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.

These juicy skillet pork chops are coated with smoky seasoning, seared until golden, and finished with a buttery honey apple cider pan sauce. The browned bits from the skillet give the sauce plenty of flavor, while gentle cooking keeps the pork tender and juicy. It’s an easy one-pan dinner made with everyday ingredients.

Ingredients

• 4 pork chops, about 1 inch thick
• ¾ teaspoon fine sea salt
• 1 tablespoon all-purpose flour
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• ½ teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 cup low-sodium chicken stock
• 1 tablespoon apple cider vinegar
• 2 teaspoons honey
• 1 tablespoon unsalted butter
• 2 tablespoons chopped fresh parsley

Instructions

1. Season the pork: Pat the pork chops dry and season both sides with salt. Let them rest at room temperature for 20–30 minutes.
2. Make the seasoning: Combine the flour, chili powder, garlic powder, onion powder, smoked paprika, and black pepper in a small bowl. Blot away any moisture from the pork, then coat both sides with the seasoning mixture.
3. Sear the chops: Heat the olive oil in a large skillet over medium-high heat. Add the pork chops in a single layer and cook for 2–3 minutes, until the bottoms are deeply golden. Flip and brown the second side for another 2–3 minutes. Avoid crowding the skillet.
4. Finish cooking: Check the thickest part of each chop with an instant-read thermometer. If needed, reduce the heat to low, cover the skillet, and cook for another 1–5 minutes, checking frequently. Remove the chops when they reach 145°F.
5. Let them rest: Transfer the pork chops to a plate, cover loosely with foil, and rest for 5 minutes while you prepare the sauce.
6. Build the pan sauce: Return the skillet to medium-high heat. Add the chicken stock, apple cider vinegar, and honey. Scrape the browned bits from the bottom, then simmer for 4–6 minutes, or until the sauce has reduced by about half.
7. Finish and serve: Remove the skillet from the heat and stir in the butter along with any juices collected on the plate. Return the pork chops to the skillet and spoon the sauce over them. Finish with fresh parsley and serve immediately.

Tips for Juicy Pork Chops

Choose pork chops that are close to the same thickness so they finish cooking at about the same time. Bone-in and boneless chops both work, but bone-in chops may need a little longer. Use a meat thermometer rather than relying only on cooking time, and remove each chop as soon as it reaches 145°F.

Give the pork enough room in the skillet to develop a golden crust. If the chops overlap, brown them in batches. Use low-sodium chicken stock for the sauce, since its flavor becomes saltier as it reduces. Stir the butter in after removing the pan from the heat to keep the sauce smooth and glossy.

Storage

Store the pork chops and sauce together in an airtight container in the refrigerator for 3–4 days. They can also be frozen for up to 3 months. Thaw frozen pork overnight in the refrigerator before reheating.

Reheating

Warm the chops with their sauce in a covered skillet over low heat. Add a splash of chicken stock if the sauce has thickened, and heat just until the pork is warmed through. According to USDA leftover guidance, reheated leftovers should reach 165°F.

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

Fresh cranberries, jalapeño, cilantro, and lime make this cranberry salsa bright, sweet-tart, and gently spicy. It takes only five minutes to prepare, followed by an hour in the refrigerator for the flavors to mellow and come together. Spoon it over cream cheese and serve with crackers, or pair it with tortilla chips, baked Brie, sandwiches, and holiday leftovers.

Ingredients

• 12 oz fresh cranberries

• ½ cup fresh cilantro, chopped

• ½ cup green onions, chopped

• 1 jalapeño pepper, seeded and chopped (adjust for heat preference)

• Zest and juice of 1 lime

• ½ cup granulated sugar

• Salt and freshly ground black pepper, to taste

Instructions

1. Blend the Salsa

• Add cranberries, cilantro, green onions, jalapeño, lime zest and juice, sugar, salt, and pepper to a food processor.

• Pulse until everything is finely chopped but still slightly chunky. Avoid over-processing to prevent it from turning into a liquid puree.

2. Chill

• Transfer the salsa to a bowl.

• Cover tightly and refrigerate for 1–2 hours to allow the flavors to meld and mellow.

3. Serve

• Serve with crackers, tortilla chips, or crostini with cream cheese.

• It’s also perfect spooned over baked Brie for an elegant appetizer or as a fresh topping for sandwiches and wraps.

Make Ahead & Storage

• Make Ahead: Prepare up to 24 hours in advance for the best flavor.

• Refrigerator: Store in an airtight container for up to 3 days. Stir well before serving.

• Freezer: Not recommended, as the cranberries lose their texture once thawed.

Pin the image below if you like this Salsa Recipe!