Nutrition, Recipes

October 24, 2023

Butternut Squash Chili

Recipe from Paleo Running Mom.

paleo butternut squash chicken chili

One of my favs, so I want to share on my blog!



  1. If your chicken needs to be cooked and shredded, do this first* and set aside. Prepare all ingredients before beginning.
  2. Heat a large dutch oven over medium heat and add the ghee or oil. Add the butternut squash and sprinkle all over with sea salt and pepper. Sauté, stirring occasionally for about 5 minutes, until just beginning to brown and soften.
  3. Add in the diced onion and sauté for about a minute until translucent. Then, add in the garlic, peppers, jalapeño and spices, stir and sauté for 3 minutes, until fragrant and softened.
  4. Add in the green chilis, and broth , stir and bring to a boil. Stir in the shredded chicken, nutritional yeast cilantro and lime juice and allow to simmer for 5 minutes. Season with salt and pepper as desired. Serve with coconut “sour cream” (see notes) sliced avocado, additional cilantro and sliced jalapeño if desired. Enjoy!

Recipe Notes


*if you don’t already have cooked chicken, season your chicken breasts with salt, pepper, garlic powder, onion powder and smoked paprika. Bake at 400 degrees for 20 minutes or until cooked through, then shred before using. You can also use a rotisserie chicken, just check ingredients for Whole30 compliance if needed.

** To make Whole30 compliant sour cream with coconut cream, mix 1/2 cup of thick, cold coconut cream with 2 tsp lemon or lime juice and 1/8 tsp fine sea salt. I like to use the 365 brand (Whole Foods) for this as it’s very thick and creamy. Feel free to adjust the salt and lemon to taste.

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