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    Instant pot butternut squash chili

    December 21, 2021 by Andy Leave a Comment

    Jump to Recipe Jump to Video Print Recipe

    My instant pot butternut squash chili is a perfect vegan dump and go recipe. Bursting with taste and ready in less than 1 hour.

    Instant pot butternut squash chili

     

    Instant pot butternut squash chili

    Instant pot butternut squash chili

    My instant pot butternut squash chili is a perfect vegan dump and go recipe. Bursting with taste and ready in less than 1 hour.
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Keyword: Instant pot butternut squash chili, Instant pot butternut squash recipes, Instant pot easy vegan recipes, Instant pot vegan recipes
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Leave under pressure: 15 minutes minutes
    Servings: 6
    Calories: 330kcal

    Ingredients

    • 2 Whole Onions (roughly chopped)
    • 6 Cloves Garlic (roughly chopped)
    • 1 Whole Chili (roughly chopped)
    • 1 Whole Pepper (bell pepper) Any colour.
    • 454 g Butternut squash (cubed)
    • 400 g Tinned tomatoes
    • 400 g Kidney beans (no need to drain)
    • 400 g Black beans (no need to drain
    • Season to taste
    • 150 g Green lentils
    • 2 tsp Smoked paprika
    • 2 tsp Ground cumin
    • 1 tsp Ground cinnamon
    • ½ tsp Cayenne
    • 350 ml Vegetable stock

    Garnish

    • 1 Bunch Coriander (cilantro) -roughly chopped
    • 2 Whole Lime (quartered)
    • 1 Whole Avocado (divided equally)
    Metric - US Customary

    Instructions

    • Prepare all of the ingredients and add to the pot.
    • Stir together and put the lid on. set on high pressure for 15 minutes.
    • When the time is up, leave under pressure for another 15 minutes and do a quick release.
    • When the pin drops, remove the lid and stir together.
    • Serve with the garnish and enjoy!

    Video

    Nutrition

    Calories: 330kcal | Carbohydrates: 63g | Protein: 20g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 331mg | Potassium: 1259mg | Fiber: 22g | Sugar: 6g | Vitamin A: 8825IU | Vitamin C: 26mg | Calcium: 128mg | Iron: 7mg

    I hope you have enjoyed my recipe for instant pot butternut squash chili. Please take a look at some of my other vegan recipes:

    • Instant pot vegan cheesecake
    • Instant pot pasta puttanesca
    • Instant pot chickpea tikka masala

    If you have any comments, questions or suggestions, please leave them in the box below and I would be delighted to help.

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