This butternut squash black bean chili is made in an Instant Pot in under 30 minutes. A dump and cook meatless meal that is easy to make. Video included.
425grams 15 oz butternut squash, cut into approx. 1” cubes
⅓cupred lentildry uncooked
425grams15.25 oz can black beansor cooked from scratch
2cupsvegetable stock/ brothor water
411grams/ 14.5 oz fire-roasted tomatoes
1.5cups/ 12 oz crushed tomatoes
Salt to taste
1Chipotle chili in Adobo with 1 teaspoon saucecrushed with the fork ( see notes)
The seasoning used, see notes
½teaspoonground cumin
¼teaspooncinnamon
½teaspoonMexican Oregano
¼teaspoongarlic powder
½teaspooncayenne
½teaspoonsmoked paprika
1.5teaspooncocoa powdertrust me
Toppings for later
Freshly squeezed lemonhighly recommended
Some sour cream
Chopped avocados
Cilantro
Tortilla Chips
Instructions
Do check out the step by step video of making this chili given below.
Rinse red lentil a couple of times and drain the water.
Keep it aside.
Switch on the Instant Pot on saute mode.
Add oil to the inner pot. Once warm, add in the onion and celery and saute for 30 seconds.
Add in the garlic and saute for 15 seconds.
Now add in the butternut squash, spices, cocoa, chili in Adobo, mix well scraping the bottom.
Throw in the red lentil, black beans and stir to mix.
Top it up with the vegetable stock, salt, fire-roasted tomatoes, crushed tomatoes.
Place the lid on the pot and make sure the black knob is in the SEALING position.
Tap Manual HIGH PRESSURE and 3 minutes on the Instant Pot display.
The chili will take about 10 minutes to come to the pressure and count down 3 minutes from there.
Let it cool down naturally which will take another 15 minutes.
Once the silver pin drops down, turn the black knob to a VENTING position.
Carefully open the lid and stir.
Check if the butternut squash is done cooking by pressing it with the spoon.
Chili will thicken in a matter of minutes.
Taste and adjust any seasoning if needed.
Enjoy it warm with desired toppings.
Video
Notes
The spice level is 4 on 5 with 5 being hot.
Stovetop cooking directions
You can make this chili in a large pot on the stovetop.
Add all ingredients as directed. Cook loosely covered with a lid and keep stirring frequently.
This will avoid the broth to overflow or spill out.
Cook for 20-25 minutes until the butternut squash is tender.
Possible Substitute
Swap the seasoning with 1 tablespoon chili powder (not red chili alone)
Substitute chili in adobo with ½ teaspoon cayenne or use smoked paprika for less heat. Please note that use only one count chili from the can and not the entire can.
Use an equal amount of canned diced tomatoes if a fire-roasted one is unavailable.
Swap crushed tomato for an equal amount of tomato puree
Use water instead of vegetable stock.
If butternut squash is not in season swap it with sweet potatoes, yum!
Valuable tips
While making this chili in the Instant Pot make sure you scrape the base often to avoid anything sticking at the bottom of the pot before adding in the vegetable stock.
Chili thickens more as it starts to cool, so don't panic if you don't see it thick right after cooking.
If you are skipping lentils then just smash a part of chili with the back of your spoon to create a nice thick sauce.
Adjust the spices to your taste.
Reduce the use of chilies if you prefer less heat in your chili.
Keep the chili mild if making it for kids. Take the desired portion out and then you can always add more chili powder later and simmer for 2-3 minutes.
How to store this Vegan Chili?
This butternut squash black bean chili is a delicious meal prep and freezer friendly recipe.
You can easily double or triple the recipe and enjoy it for later.
This vegan gluten-free chili keeps well stored in the fridge for 3 days.
Or freeze it in one-time use portion size airtight containers for up to 3 months.
As chili will thicken, add water to get it to the desired consistency.