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!
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
1 servings
Serving size
6 servings
- Amount per serving
- Calories436
- % Daily Value *
- Total Fat 3g4%
- Saturated Fat 0g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 1715mg75%
- Total Carbohydrate 84g31%
- Dietary Fiber 20g72%
- Total Sugars 20g
- Protein 20g
- Potassium 700mg15%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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