Bean-less Chili with Butternut Squash & Sweet Potatoes

Bean-less Chili with Butternut Squash & Sweet Potatoes

Autumn, football, bonfires and chili — they just go together! But, if you’re like me, you try to avoid beans as much as possible. I love it when food tastes great, satisfies your tummy, and doesn’t hurt the belly after eating! Beans are a source of discomfort, so I really try not to use recipes that rely on them.

But chili is a classic, and I didn’t want to part with this wonderful dish. So, I did some research, found some bean-less recipes and then adapted it to fit our liking. This has become one of my family’s favorite dishes.


Bean-less Chili with Butternut Squash & Sweet Potato

  • 4 TBSP Butter (Ghee)

  • 1lb. Ground Beef (lean)

  • 1 Onion

  • 2 Stalks of Celery

  • 1 C Carrots

  • 1 Green Bell Pepper

  • 1 Red Bell Pepper

  • 1 Butternut Squash (peeled, cored, diced)

  • 2 Sweet Potatoes (peeled, diced)

  • 4-5 Cloves of Garlic, minced

  • 3 TSP Cumin

  • 4 TSP Chili Powder

  • 3 TSP Paprika

  • 1 1/2 TSP Mustard Powder

  • Salt & Pepper to Taste

  • 1 28oz. Can of Crushed Tomatoes

  • 1 C Water (or Beef Broth)


Chop all vegetables while heating butter (or ghee) over medium in dutch oven (stove-top). Cook vegetables until soft, then add ground beef, garlic, and spices and continue to cooking until meet is browned. Add crushed tomatoes and water (or beef broth) and stir. Cover dutch oven with lid and turn heat to low. Let it simmer for 30-45 minutes before serving.

Looking for a great dessert to go with this dish? Check out our favorite fall recipes post!

I genuinely hope you love this recipe as much as my family does, and I hope you find it a great alternative to bean chili!

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Copyright Laura Thigpen, used with permission on HartDesignCo.

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