Prep Time 30 mins Cook Time 1 hour or so
10 servings Calories: 79kcal
Vegan Butternut Squash Chili by Kathy Carmichael
Number of Servings: 10
Recipe Overview
Recipe by J J
When to use this Recipe
Equipment Needed
InstaPot
Ingredients
Directions
* 1 medium butternut squash (yields 4 cups diced in ½ inch cubes) add later.
* 1 large white onion diced (yield 1 ½ cups)
* 2 jalapeños seeds removed, and diced small ( I used sriracha 2 tsp)
* 2 cloves garlic minced
* 3 stalks celery yield 1 cup, chopped
* 1 14.5 ounce cans organic diced tomatoes or two cans. It is kinda dry.
* 1 29 ounce can organic tomato sauce
* 2 cups organic vegetable broth
* 1 9 ounce can of Rotel tomatoes with green chilis
* 2 15.5- ounce cans organic dark kidney beans or pinto beans drained and rinsed
* 1 package vegan chili seasoning mix ( I used 4 T chili powder, 1 tsp each onion, garlic and cumin)
* 1 cup corn frozen or fresh (Trader Joes canned works well here, but add at end.)
* 2 cups dry lentils I used brown
* 1 Tablespoon unsweetened cocoa powder
Instant Pot Directions
- Turn on the sauté function on your Instant Pot.
- Once hot, add ¼ cup of water, the onion, garlic, jalapeño, and celery.
- Add the seasoning packet. Sauté for 3-4 minutes, stirring frequently, or until onion is translucent and fragrant.
- Add a little bit more water as needed to prevent sticking.
- Turn off the sauté function by pressing “Cancel.”
- Add all ingredients except squash and corn if using canned.
- Put beans on the bottom and don’t stir. The burn message is apt to happen.
- Put on the Instant Pot lid and turn to seal. Pressure cook on HIGH for 20 minutes.
- Once the timer goes off, let the steam release naturally, or carefully press the quick release if in a hurry.
Serve with sliced tomatoes, jalapeños, avocados, cilantro, or any other toppings you wish.
Notes (I made a few changes.)
Open the IP and add the squash and corn for another 3 minutes. Or you can cook the squash and corn separately and add them at the end.
Notes
* If you don’t have sweet potatoes or butternut squash, any squash in season will work well in this butternut squash chili recipe.
* For those who like it spicy, serve it with the hot sauce of your choice.
* Serve with vegan sour cream, sprinkle with vegan shredded cheese, and tortilla chips on the side.
Nutrition
Serving: 10g | Calories: 79kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 596mg | Potassium: 586mg | Fiber: 4g | Sugar: 6g | Vitamin A: 8517IU | Vitamin C: 27mg | Calcium: 53mg | Iron: 2mg
