Vegetarian Butternut Squash Chili
By :Chop Secrets
instant pot recipe, instant pot vegan recipes, instant pot squash recipes, vegan chili recipe, instant pot vegan recipes
Print Recipe
Savory vegan chili packed with golden squash, fresh tomatoes and black beans, spiced with just the right amount of jalapeño and red onion for great flavor.
instant pot recipe, instant pot vegan recipes, instant pot squash recipes, vegan chili recipe, instant pot vegan recipes
Votes: 2
Rating: 5
Rate this recipe!
Prep Time 10 minutes
Cook Time 10 minutes
Servings
6 servings
Ingredients
  • 1 tbsp olive oil
  • 1 small red onion diced
  • 1 Jalapeno pepper seeded and chopped
  • 2 cloves garlic minced
  • 1 tbsp chili powder
  • 1 cup vegetable broth
  • 1 tsp kosher salt
  • 2 oz cups cooked black beans (or 15can drained and rinsed)
  • 4 cups diced fresh tomatoes about 2 large tomatoes
  • 4 cups cubed butternut squash about 1 1/3 lbs
  • 1 bay leaf
Toppings
  • Diced avocado chopped cilantro, lime wedges, additional sliced jalapeno, optional
Prep Time 10 minutes
Cook Time 10 minutes
Servings
6 servings
Ingredients
  • 1 tbsp olive oil
  • 1 small red onion diced
  • 1 Jalapeno pepper seeded and chopped
  • 2 cloves garlic minced
  • 1 tbsp chili powder
  • 1 cup vegetable broth
  • 1 tsp kosher salt
  • 2 oz cups cooked black beans (or 15can drained and rinsed)
  • 4 cups diced fresh tomatoes about 2 large tomatoes
  • 4 cups cubed butternut squash about 1 1/3 lbs
  • 1 bay leaf
Toppings
  • Diced avocado chopped cilantro, lime wedges, additional sliced jalapeno, optional
instant pot recipe, instant pot vegan recipes, instant pot squash recipes, vegan chili recipe, instant pot vegan recipes
Votes: 2
Rating: 5
Rate this recipe!
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. When oil gets hot, add onion and optional jalapeno to the pot and saute until onion is soft, 3-4 minutes. Add garlic and chili powder and cook for 1-2 minutes more.
  3. Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  4. Add salt, black beans, tomatoes, squash and bay leaf to the pot and stir to combine.
  5. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 3 minutes.
  7. When the time is up, <.strong>quick-release the pressure.
  8. Serve hot topped with diced avocado, chopped cilantro, lime wedges and/or sliced jalapeno (optional).
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.

2 replies
  1. trilijay
    trilijay says:

    Made this last night and it was a hit with my wife and I! I actually made it a little spicier by using a large jalapeño pepper but all the ingredients really went well together. Definitely a different type of vegan chili and a new favorite.

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