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We officially had our first snow of the season in Anchorage! And as cooler weather sets in, I naturally start to crave more warming, filling meals. My Whole30 Butternut Squash Chili will warm you up on those cold days at the end of the year. And even though this is pure comfort food, this delicious chili is made entirely from healthy ingredients.
What’s in a name?
This dish is affectionately known in my family as “bean-less” chili. While this is technically true, there are no beans in this recipe, this was not the original name for this chili. Originally, it was titled “Butternut Squash and Beef Stew,” but I don’t know if we have ever really used that name. I just remember getting in a few debates with my mom because she wrote “bean-less chili” on her weekly meal plan, and I was insistent that this wasn’t the name of my dish. Yes, I would go and grab my original handwritten recipe to prove it every time, and no, that did not change anything. My mom had officially changed its name, and there was nothing I could do to change it.
Even though I’ll still call this “bean-less chili” when I am making it for my mom, I’ve rebranded this dish as Butternut Squash Chili. It’s just a much better description of the dish. And while I didn’t originally develop Butternut Squash Chili to be Whole30 compliant, I didn’t need to change a thing in the recipe when I was craving it during my first Whole30.
The techniques have changed slightly from original recipe, but I promise it’s just as good. The original recipe used several pots and pans, cutting boards, and all sorts of things. This is probably why my mom says I always use too many dishes. But that’s no longer true for this chili. It’s now a one-pot dish with easy cleanup!
Ingredients and Substitutions
Butternut Squash
Butternut squash is probably the most well known of the winter squashes. It’s amongst the sweeter varieties, and it has a smooth, toothsome flesh. The smoky spices highlight the sweetness of the squash, and really make it the star of the chili.
Other winter squashes will work in this chili. Check out my guide to winter squash at the farmers market so you can be prepared with substitute ideas when you go shopping. Look for squashes with smoother (not stringy) textures for the best substitutes.
Chili Powder
Chili powder is crucial to this recipe, as it makes up the bulk of the spice mixture. These powders can be mild or spicy, which really let you customize the heat level to your preferences. I like to use chili powders on the spicier end of the spectrum, but I’ve also used milder or smokier chili powders when making this recipe for others. Aleppo pepper is a great alternative for those that do not want their chili spicy.
I’ve also been known to mix up several batches of the chili spice mixture and keep it on hand to make this butternut squash chili even easier to make the next time. It’s like making my own spice packets, but I can control what flavors and ingredients are used.
Beef Stew Meat
Due to the longer cook cook time, butternut squash chili is the perfect opportunity to use a tougher cut of meat. Good choices here include beef chuck and beef brisket, which are both full of connective tissue that will break down the longer the chili cooks. Stew meat also thickens the chili, providing the perfect finishing touch.
That being said, I have made this chili with just about every meat imaginable. I’ve used ground beef, ground pork, tri tip, pork tenderloin, chicken thighs, ground turkey, you name it. When I was in college, I basically used whatever meat was on sale at the grocery store, and this recipe still worked. As long as you’re still using the same amount of meat, 1.5 pounds, I promise the chili will be utterly delicious.
Tips and Tricks
I encourage you to stay away from the precut butternut squash cubes at the grocery store. While I have definitely used those packages in a pinch, or when I don’t have the right tools in my kitchen, the precut stuff just isn’t as good as a fresh butternut squash. It’s a lot cheaper per pound of squash to peel and cube it yourself. If you want a guide on how to peel and cut butternut squash, check out Downshiftology’s guide here. Really, the key is a sharp vegetable peeler.
Plus, if you cut your own butternut squash, you can save the seeds and roast them for a delicious snack or Whole30 crouton substitute.
Alternate cooking methods
While I developed this recipe as a one-pot stove top dinner, there are other cooking methods that will yield a delicious butternut squash chili.
