Name: Squash and Black Bean Chili
Prep time: 10 min
Ingredients: 2 tbsp olive oil; 2 cups (1 large) onion, chopped; 2 tsp (4 cloves ) garlic, minced; 4 cups (1 medium) butternut squash peeled & cubed 1” pieces; 2 x 15.5 oz can black /pinto or kidney beans, rinsed; 2 chipotle chilis, canned in adobo, chopped; 2 tbsp tomato paste; 14.5 oz can diced tomatoes; 1 Southwest Fiesta blend; 1 1/2 cups vegetable broth; 1⁄2 tsp salt; to serve: optional toppings of sour cream, a handful strong Mexican cheese or cheddar

All recipes

Jane

Servings:

4-6

Prep time:

00:10

5 Ratings

A satisfying plant based bean and chipotle chili with a warm, spiced finish

Ingredients

2 tbsp olive oil
2 cups (1 large) onion, chopped
2 tsp (4 cloves ) garlic, minced
4 cups (1 medium) butternut squash peeled & cubed 1” pieces
2 x 15.5 oz can black /pinto or kidney beans, rinsed
2 chipotle chilis, canned in adobo, chopped
2 tbsp tomato paste
14.5 oz can diced tomatoes
1 Southwest Fiesta blend
1 1/2 cups vegetable broth
1⁄2 tsp salt
to serve: optional toppings of sour cream, a handful strong Mexican cheese or cheddar

Instructions

Slow Cook: 1) heat oil in a skillet & sauté the onions & garlic for 2 minutes 2) transfer onion mixture the cooker 3) stir in the squash, beans, chilis, tomato paste, tomatoes, Southwest Fiesta blend, vegetable broth, salt 4) cover and cook on LOW: 8 hours or HIGH: 3 hours
Pressure Cook: 1) heat oil on sauté function; cook onion & garlic for 2 minutes 2) stir in the squash, beans, chilis, tomato paste, tomatoes, Southwest Fiesta blend, vegetable broth, salt 4) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 10 minutes. 4) Vent with Quick Pressure Release.

Tips

substitute the squash for sweet potatoes which will dissolve more into the body of the chili

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