Description

Cold days and a simmering pot of chili go together so well. It's a classic stick-to-your-bones, warm your soul kind of meal. This one-pot chili recipe can be on your table in as little as 30-minutes and pairs deliciously with a sprinkle of cheese, a dollop of sour cream, and a side of cornbread!

Ingredients

Scale

2 lbs ground beef*
300 g (1 medium) yellow onion, diced*
70 g (about 2 large) jalapenos, seeded and chopped
171 g (about 1 large) bell pepper, diced (yellow, red, or orange)
2 garlic cloves, minced (or 1/2 tsp garlic powder)
28 oz (1 large can) diced tomatoes
16 oz (2 cups) broth (beef or chicken)
1 lb diced butternut squash (may use fresh or frozen)
2 tbsp chili powder
1 tbsp smoked paprika
1 tbsp ground cumin
2 tsp dried oregano
1 tsp Kosher salt
1/2 tsp cracked black pepper
Optional: 1–2 (15 oz) cans black beans, kidney beans, or pinto beans, drained and rinsed
Optional toppings: Shredded cheese, sour cream, green or red onion, cilantro, avocado, pickled jalapenos, hot sauce, corn chips

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Instructions

In a large soup pot or Dutch oven, brown the ground beef over medium-high heat until nearly cooked through.
Add the diced yellow onion, jalapenos, and bell pepper directly to the pot with the beef and continue to cook for 4–5 minutes, or until the onion is softened and translucent. Add the garlic and cook for another 30 seconds, stirring frequently.
Add the chili powder, paprika, cumin, oregano, salt, and pepper, and stir to combine. Then add the diced tomatoes, broth, and butternut squash. If adding beans, stir them in along with the broth and simmer until the chili is heated through and the flavors have melded. Stir to combine and allow to reach a low boil, then lower the heat to a simmer. Allow to simmer for 10-15 minutes or until the butternut squash is fork-tender and the chili is aromatic.
Taste for salt and pepper and adjust if needed, then serve warm with optional toppings. This chili is also really delicious with a side of Brown Butter Buttermilk Skillet Cornbread.

Notes

Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

Protein alternatives: Beef nutrition was calculated using 93/7 organic ground beef. Ground or shredded chicken, turkey, or pork shoulder all make great alternatives to ground beef in this chili recipe, if desired.

Low-Fodmap: If you follow a low-FODMAP diet, you may substitute the yellow onion for 120 g (1 1/2 cup) chopped green onion tops and the garlic for 1-2 tbsp garlic-infused olive oil.

Beans: If you prefer your chili with beans, feel free to add a can or two of drained and rinsed beans. Black beans, kidney beans, or pinto beans all work well here. The nutrition estimate does not include beans as they are optional.

10/24/25 This recipe was updated and may no longer fit specified dietary preferences from previous versions of this post.

Nutrition

Serving Size: 1 serving
Calories: 340
Sugar: 8 g
Sodium: 568 mg
Fat: 11 g
Saturated Fat: 5 g
Carbohydrates: 25 g
Fiber: 6 g
Protein: 37 g
Cholesterol: 93 mg