J
JaneServings:
4-6
Prep time:
00:10
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
