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You are here: Home / Course / Soups, Stews, + Chili / Butternut Squash Chili

Published August 12, 2019. By Alyssa Brantley 34 Comments

Butternut Squash Chili

  • Dairy free
  • Gluten free
  • Grain free
  • Paleo
  • Whole 30
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white bowl of butternut squash chili topped with scallions
butternut squash chili in white ceramic bowl topped with sour cream and chopped scallions

Butternut Squash Chili without beans is the perfect paleo chili recipe! This easy weeknight chili recipe is loaded with flavor and Whole30 compliant!

two bowls of butternut squash chili with wood spoons and an orange napkin

Beef Chili is a rite of passage in our house. A predictable way to mark the beginning of Fall and really start to embrace it. You know I fight that transition and hang on to every last bit of summer for as long as possible, but there comes a time (hello reality) when I must accept that cooler weather is here to stay.

For me, chili is a “Fall” food and just reminds me of wearing sweatshirts, falling leaves, and crisp air. It is the perfect bowl of warm goodness to help brush off the slight chill that comes with this time of year.

Beef chili is my go-to and since we don’t eat very many beans these days, I had been looking for a bean replacement that would give my chili texture and bulk but not water it down like so many vegetables have a tendency to do. This paleo chili recipe was just what I was looking for!

It’s based on my Everyday Beef and Bean Chili with a lot of the same great flavors, just a new and fun twist added to it!

I love that the butternut squash balances out the heat, adds just the right amount of bulk and texture and doesn’t water down the chili at all.

Ingredients

Most of these ingredients will get combined together in just a few short steps. The moment you begin cooking you’ll see just how easy this recipe is!

  • Extra virgin olive oil (or avocado oil)
  • Garlic
  • Yellow Onion
  • Celery
  • Jalapeno
  • Ground Beef
  • Mexican Chili Powder
  • Ground Cumin
  • Oregano
  • Kosher Salt
  • Crushed Red Pepper Flakes
  • Dried Bay Leaves
  • Crushed Tomatoes
  • Tomato Sauce
  • Broth
  • Green Bell Pepper
  • Frozen Cubed Butternut Squash

ingredients to make butternut squash chili

How To Make Beanless Chili

  • If you have a food processor, use it to save time. Place peeled garlic cloves and quartered onion in the bowl of a food processor fitted with the chopping blade. Pulse until chopped. (Photo #1)
  • Remove from the processor bowl and add roughly chopped celery and jalapeno. Process until chopped. (Photo #2)
  • Clean bell pepper and cut in half. Remove ribs and seeds and cut into 1/4″ pieces. (Photo #3)
  • Measure and combine spices in a small bowl (chili powder, cumin, oregano, salt, red pepper flakes and bay leaves). (Photo #4)
  • If not using frozen, cubed squash, peel squash and cube until you have 1 lb.

step by step photos showing ingredient prep for butternut squash chili recipe

  • Heat a large soup pot over medium-high heat. Once hot, add oil. Add in chopped garlic, onion, celery and jalapeno. Saute until just tender, stirring occasionally, about 3 to 4 minutes. (Photo #5)
  • Add in ground beef and use a wooden spoon or spatula to break up into pieces. Saute until meat is browned and cooked through (If you are using extremely fatty meat, you may want to drain the meat and veg mixture to remove some of the grease and return to pot).
  • Next, add in spices and stir to coat meat.
  • Add crushed tomatoes, tomato sauce, and broth. Raise heat to high and bring to a boil. (Photo #7)
  • Once boiling, add chopped bell pepper and cubed squash. Partially cover and reduce heat to a simmer. Continue cooking, stirring occasionally, for 25 to 30 minutes. If you are using fresh butternut squash, you may need to cook a touch longer until it’s tender. (Photo #6)
  • Remove bay leaves and discard. Remove from heat and adjust salt if necessary. Serve warm with your favorite toppings and Enjoy! (Photo #8)

step by step cooking photos of butternut squash chili

Butternut Squash Chili Tips

  • When buying celery, it is usually priced per pound. You do not have to buy the whole cluster. You can just pull off two or three pieces and buy what you need for a recipe (as long as it is not pre-packaged). My mom hipped me to this – what a money saver!
  • To save time, I used frozen, cubed, organic Butternut Squash.
  • As for spiciness, if you want this Chili MILD, omit the jalapeno, only use 3 tablespoons of chili powder and 1/8 teaspoon of the crushed red pepper flakes. If you want it MEDIUM, keep the jalapeno but don’t use the ribs or seeds. If you want it SPICY, use the whole jalapeno including seeds and ribs.
  • If you think the ingredient amounts look large in my pictures, your eyes are not deceiving you. I was making a double batch (one for the freezer!) in these photos!

