Vegetarian Butternut Squash Chili
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.
Servings Prep Time
6servings 10minutes
Cook Time
Servings Prep Time
6servings 10minutes
Cook Time
  • 1tbsp olive oil
  • 1 small red oniondiced
  • 1 Jalapeno pepperseeded and chopped
  • 2cloves garlicminced
  • 1tbsp chili powder
  • 1cup vegetable broth
  • 1tsp kosher salt
  • 2oz cups cooked black beans (or 15candrained and rinsed)
  • 4cups diced fresh tomatoesabout 2 large tomatoes
  • 4cups cubed butternut squashabout 1 1/3 lbs
  • 1 bay leaf
  • Diced avocadochopped cilantro, lime wedges, additional sliced jalapeno, optional
  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.