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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.

Ingredients

  • 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)

Instructions

  1. Set the Instant Pot to the sauté function and heat the olive oil.
  2. Add the onion and cook for 3 to 4 minutes until softened.
  3. Stir in the garlic and cook for 30 seconds until fragrant.
  4. Add the butternut squash, bell pepper, beans, crushed tomatoes, vegetable broth, chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper.
  5. Stir well to combine all ingredients.
  6. Secure the lid and set the valve to the sealing position.
  7. Cook on high pressure for 10 minutes.
  8. Allow a natural pressure release for 10 minutes, then carefully release any remaining pressure.
  9. Open the lid and stir the chili.
  10. Lightly mash some of the squash if a thicker texture is desired.
  11. Taste and adjust seasonings as needed.
  12. 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

Find it online: https://thefamilycooking.com/instant-pot-butternut-squash-chili/