Easy and Delicious Recipes

Chili with Butternut Squash – Whole30 Low-Carb

Chili with Butternut Squash – Whole30 Low-Carb

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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.

Chili with Butternut Squash - Whole30 Low-Carb

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.
3.8/5 (18 Reviews)

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