close up of bowl of butternut squash chili topped with greek yogurt and scallions

More Butternut Squash Recipes

Instant Pot Red Lentil Soup with Butternut Squash

Chicken Meatballs with Pesto Butternut Squash Noodles

Butternut Squash Hummus

Butternut Squash Fritters

Butternut Squash Pancakes

Did you make this recipe? Please give it a star rating below!

Butternut Squash Chili
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
 

Butternut Squash Chili without beans is the perfect paleo chili recipe! This easy weeknight chili recipe is loaded with flavor and Whole30 compliant!

Course: Lunch, Mains, Soup
Cuisine: American
Keyword: butternut squash chili, easy chili recipe, grain free chili, how to make bean free chili, paleo chili, whole30 chili recipe
Servings: 11 servings
Calories: 208 kcal
Author: Alyssa Brantley
5 from 8 votes
butternut squash chili in white bowls in front of large butternut squash
Print
Ingredients
  • 1 Tablespoon extra virgin olive oil (or avocado oil)
  • 5 medium cloves garlic chopped
  • 1 medium yellow onion chopped
  • 2 medium celery stalks chopped
  • 1 small jalapeno chopped
  • 1.5 pounds ground beef
  • 3.5 Tablespoons Mexican chili powder
  • 1 Tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1.5 teaspoons kosher salt
  • 1/4 teaspoon crushed red pepper flakes
  • 2 dried bay leaves
  • 1 28-ounce can crushed tomatoes
  • 1 8-ounce can tomato sauce
  • 1 cup broth (beef, chicken or vegetable)
  • 1 medium green bell pepper ribs removed, cut into 1/4" pieces
  • 1 pound frozen cubed butternut squash
Instructions
PREP:
  1. If you have a food processor, use it to save time. Place peeled garlic cloves and quartered onion in bowl of food processor fitted with the chopping blade. Pulse until chopped.

    Remove from processor bowl and add roughly chopped celery and jalapeno. Process until chopped.

  2. Clean bell pepper and cut in half. Remove ribs and seeds and cut into 1/4" pieces.

  3. Measure and combine spices in a small bowl (chili powder, cumin, oregano, salt, red pepper flakes and bay leaves).

    If not using frozen, cubed squash, peel squash and cube until you have 1 lb.

COOK:
  1. Heat a large soup pot over medium-high heat. Once hot, add oil. Add in chopped garlic, onion, celery and jalapeno. Saute until just tender, stirring occasionally, about 3 to 4 minutes.

  2. Add in ground beef and use a wooden spoon or spatula to break up into pieces. Saute until meat is browned and cooked through (If you are using extremely fatty meat, you may want to drain the meat and veg mixture to remove some of the grease and return to pot).

  3. Next add in spices and stir to coat meat. Continue cooking for approximately one minute, stirring constantly, until spices are fragrant.

  4. Add crushed tomatoes, tomato sauce and broth. Raise heat to high and bring to a boil.

  5. Once boiling, add chopped bell pepper and cubed squash. Partially cover and reduce heat to a simmer. Continue cooking, stirring occasionally, for 25 to 30 minutes. If you are using fresh butternut squash, you may need to cook a touch longer until it's tender.

  6. Remove bay leaves and discard. Remove from heat and adjust salt if necessary. Serve warm with your favorite toppings and Enjoy!

