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 Chili with Butternut Squash is a favorite in our house, combining everything we love about a classic meaty chili with a few tasty additions that make this dish big on flavor while remaining blissfully low-carb. This one-pan dish can be on your table in 30 minutes!
Goodbye beans, hello butternut squash
No beans? Yes, you heard me right. While this Chili with Butternut Squash contains plenty of meat, it has no beans. Swapping them instead for butternut squash, which gives the dish a creamy, nutty sweetness that perfectly balances the spice and acidity from the fragrant chili peppers and umami-rich tomatoes. I feel confident that you won’t even miss the beans!
*However, If you are adamant that your chili needs beans and they fit into your diet, go ahead and toss them in! Chili is flexible like that.
What kind of meat can I use in this chili?
I prefer to use ground beef, chicken, and/or turkey in this recipe, often doing a 50/50 split of rich grass-fed beef combined with a leaner ground chicken or turkey. If you are like me and often have a freezer full of ground meat on hand for quick weeknight meal planning, this recipe will be a great dish to keep in your back pocket for busy nights because it’s so flexible.
If you prefer to use non-ground meat, this recipe is also delightful (and super quick) with leftover brisket or shredded chicken.
Freezing and Storage
This Chili with Butternut Squash freezes beautifully for up to three months in airtight freezer-safe containers. To reheat, simply allow to thaw in the refrigerator overnight then reheat on the stove or in the microwave. It also works really well for meal-prep during the week, keeping for up to 4 days when stored in airtight containers in the refrigerator (these are my favorite).
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A note for special diets
This Paleo Chili with Butternut Squash is grain-free, gluten-free, and fits Paleo, Keto, Low-FODMAP, and Whole 30 diets.
I utilize green onions (scallions) rather than traditional white or yellow onions in this recipe because I have an intolerance to traditional onions, which are high in FODMAPs. If traditional yellow and white onions are not an issue for you, you can feel free to swap them in.
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Chili with Butternut Squash
- Prep Time: 8 minutes
- Cook Time: 22 minutes
- Total Time: 30 minutes
- Yield: 6 portions 1x
- Category: Mains, Soups & Stews
- Method: Stovetop
- Cuisine: American
Description
This low-carb Chili with Butternut Squash is a hearty upgrade to classic meaty chili that fits Paleo, Keto, Low-FODMAP, and Whole30 diets.
Ingredients
- 2 lb ground beef, chicken, or turkey (or a combination thereof)
- 2 large jalapenos, finely diced
- 1 bell pepper, diced (I like yellow, orange, or red for this)
- 1 cup green onions, chopped (green parts only)
- 1 (28 oz) can diced tomatoes
- 2 1/2 cups chicken broth
- 10 oz frozen diced butternut squash (you may sub fresh, but it will need to cook slightly longer)
- 1 1/2 tbsp chili powder
- 2 1/2 tsp ground cumin
- 2 1/2 tsp smoked paprika
- 2 tsp dried oregano
- 1/2 tsp sea salt
- 1/2 tsp cracked black pepper
- Optional toppings: Shredded cheese, sour cream, chopped green onions, cilantro
Instructions
- In a large, deep saucepan (14 inch or larger) brown meat on medium-high. Alternatively, a stock pot or large dutch oven will also work.
- Once meat is browned, lower heat to medium and add jalapenos, bell pepper, and green onions, sauteing with the meat for around 2 minutes. You don’t want the meat to burn, but you do want the peppers and onions to get a little direct heat on them.
- Add the chili powder, cumin, paprika, oregano, salt, and pepper and stir to combine. Then add the diced tomatoes, chicken broth, and butternut squash. Stir again to combine.
- Allow the chili to come to a simmer for 10-12 minutes so that the butternut squash can soften and everything becomes aromatic.
- Taste for salt and pepper and adjust if needed.
- Serve warm with optional topppings such as shredded cheese, sour cream, chopped green onions, and cilantro.
Notes
The nutrition facts above account for a mix of 1lb of 85/15 ground beef and 95/5 ground chicken.
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.
Nutrition
- Serving Size: 1 portion
- Calories: 356
- Sugar: 6 g
- Sodium: 678 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 34 g
- Cholesterol: 115 mg
No beans!! Finally a chilli recipe I might like! It looks super yummy, I’m definitely saving this.
We add butternut squash into so many different dishes for fall and winter. Healthy alternative.
Chili is a fan favourite in our house! It’s so warming, filling and a cozy meal on a chilly day! I will for sure be trying this new take on the family favourite. Thanks for sharing!
★★★★★
I am a huge chili fan!! especially when it is healthy chili – not full of sugar and everything else. I definitely want to try out this recipe!!
My husband and I are huge fans of the Paleo diet! There is also nothing better than a hearty chili in the cooler months. I just bookmarked this to make later!
★★★★★
Mmmm. This chili sounds so good. I don’t always use beans when I make chili either, especially when I am trying to make it Paleo!! I never thought of adding butternut squash! This looks fabulous and I can’t wait to try your recipe!
★★★★★
You know, I don’t think I have used a squash in chili and I can imagine the tastes in my mouth. It tastes great. Thanks for sharing.
I would much rather have more veggies as opposed to butternut squash. I will definitely be giving this a try!
★★★★★
I meant more veggies as opposed to beans!
Oh, I love this chili recipe! It’s the perfect comfort food and the addition of butternut squash sounds delicious!
