This easy Instant Pot Vegetarian Chili gets a fall twist with the addition of cubed butternut squash. The natural sweetness of the squash pairs well with the spicy chili. Add on Cabot 1 Year Cheddar and Greek Style Yogurt to top it off!
1 tablespoon avocado oil, canola oil or vegetable oil
3 cloves garlic, chopped
1 large onion, diced
1 jalapeño pepper, finely chopped, seeded if desired
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1 cup vegetable broth or water
2 15-ounce cans diced tomatoes
¼ cup tomato paste
3 cups cubed butternut squash
1 15-ounce can kidney beans, drained and rinsed
1 15-ounce can pinto beans, drained and rinsed
1 cup shredded Cabot 1 Year Cheddar
¼ cup sliced scallions
⅔ cup Cabot Plain Greek Yogurt
ADD oil to the insert of pressure cooker or instant pot. Switch power to sauté mode.
ADD garlic, onion and jalapeno pepper and cook, stirring often until the garlic and onion start to soften, about 5 minutes.
ADD chili powder, cumin and salt and cook, stirring until fragrant, 30 seconds to 1 minute. Add water and switch the heat off.
ADD diced tomatoes and tomato paste. Stir to break up the tomato paste. Add in butternut squash. Cover and set vent to sealed position. Switch power to pressure cook for 7 minutes.
OPEN valve to venting position using tongs and an oven mitt, when timer goes off. When steam dissipates, remove lid. Set power to sauté mode and stir in beans. Cook, stirring once or twice until steaming hot and heated through, about 3 minutes.
SERVE chili topped with Cabot 1 Year Cheddar, yogurt and chopped scallions.
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