NOTES:
  • Tip: When buying organic celery, it is usually priced per pound. You do not have to buy the whole cluster. You can just pull off two or three pieces and buy what you need for a recipe (as long as it is not pre-packaged). My mom hipped me to this - what a money saver!
  • To save time, I used frozen, cubed, organic Butternut Squash.
  • As for spiciness, if you want this Chili MILD, omit the jalapeno, only use 3 tablespoons of chili powder and 1/8 teaspoon of the crushed red pepper flakes. If you want it MEDIUM, keep the jalapeno but don’t use the ribs or seeds.  If you want it SPICY, use the whole jalapeno including seeds and ribs.
  • If you think the ingredient amounts look large in  my pictures, your eyes are not deceiving you. I was making a double batch (one for the freezer!) in these photos!
Nutrition Facts
Butternut Squash Chili
Amount Per Serving (1 heaping cup)
Calories 208 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g31%
Cholesterol 44mg15%
Sodium 497mg22%
Potassium 434mg12%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 2g2%
Protein 12g24%
Vitamin A 5297IU106%
Vitamin C 20mg24%
Calcium 59mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

UPDATE NOTES: Butternut Squash Chili was originally published in October 2014 and was updated in August 2019 with step-by-step cooking instructions and photos and more helpful recipe information.

 

Filed Under: Beef, By Diet, By Occasion, Christmas, Course, Dairy Free, Egg Free, Fall, Family Friendly, Football, Freezer Meals, Gluten Free, Grain Free, Kid Friendly, Mains, Nut Free, One Pot Meals, Paleo, Party Food, Potluck + Picnic, Primal, Proteins, Season, Soups, Stews, + Chili, Spring, Whole30, Winter

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Reader Interactions

Comments

  1. Meg Faulkner says

    February 13, 2020 at 12:35 pm

    Everyone loves this chili, even people who look at you funny when they see there is squash in it. It’s the best chili recipe I’ve come across.

    Reply
    • Alyssa Brantley says

      February 13, 2020 at 2:07 pm

      Thanks so much Meg!! I so appreciate that feedback <3

      Reply
  2. Kim says

    December 6, 2019 at 11:29 am

    Absolutely my #1 go to chili recipe! It’s Whole30, Keto, Paleo, but most importantly it’s delicious and healthy!

    Reply
    • Alyssa Brantley says

      December 6, 2019 at 1:03 pm

      Thanks Kim – so happy to hear that!!! 🙂

      Reply
  3. Lisa says

    March 21, 2019 at 11:58 am

    I can’t tell you how many times I’ve made this for our family. We’re never disappointed. We try to substitute ground bison whenever it’s on sale. By far the best chili recipe ever!! It’s great to have a delicious, hearty chili recipe that doesn’t leave you with heartburn.

    Reply
    • EverydayMaven says

      March 21, 2019 at 5:14 pm

      Thank you SO much Lisa!! I sooo appreciate you taking the time to comment and let me know! 🙂

      Reply
  4. Toni | Boulder Locavore says

    October 18, 2018 at 10:17 pm

    I will be enjoying this all fall long!

    Reply
    • EverydayMaven says

      November 6, 2018 at 10:49 am

      Yay!! so glad to hear it 🙂

      Reply
  5. cutismama says

    February 19, 2018 at 11:09 am

    Alyssa have you tried adapting this to the Instant Pot? I’m thinking do it all on saute (without bringing to a boil), then cooking on high pressure MANUAL for 15 minutes. Thanks!

    Reply
    • EverydayMaven says

      March 6, 2018 at 1:59 pm

      I have! I just reduce or omit the broth 🙂

      Reply
  6. Amye says

    November 26, 2016 at 6:53 pm

    Have you tried to make this in a crockpot/slow cooker?

    Reply
    • EverydayMaven says

      December 11, 2016 at 1:42 pm

      Hi Amye! Yes, I have. I recommend browning the onion mixture as well as beef and spices and then transferring to the slow cooker. Add all remaining ingredients EXCEPT 1 cup broth. Omit this for the slow cooker. Set to low for 6 hours or high for 3 hours.

      Reply
  7. Rosemary says

    February 23, 2016 at 6:09 pm

    Made this recipe and we loved it. Will definitely make it again!

