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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).

Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.

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.

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon Chili with Butternut Squash ★ ★ ★ ★ ★ 5 from 34 reviews Author: Whip & Wander

Whip & Wander Prep Time: 8 minutes

Cook Time: 22 minutes

Total Time: 30 minutes

Yield: 6 portions 1 x

Category: Mains, Soups & Stews

Method: Stovetop

Cuisine: American Print Pin 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. Scale 1x 2x 3x Ingredients 2 lb ground beef, chicken, or turkey (or a combination thereof)

lb ground beef, chicken, or turkey (or a combination thereof) 2 large jalapenos, finely diced

large jalapenos, finely diced 1 bell pepper, diced (I like yellow, orange, or red for this)

bell pepper, diced (I like yellow, orange, or red for this) 1 cup green onions, chopped (green parts only)

green onions, chopped (green parts only) 1 (28 oz) can diced tomatoes

(28 oz) can diced tomatoes 2 1/2 cups chicken broth

chicken broth 10 oz frozen diced butternut squash (you may sub fresh, but it will need to cook slightly longer)

frozen diced butternut squash (you may sub fresh, but it will need to cook slightly longer) 1 1/2 tbsp chili powder

chili powder 2 1/2 tsp ground cumin

ground cumin 2 1/2 tsp smoked paprika

smoked paprika 2 tsp dried oregano

dried oregano 1/2 tsp sea salt

sea salt 1/2 tsp cracked black pepper

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