Butternut Squash Chili

This big-batch meal comes together in an hour and tastes even better throughout the week as those classic chili flavors meld together. This version is bean-free for a change.

Prep Time
30 min
Cook Time
20 min
60 min


  • 3 tbsp avocado oil, divided

    1 large yellow onion, chopped

    1 large carrot, chopped

    2 large stalks celery, chopped

    1¼ tsp sea salt, divided

    ¾ tsp ground black pepper, divided

    1 small jalapeño chile pepper, seeded and diced

    3 cloves garlic, minced

    4 cups peeled, seeded and diced butternut squash (about 1 medium squash)

    1½ lb ground beef

    1 tbsp each ground cumin and dried oregano

    4 tsp chile powder

    1 tsp smoked paprika

    2 14-oz BPA-free cans fire-roasted diced tomatoes

    1 cup low-sodium chicken broth

    Optional toppings: Sliced green onions, shredded cheddar, chopped avocado, fresh cilantro


1. In a large Dutch oven on medium, heat 2 tbsp oil. Add onion, carrot, celery and ¼ tsp each salt and pepper; cook, stirring occasionally, until tender, about 6 minutes. Stir in jalapeño and garlic; sauté 2 minutes. Add remaining 1 tbsp oil, squash and ½ tsp each salt and pepper; cook, stirring, 1 minute.

2. Add beef, cumin, oregano, chile powder, paprika and remaining ½ tsp salt; cook, stirring to combine and break up meat until beef is cooked through, 5 to 6 minutes. Pour in tomatoes and broth. Increase heat to medium-high; bring to a boil, scraping up any browned bits from the bottom. Reduce heat to low, cover and simmer 20 minutes, stirring once or twice.

3. Garnish with optional toppings of choice. Or let chili cool then cover and refrigerate for up to 3 days.

Nutrition Information

  • Serving Size 1¼ cups
  • Calories 300
  • Carbohydrate Content 18 g
  • Cholesterol Content 53 mg
  • Fat Content 17 g
  • Fiber Content 4 g
  • Protein Content 20 g
  • Saturated Fat Content 5 g
  • Sodium Content 660 mg
  • Sugar Content 7 g
  • Monounsaturated Fat Content 8 g
  • Polyunsaturated Fat Content 1 g