    Reply
    • EverydayMaven says

      February 27, 2016 at 10:49 pm

      Hi Rosemary! Glad you loved it 🙂

      Reply
  8. Linda G says

    November 9, 2015 at 2:07 am

    This is the second recipe I made from this site today. Delicious! Just enough spice without having to call the fire department. A great alternative, other than soup, to use up all the butternut squash I have.

    Reply
    • EverydayMaven says

      November 10, 2015 at 10:31 am

      Hi Linda! So glad you are enjoying this Chili and thanks so much for taking the time to let me know!

      Reply
  9. Annie says

    November 3, 2015 at 7:18 am

    This was so good! We still wanted beans, so I added a can of low-sodium black beans (drained and rinsed). It turned out really good and is just as good reheated. We will be trying with sweet potatoes next I think. Thanks!

    Reply
    • EverydayMaven says

      November 8, 2015 at 1:17 pm

      Hi Annie! I have subbed sweet potatoes and the taste is great but they tend to fall apart a bit more so the texture is a bit different. Glad you liked it!

      Reply
  10. Jana says

    September 12, 2015 at 10:27 am

    Is tomato sauce or paste used in this recipe? The ingredient list says one but the directions say the other.

    Thank you!

    Reply
    • EverydayMaven says

      September 12, 2015 at 11:05 am

      Hi Jana! It’s “tomato sauce” – sorry about the confusion. I’ll update it now. Thanks so much 🙂

      Reply
  11. [email protected] Riffs says

    October 22, 2014 at 8:15 am

    Although I love beans in chili, I usually don’t want to add too many. We sometimes add squash, too! It works really well. So do sweet potatoes — really worth trying, if you haven’t. I love chili weather! And yours looks great — thanks.

    Reply
    • EverydayMaven says

      October 23, 2014 at 9:01 am

      I love chili weather too!

      Reply
  12. Penelope says

    October 20, 2014 at 2:13 am

    I made this just for me and a friend, cutting the down the quantities but still having good portions for greedy people 🙂 with plenty left over. It worked great and tasted really authentic even though I substituted what I had with a few additions, I used mixed fresh ready chopped squash and sweet potato (the only fresh option in the store in England) which was delicious and yes, did take a while longer to cook through.

    Reply
    • EverydayMaven says

      October 20, 2014 at 9:38 am

      So glad it worked out with the changed Penelope!

      Reply
  13. Thalia @ butter and brioche says

    October 17, 2014 at 2:15 pm

    I love making and eating chili but have never made some with squash before! Definitely something that I need to add next time. Thanks for the idea!

    Reply
    • EverydayMaven says

      October 20, 2014 at 9:37 am

      It is surprisingly tasty and not in a “oh, there is squash in here way”. It’s just good Thalia!

      Reply
  14. Norma Chang says

    October 16, 2014 at 4:39 pm

    Agree with Jeanette’s comment.
    Butternut squash is one of my favorite squashes.

    Reply
    • EverydayMaven says

      October 16, 2014 at 9:00 pm

      Have you ever tried squash in Chili Norma? If not, you have got to make this – so easy and really delish!

      Reply
  15. Jeanette | Jeanette's Healthy Living says

    October 16, 2014 at 1:22 pm

    Great idea – substituting butternut squash for beans as an alternative!

    Reply
    • EverydayMaven says

      October 16, 2014 at 8:59 pm

      I was surprised at well it worked and everyone in the family loves this version!

      Reply
  16. Penelope says

    October 16, 2014 at 7:45 am

    It looks great! This may be a silly question but do you need to defrost the squash before you add it?

    Reply
    • EverydayMaven says

      October 16, 2014 at 8:57 pm

      Not silly at all Penelope! You do not have to defrost it, just toss it in. I’ll update the recipe instructions now. Thanks 🙂

      Reply
  17. Joanne says

    October 16, 2014 at 6:19 am

    I love the sweet and spicy pairings in this chili! So much great flavor in every bite!!

    Reply
    • EverydayMaven says

      October 16, 2014 at 8:57 pm

      Thanks Joanne! 🙂

      Reply

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Hi! I'm Alyssa and I live in the Seattle area. I am passionate about creating delicious real food recipes that don't take all day to make. Whole Food. Half the Time.

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