Recipes + Tips

Bean-less Butternut Chili

Nothing says fall like cooler weather, football, bonfires and of course chili! Our bean-less butternut chili is a fragrant, filling and delicious meal to keep you warm during those colder days/nights. It is so fast and easy to make and can be easily doubled (or tripled) and frozen for quick meals later!


1-2 lbs. ground beef
1 tbs. olive oil or cooking fat of choice
1 onion, chopped
1 bell pepper, chopped
1 small-medium butternut squash, peeled, seeds removed and diced (roughly 1/4 in cubes)
1-2 jalapeños, seeds removed and chopped
3 cloves garlic, minced
1 large can, diced tomatoes
1 can tomato sauce
1/2 cup bone broth or water
1 tbs. chili powder
1/2 tbs. ancho chili powder
1/2 tbs. cumin
1/2 tbs. oregano
1/2 tsp. cinnamon
1/2 tsp. sea salt
1/2 tsp. black pepper


In a pot, over medium heat, brown ground beef. Drain and set aside. Heat oil in the pan and add in the onion. Sprinkle with a pinch of salt and saute until onions become translucent. Add in bell peppers, butternut squash, jalapeños and garlic and sauce for another minute or two, just until vegetables begin to soften. Add in all the spices, tomato sauce, diced tomatoes and bone broth and stir. Bring chili to a boil, then reduce to medium low and simmer for at least 30 minutes, or until the squash is soft. The longer it simmers the better the flavor. And it tastes even better the next day