Squash and Black Bean Chili

qr
Squash and Black Bean Chili
J
Jane

Servings:
4-6
Prep time:
00:10
1 Rating
5

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

Ingredients

  • 2 cups (1 large) onion, chopped
  • 2 tsp (4 cloves ) garlic, minced
  • 4 cups (1 medium) butternut squash peeled & cubed 1” pieces
  • 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

  1. 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
  2. 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