoon until it’s cooked through for about five minutes.
• Add the cumin, red pepper flakes, paprika, coriander, onion powder, garlic powder, salt, and pepper to your taste. Combine everything well.
• Add the red bell peppers, diced tomatoes, butternut squash, tomato sauce, and chicken broth.
• Stir, and bring to a boil, cover with a lid, and reduce to a simmer. Cook the chili for 30-40 minutes.
• Serve with fresh-cut cilantro on top.

Juicy Skillet Pork Chops With Sauce is a quick, healthy, and easy-to-make dinner. This recipe ensures juicy, tender, and flavorful pork chops without fuss.

Ingredients

• 4 about 1-inch thick pork chops
• Salt to your liking
• tablespoon of flour
• 1 teaspoon of chili powder
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• ½ teaspoon of smoked paprika
• ½ teaspoon ground black pepper
• tablespoon of olive oil
• 1 cup of chicken stock
• 1 tablespoon of apple cider vinegar
• 2 teaspoons of honey
• 1 tablespoon of butter
• 2 tablespoons of chopped parsley, fresh

How to make Juicy Skillet Pork Chops With Sauce

• Take the pork chops and season on each side with salt and pepper — we tend to use less than ¼ teaspoon of fine salt per pork chop. Set the chops aside to rest for half-hour.
• Meanwhile, create the spice rub. Take a small bowl, and combine the flour, garlic powder, chili powder, onion powder, and smoked paprika. After half-hour has passed, use a paper towel to pat the pork chops dry, then rub each side of the chops with the spice rub.
• Heat the oil in a medium-sized skillet (with a lid) over medium-high heat. Add the pork when the oil is hot enough and looks shimmery. Cook till golden, 2 to 3 minutes.
• Flip the pork so that the cooked side is facing up. (If there’s a fattier side of the pork, use kitchen tongs to hold the chops, pressing the fat side down till it sizzles and browns slightly; around thirty seconds.) cut back the warmth to low, then cover the frying pan with a lid.
• Cook for six to twelve minutes or till a kitchen thermometer reads 145 degrees F, once inserted into the thickest part of the pork chop.
• Move the pork chops to a plate and cover them loosely with aluminum foil. Let the pork rest for five minutes.

For the sauce:

• While the pork chops are resting, it is time to make the pan sauce. Increase the warmth to medium-high, then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come back up.
• Bring the sauce to a simmer and cook till it’s reduced by half. Taste it and then regulate the seasoning with salt, additional vinegar, or honey.
• Slide the frying pan off of the heat, and once the sauce is no longer simmering, swirl within the butter.
• Slide the pork chops back into the pan and spoon some of the sauce on top.
• Or you can slice the chops and then place them back in the pan. Scatter some fresh parsley over the pork chops, and they are ready to be served.

See more pork recipes:

Maple Glazed Pork Chops

Garlic Butter Juicy Pork Chops Recipe

Air Fryer Pork Chops

Easy Instant Pot Pulled Pork

Pork Tenderloin With Balsamic And Thyme

Easy Cranberry Salsa Recipe is made with jalapeño, cilantro, and citrus has big, bright flavors, and it’s done in just 5 minutes! It goes great with bread or crackers with cream cheese for an appetizer, served with chips, over baked brie, or sandwiches!

I like lime juice and zest; however, you may substitute a lemon. I’ve also seen cranberry orange salsa, so I feel the orange zest and orange juice would work here.

You can also leave some membranes in or add a second jalapeño if you want to spice this up. As is, it’s pretty delicate.

You need to prepare this ahead of serving it and it’s because it must go in the refrigerator for a minimum of an hour to help the flavors mix and mellow.

You may possibly get away with simply 1/3 cup of sugar in this recipe if you’re trying to reduce it. However, I wouldn’t go below that. (It also can rely upon how tart your cranberries are.)

This salsa can unleash more juice as it sits. You can strain it a small amount or use a slotted spoon if you need it drier when you serve it.

Ingredients

• 12 oz. of fresh cranberries
• 1/2 cup chopped cilantro
• 1/2 cup of green onions
• 1 jalapeño pepper, chopped and seeded
• 1 lime juice and zest
• 1/2 cup sugar, granulated
• Salt and pepper

Easy Cranberry Salsa Recipe

• Place all ingredients into a food processor and pulse till well mixed. Make sure not to over-mix; you want it to be just a slightly chunky consistency and don’t want it to turn into liquid mush.
• Transfer the cranberry salsa to a bowl, cover it nicely, and refrigerate for 1-2 hours before serving. (This helps the flavors mix and mellow.)
• Serve with crackers or chips or with cream cheese over French bread slices. Or serve over baked Brie for a holiday appetizer or use to feature a sandwich or wrap.

Pin the image below if you like this Salsa Recipe!