Instant Pot Butternut Squash Chili

Yields1 Serving
Prep Time5 minsCook Time15 minsTotal Time20 mins

Directions

1

On saute mode on your instant pot, add oil to your pot and once heated saute the onion, garlic, and jalapeno for 4-5 minutes or until translucent.

2

Add in your spices and fry for 30 seconds. Add in your black beans, and diced tomatoes and saute for another 2-3 minutes.

3

Add in your vegetable broth and butternut squash. Do not stir, but just close the lid on your instant pot and make sure it's on the sealed mode on top. On manual high pressure, cook for 6 minutes.

4

Once done and naturally released, open and enjoy topped with your favorite chili toppings!

Category,

Ingredients

 1 tbsp avocado oil
 1 medium onion (diced)
 2 garlic cloves (minced
 1 small jalapeno (seeds removed and finely diced)
 1/2 tsp cumin
 1/2 tsp smoked paprika
 1 tsp sea salt
 1tsp ground black pepper
 1 15.5 oz. can black beans (drained and washed)
 2 roma tomatoes (diced)
 1 cup vegetable broth
 4 cups butternut squash (peeled and cubed)
 1 bay leaf
Nutrition Facts

Serving Size 6 servings

Servings 1


Amount Per Serving
Calories 436
% Daily Value *
Total Fat 3g5%
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 1715mg72%
Potassium 700mg20%
Total Carbohydrate 84g29%
Dietary Fiber 20g80%
Sugars 20g
Protein 20g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

Ingredients

 1 tbsp avocado oil
 1 medium onion (diced)
 2 garlic cloves (minced
 1 small jalapeno (seeds removed and finely diced)
 1/2 tsp cumin
 1/2 tsp smoked paprika
 1 tsp sea salt
 1tsp ground black pepper
 1 15.5 oz. can black beans (drained and washed)
 2 roma tomatoes (diced)
 1 cup vegetable broth
 4 cups butternut squash (peeled and cubed)
 1 bay leaf

Directions

1

On saute mode on your instant pot, add oil to your pot and once heated saute the onion, garlic, and jalapeno for 4-5 minutes or until translucent.

2

Add in your spices and fry for 30 seconds. Add in your black beans, and diced tomatoes and saute for another 2-3 minutes.

3

Add in your vegetable broth and butternut squash. Do not stir, but just close the lid on your instant pot and make sure it's on the sealed mode on top. On manual high pressure, cook for 6 minutes.

4

Once done and naturally released, open and enjoy topped with your favorite chili toppings!

Instant Pot Butternut Squash Chili

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