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. As it’s the first week of fall in the Pacific Northwest, I am all too ready to indulge in our favorite chilis and soups. This Paleo Chili with Butternut Squash is a favorite in our house because it combines everything we love about a classic meaty chili and fits a low-carb diet. I promise you won’t even miss the beans!
No beans, no problem
No beans? Yes, you heard me right.
While this Paleo Chili with Butternut Squash contains plenty of meat, it has no beans. Swapping them instead for creamy butternut squash, bell peppers, tomatoes, and jalapenos. I know! I add jalapenos to everything and more. But no worries, this isn’t a spicy-hot dish. It’s a pretty classic chili – just better.
Balancing spice with butternut squash
The first time I made this Paleo Chili with Butternut Squash for the fella, he was a little skeptical of my use of butternut squash before he dug in. He’s an avid hater of acorn squash, beets, and mushrooms – You know, some of the best things you can eat. So he was understandably wary of my use of the somewhat similar butternut squash in chili. Why would I sully such a classicly pure dish with squash?
Because butternut squash is creamy, sweet, and nutty. The perfect counterbalance to the heat from peppers and acidity from tomatoes. I told you that you wouldn’t miss the beans. That, my friend, is because of the butternut squash. It’s the perfect way to balance out the rich umami (savoriness) of the chili.
I make this often in the fall and winter months when it’s chilly out and it warms everything up. It reheats wonderfully for lunch for a few days and even freezes well.
A note for special diets
This Paleo Chili with Butternut Squash is grain-free, gluten-free and fits Paleo, Keto, SIBO, and Whole 30 diets.
Prep Time:
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PinIngredients
- 1 lb ground chicken
- 1 lb ground beef
- 2 jalapenos, finely diced
- 1 bell pepper, diced (I like yellow, orange, or red for this)
- 1 bunch green onions, chopped
- 2 (14 oz) cans diced tomatoes
- 1 1/2 c chicken broth
- 10 oz frozen diced butternut squash
- 1 1/2 tbsp chili powder
- 2 1/2 tsp cumin
- 2 1/2 tsp paprika
- 2 tsp oregano
- 1/2 tsp sea salt
- 1/2 tsp black pepper
Instructions
- In a large, deep skillet (14 inch or larger) brown meat on medium-high. You’ll want to choose the largest in your arsenal, because the chili will all be done in one pan. Alternatively, a stock pot will also work.
- Once meat is browned, drain excess fat out of the pan.
- 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 before adding the diced tomatoes, chicken broth, and butternut squash. Stir 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 adjust if needed.
Notes
We like to top ours with cilantro, shredded cheese, or a dollop of sour cream.
This soup reheats well for several days and freezes well also.
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 33 g
- Cholesterol: 107 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!
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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!
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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!
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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!
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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!
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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!
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I love adding squash to chili. It always produces such great flavour, and makes for a nutritious dinner/meal. Perfect for leftovers too.
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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!
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We are a bean HATING family here… why haven’t I thought of using squash…. seriously, that is simply brilliant! (WAY BETTER THAN BEANS!!).
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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.
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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.
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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
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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!!!
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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 …
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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!
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This sounds amazing!! Love the idea of butternut squash in the chili.
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