Why You’ll Love This Recipe

Quick and easy thanks to the Instant Pot
Packed with vegetables, fiber, and plant-based protein
Rich, hearty texture with bold chili flavor
Naturally vegetarian and easy to make vegan
Great for meal prep and freezing
Perfect for chilly days and comforting family dinners

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 medium butternut squash, peeled and cubed
1 red bell pepper, diced
2 cans (15 ounces each) beans, drained and rinsed
1 can (28 ounces) crushed tomatoes
2 cups vegetable broth
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional)
1 teaspoon salt
1/2 teaspoon black pepper
Fresh cilantro, for garnish
Avocado, for serving (optional)

Directions

Set the Instant Pot to the sauté function and heat the olive oil.
Add the onion and cook for 3 to 4 minutes until softened.
Stir in the garlic and cook for 30 seconds until fragrant.
Add the butternut squash, bell pepper, beans, crushed tomatoes, vegetable broth, chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper.
Stir well to combine all the ingredients.
Secure the lid and set the valve to the sealing position.
Cook on high pressure for 10 minutes.
Allow a natural pressure release for 10 minutes, then carefully perform a quick release for any remaining pressure.
Open the lid and stir the chili.
If desired, lightly mash some of the squash to create a thicker texture.
Taste and adjust seasonings as needed.
Garnish with fresh cilantro and serve with avocado if desired.

Servings and timing

Servings: 6 to 8
Prep Time: 15 minutes
Cook Time: 10 minutes
Pressure Build and Release Time: 20 minutes
Total Time: Approximately 45 minutes

Variations

Add black beans, kidney beans, or pinto beans for variety.
Stir in corn for extra sweetness and texture.
Add diced jalapeños for more heat.
Include quinoa for additional protein and heartiness.
Use sweet potatoes alongside the butternut squash.
Add a chipotle pepper in adobo sauce for smoky flavor.
Top with shredded cheese, sour cream, or tortilla strips if not keeping it vegan.

Storage/Reheating

Allow the chili to cool completely before storing.

Store in an airtight container in the refrigerator for up to 5 days.

Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

To reheat, warm the chili on the stovetop over medium heat or in the microwave until heated through. Add a splash of broth or water if the chili thickens too much during storage.

FAQs

Can I make this chili without an Instant Pot?

Yes. Simmer all the ingredients in a large pot on the stovetop for about 40 to 50 minutes, or until the squash is tender.

What type of beans work best?

Black beans, kidney beans, pinto beans, or a combination of beans all work well.

Is this chili spicy?

The spice level is mild to moderate. Adjust the cayenne pepper or add fresh chilies to increase the heat.

Can I freeze Instant Pot Butternut Squash Chili?

Yes. It freezes very well and is ideal for meal prep.

How do I thicken the chili?

Mash some of the cooked squash or simmer the chili using the sauté function for a few extra minutes.

Can I add protein?

Absolutely. Quinoa, lentils, tofu, or plant-based meat alternatives make great additions.

Is this recipe vegan?

Yes. The base recipe is naturally vegan and dairy-free.

What toppings go well with this chili?

Avocado, cilantro, green onions, shredded cheese, sour cream, and tortilla strips are all excellent choices.

Can I use frozen butternut squash?

Yes. Frozen squash works well and helps reduce preparation time.

What should I serve with this chili?

Cornbread, rice, tortilla chips, or a simple green salad make excellent side dishes.

Conclusion

Instant Pot Butternut Squash Chili is a flavorful, nourishing meal that combines tender squash, hearty beans, and bold spices in a rich tomato-based broth. Quick to prepare and packed with wholesome ingredients, this chili is perfect for busy weeknights, meal prep, or cozy family meals. With its comforting texture and satisfying flavor, it’s a recipe you’ll find yourself making again and again.

Instant Pot Butternut Squash Chili

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Instant Pot Butternut Squash Chili is a hearty and flavorful vegetarian chili made with tender butternut squash, beans, tomatoes, and bold spices. Quick to prepare in the Instant Pot, this nourishing meal is perfect for busy weeknights, meal prep, or cozy family dinners.

Author: Laura
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Yield: 6 to 8 servings
Category: Main Course
Method: Instant Pot
Cuisine: American
Diet: Vegan

Instructions

Set the Instant Pot to the sauté function and heat the olive oil.
Add the onion and cook for 3 to 4 minutes until softened.
Stir in the garlic and cook for 30 seconds until fragrant.
Add the butternut squash, bell pepper, beans, crushed tomatoes, vegetable broth, chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper.
Stir well to combine all ingredients.
Secure the lid and set the valve to the sealing position.
Cook on high pressure for 10 minutes.
Allow a natural pressure release for 10 minutes, then carefully release any remaining pressure.
Open the lid and stir the chili.
Lightly mash some of the squash if a thicker texture is desired.
Taste and adjust seasonings as needed.
Garnish with fresh cilantro and serve with avocado if desired.

Notes

Use black beans, kidney beans, pinto beans, or a combination for variety.
Stir in corn for added sweetness and texture.
Add diced jalapeños for extra heat.
Include quinoa for additional protein and heartiness.
Use sweet potatoes alongside the butternut squash.
Add chipotle peppers in adobo sauce for smoky flavor.
Top with shredded cheese, sour cream, or tortilla strips if not keeping the recipe vegan.
Store in the refrigerator for up to 5 days.
Freeze in airtight containers for up to 3 months.
Add extra broth or water when reheating if the chili becomes too thick.

Nutrition

Serving Size: 1 bowl
Calories: 280 kcal
Sugar: 8 g
Sodium: 640 mg
Fat: 5 g
Saturated Fat: 1 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 12 g
Protein: 11 g
Cholesterol: 0 mg