clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Chili with Butternut Squash in white bowls with cheese, green onions, and a spoon resting nearby

Chili with Butternut Squash

  • Author: Whip & Wander
  • Prep Time: 8 minutes
  • Cook Time: 22 minutes
  • Total Time: 30 minutes
  • Yield: 6 portions 1x
  • Category: Mains, Soups & Stews
  • Method: Stovetop
  • Cuisine: American


This low-carb Chili with Butternut Squash is a hearty upgrade to classic meaty chili that fits Paleo, Keto, Low-FODMAP, and Whole30 diets.


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Allow the chili to come to a simmer for 10-12 minutes so that the butternut squash can soften and everything becomes aromatic.
  5. Taste for salt and pepper and adjust if needed.
  6. Serve warm with optional topppings such as shredded cheese, sour cream, chopped green onions, and cilantro.


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.


  • 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