★★★★★
I have a veggie chili recipe with butternut squash that I absolutely love – it only makes sense that squash would be equally phenomenal in a meat chili, as well. And I love all the extra veggies in here!
★★★★★
I love adding squash to chili. It always produces such great flavour, and makes for a nutritious dinner/meal. Perfect for leftovers too.
★★★★★
I think Texas in chili is bean-free too! I need to make chili soon, it’s just still so HOT here! But I want some now!
What a nice addition the squash to a chili dish! I am vegetarian, but my husband would absolutely love it! It looks beautiful and so comforting.
I love a good butternut squash chili! I’ve never thought about using chicken in chili (other than white chicken chili) but what a great idea to cut down on some of the saturated fat from the beef. Such a perfect fall dinner!
I made a big pot of chili last night for dinner but your version sounds wonderful!! I love the addition of squash! I love to make a spaghetti noodles and put at the bottom of my bowl and pour chili over it…it’s so fabulous! Love this recipe! I will definately be making it this fall and winter!
★★★★★
We are a bean HATING family here… why haven’t I thought of using squash…. seriously, that is simply brilliant! (WAY BETTER THAN BEANS!!).
★★★★★
omg, this looks so good. I’ve never thought of blending chicken with beef before.
This looks like a lovely combination adding in the butternut squash! YUM!! I could eat a big bowl of this all winter.
★★★★★
Love the addition of squash. Great flavors! I am vegetarian and loooove beans, so I would just replaces the meat with lentils.
This is a gorgeous bowl of comfort food! I love that you’ve used butternut squash in it. How perfect for the season. As soon as the weather cools down here to fall temps, this will definitely be on the menu in my house.
★★★★★
Sounds awesome! Does the squash have to be frozen?
No, feel free to use unfrozen squash as well. However, if you’ve already cubed and cooked your squash, I highly suggest throwing it in at the very end so that it doesn’t overcook and lose its shape.
I made this with 24oz of diced butternut squash that I roasted first. It was all very delicious! I also sliced up an avocado for garnish and it was a perfect accompaniment to the chili 👍👍
Yum! Fresh roasted butternut is lovely in this if you don’t mind taking the extra step to make it, which I can’t resist in the cold months! I’m glad you enjoyed it!
I am envisioning these flavors together and loving it! What a brilliant idea! I need this perfect comfort food in my life
★★★★★
I love making and eating chili. I made this tonight. Was great. I loved the heat from the jalepeno. I love the simplicity & deliciousness involved!!!
★★★★★
I’m so glad you enjoyed this, Mahy! Chili always goes over well in my house too!
One can never have too many chili recipes! That’s one of life’s true mantras! There’s so much to love about this recipe. I can’t pick what I like most – the squash, the load of veggies, the easy recipe …
★★★★★
I might miss the beans in the chili, but adding the squash is a really great sub for the beans, and it gives excellent flavor!
★★★★★
This sounds amazing!! Love the idea of butternut squash in the chili.
★★★★★
Love a comforting chili in the Fall, and I love that you added butternut squash! Looks amazing.
★★★★★
Definitely a soul meal, chil and squash are a perfect match!
★★★★★
Chili is one of my favorite ways to squeeze in extra veggies!
★★★★★
Love the idea of adding butternut squash to chili! Can’t wait to try 🙂
★★★★★
What a gorgeous chili, and I’m a huge fan of anything butternut!
★★★★★
I love all the spices combined with the butternut. So delicious!
★★★★★
Oh man, this chili is so perfect now that it’s getting colder and I LOVE chili with squash and more, importantly, NO BEANS!
★★★★★
I love delicious comforting chili! The butternut squash is such a wonderful and tasty addition!
★★★★★
I’ve never added butternut squash to chili before! What a great idea.
Just perfect timing for those. I have made it yesterday and the whole dish was gone in no time.
★★★★★
Comfort food! This looks wonderful! Chili is so warming and satisfying, especially with that sweet rich squash note.
★★★★★
Such a nice variation to the basic chili recipe with beans! We simply adore every kind of squash so we are huge fans of this chili!
★★★★★
I’ve making chili for lunch for the past 2 weeks! This recipe is perfect!! So adding squash in next time – it’s so perfect for Fall!
★★★★★
Oh my gosh – thank you!! Perfect timing! How did you know that I have three (no kidding – three!!) butternut squash on my counter, waiting to be turned into something inspired and delicious?!? This is just the thing I needed! 🙂 And what a great idea to sub in sweet butternut squash! It’s so healthy and also such a great foil for the acids and spices going on in the dish – yum!
★★★★★
This chili looks absolutely delicious. I love the addition of squash! Thanks for sharing.
★★★★★
I love how hearty this chili is and all the spices in here. Definitely my go to comfort food.
★★★★★
I cannot get enough of the butternut squash recipes – we grew so many this year! I never thought to put it in chili, such a good use for it!
★★★★★
I love making Chili! I love that you can store leftovers in the freezer and re-warm everything! I’ve never tried adding Butternut Squash in Chili but this recipe looks so hearty!
★★★★★
I’m so glad I ran into this recipe. My family loves a good chill and I always look to add more veggies into their diet. This is a perfect combo of meal they love and seasonal healthy veggie. I can’t wait to make this!
★★★★★
I love this recipe! I made it a few time last year and I’m getting ready to make it again. This time around, I’m tracking calories. Any idea how much one portion is? A cup?
Thanks!