The first method is with a slow cooker. You’ll begin the recipe the same way as written, sweating the onions and garlic, and then browning the meat. To do this in a slow cooker, add the avocado oil to the ceramic insert and turn the slow cooker to high. Once the oil is hot, add the aromatics, and stir them around without the lid. Next, you’ll brown the meat, then add the fire roasted tomatoes, beef stock, and butternut squash. Turn the slow cooker to low, add the lid, and let it do its thing for the next 6-8 hours. This is the perfect method for a busy work day when you just want to come home to a ready-made meal.
The second method is with an Instant Pot, or any other countertop pressure cooker. The method is similar to the slow cooker, where you’ll sauté the aromatics and brown the meat first. Then add your liquids and the butternut squash and pressurize. I estimate it would take about 20-25 minutes in the pressure cooker, but I cannot guarantee that’s the right cook time. If there’s enough demand for it, I’ll work on the Instant Pot version of this chili recipe.
Serving Suggestions
Butternut squash chili is a perfect one-bowl meal; I hardly ever serve it with side dishes. Instead, I provide a ton of different options for toppings. These toppings are an opportunity to add extra flavor and bring in some fresh aspects to such a hearty meal.
My favorite Whole30 compliant toppings are fresh cilantro, chopped green onions, chopped avocado, and a squeeze of fresh lime juice. The freshly chopped cilantro is absolutely mandatory; there are no acceptable substitutes. And then the lime really takes it to the next level, where you can’t wait to take another bite.
If you’re not doing a Whole30, I’ve also served this chili with a dollop of sour cream. This adds just a touch of creaminess and helps to balance the spice in the chili. But don’t forget all toppings above.
What about the leftovers?
Leftover Whole30 Butternut Squash Chili can be kept in the refrigerator in an airtight container for up to three days, or in the freezer for up to 3 months. Not gonna lie, it might even be better the next day, as the spices really bloom overnight.
Butternut squash chili might be my favorite of all my freezer-friendly meals (shhhhhhh! Don’t tell the others), and I generally make large batches so that I can replenish my freezer stock. This is a great recipe for meal prep.
Whole30 Butternut Squash Chili
My Whole30 Butternut Squash Chili will warm you up on those cold days at the end of the year. It's pure comfort food, but made entirely with healthy ingredients
Ingredients
Butternut Squash Chili
- 5 tbsp avocado oil, divided
- 2 tsp chili powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp kosher salt
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- 1½ lb beef stew meat, such as beef chuck or brisket, cut into bite sized pieces
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 can (4oz) diced green chilis, diced
- 2 cans (14.5oz ea) fire roasted tomatoes
- 1 cup beef stock
- 4 cups butternut squash, cubed (approximately 1 squash)
Whole30 Compliant Toppings
- ½ cup cilantro, finely chopped
- 1 avocado, diced
- 2 limes, sliced into wedges
Instructions
- In a small bowl, mix 3 tbsp avocado oil with chili powder, paprika, garlic powder, salt, oregano, and cayenne pepper to make a runny paste. Add beef to the spice mixture, and toss to coat thoroughly. Set aside for at least 15 minutes to marinate.
- Add the remaining avocado oil to a large pot over medium heat. Add the diced onion, and sauté until the onions become soft and translucent.
- Add the garlic and diced green chilis, and continue to sauté for an additional 3-4 minutes. The mixture should become deeply fragrant.
- Turn the stove to medium-high heat, and add the marinated beef to the pot, including all oil and spices. Sear the beef until the edges become browned.
- Add fire roasted tomatoes and beef stock to the pot. Stir chili together and bring to a boil. Lower to medium-low heat and simmer.
- Add cubed butternut squash and cover the pot. Simmer for 25-30 minutes, or until squash is soft.
- Serve the chili with generous amounts of cilantro, avocado, and lime juice.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 800Total Fat: 43gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 212mgSodium: 630mgCarbohydrates: 38gFiber: 13gSugar: 9gProtein: 74g
Calculated nutrition values are not always accurate, but can provide a general idea for planning purposes. Please do not rely on this information as it may not be complete. Recipes that include unusual ingredients, especially scrap ingredients, will have the least accurate information with this calculator.
