Risotto with Lemon and Shrimp
Vegetarian Butternut Squash Chili
| By : |
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.
| 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
Ingredients
Toppings
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Instructions
- Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
- 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.
- Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Add salt, black beans, tomatoes, squash and bay leaf to the pot and stir to combine.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 3 minutes.
- When the time is up, <.strong>quick-release the pressure.
- 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.
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