Butternut Squash Chili is a delicious twist on the classic chili recipe. Tender and sweet butternut squash paired with peppers, beans, and spices in a savory tomato broth.
1 canpinto beans, or bean of choice, rinsed and drained, 14 ounce
4cupsbutternut squash, about 1 medium butternut squash, peel and cubed into bite size pieces
Instructions
Drain and rinse the beans well.
Slow Cooker Cooking Method
Place all the ingredients in the slow cooker. Gently mix and ensure all ingredients are submerged in liquid. Cook on low for 7-8 hours or 4-5 on high or until butternut squash is tender.
Stove Top Cooking Method
In a large pot, add all of the ingredients except the beans. Gently mix to combine and ensure all ingredients are submerged in liquid. Bring to a simmer on medium heat for about 45 - 60 minutes, or until the squash is tender.
Instant Pot Cooking Method
Turn on sauté mode. Add 1 tbsp of oil to the pot. Add the onion and squash. Sauté until the onion is translucent.
Add all of the remaining ingredients except the beans. Gently mix to combine and ensure all ingredients are submerged in liquid (ensure the ingredients do not go past the max fill line on your instant pot. A 6 or 8 quart pot in recommended).
Place the lid on the Instant Pot and lock in place. Turn the pressure valve to SEALING. Cook on high pressure using the MANUAL/PRESSURE COOK button (or Soup Button) setting for 8 minutes.
When the cook time ends, allow the pressure to release naturally for 5 minutes by leaving the Instant Pot alone and not removing the lid. Once the screen reads L00:05, indicating a 5 minute natural release has been completed, carefully turn the pressure release valve to the VENTING position to release any remaining pressure. Make sure that the pressure valve has dropped down and then carefully remove the Instant Pot lid.
Add in the beans and stir the chili.
Serve
Serve with desired toppings and enjoy!
Notes
ReheatReheat stove top in a small pot on medium heat for about 4-5 minutes, or until warmed through. To reheat in the microwave, transfer to a microwave safe container and heat for 2-3 minutes or until warmed through.StorageStore the cooled chili in air tight containers in the fridge for up to 4 – 5 days. You can also transfer to freezer safe containers and freeze for up to 3 months.Make AheadThis recipe is perfect for make ahead. Follow the recipe as usual and store in the fridge. The chili lasts in the fridge for up to 4-5 days and can also be frozen for up to 3 months.FreezingOnce the chili has cooled transfer to freezer safe containers or Ziploc bags. You can measure out single serving sizes or multiple serving sizes. Freeze for up to 3 months. Tip: if freezing in Ziploc bags, lay the bags flat to take up less space. Thaw in the fridge overnight and reheat stove top or in the microwave per the above notes.