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Chicken Butternut Squash Chili - gluten free, grain free, dairy free

Chicken Butternut Squash Chili

  • Author: Tara | Treble in the Kitchen
  • Total Time: 50 mins
  • Yield: 8 servings 1x


  • 1 medium butternut squash, seeded and peeled, cubed
  • 2 Tbsp extra virgin olive oil, divided
  • 1 onion, diced
  • 2 tsp garlic powder
  • 1 Tbsp chili powder
  • 1 Tbsp cumin
  • 1⁄2 tsp cinnamon
  • 2 tsp oregano
  • 1 lb ground chicken
  • 2 bell peppers, deseeded and chopped
  • 1 15oz can tomato sauce
  • 2 10 oz cans diced tomatoes with green chilies, with juices
  • 2 cups vegetable or chicken broth/stock
  • 1 can black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1⁄2 tsp sea salt (or to taste)
  • 1⁄4 tsp black pepper (or to taste)


  1. Preheat the oven to 400 degrees F.
  2. Toss the butternut squash with 1 Tbsp of olive oil. Place on a baking sheet lined with parchment paper and roast at 400 degrees F for about 25 minutes.
  3. In a large pot, heat olive oil over medium heat. Add the onion and cook until fragrant. Next, add the garlic powder, chili powder, cumin, cinnamon, and oregano.
  4. Add the ground chicken to the pot and sprinkle with a pinch of sea salt. Cook, breaking it into smaller pieces.
  5. When cooked through add the bell peppers, tomato sauce, diced tomatoes, and broth. Stir and bring
  6. to a simmer for about 20 minutes.
  7. Add the black beans, kidney beans and the butternut squash. Bring the chili back to a simmer and cover for 10-15 minutes.
  8. Remove from heat and add salt and
  9. pepper.
  10. Serve and enjoy.
  11. If serving at a later date, cover and store in the fridge or place in a freezer zipper top storage bag once cooled.


*To reduce sodium when using canned foods, drain and rinse beans for 1 minute under running water before using.

  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Category: dinner, chili, soup, stew, gluten free, grain free, dairy free
  • Cuisine: American


  • Serving Size: 1/8 recipe
  • Calories: 279
  • Sugar: 8 g
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 35 g
  • Fiber: 20 g
  • Protein: 24 g
  • Cholesterol: 35 mg