Instant Pot Butternut Squash and White-colored Bean Chili

 

Butternut Squash White Bean Soupvegan and gluten-free!

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Vegetarian Butternut Squash and Black Bean Chili

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Instant Pot Vegetarian Butternut Squash Chili

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1-Pot Butternut Squash Chili | Minimalist Baker

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Instant Pot Butternut Squash Chili

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Butternut Squash White Bean Soupvegan and gluten-free!

Video taken from the channel: Kathleen Kastner


 

Butternut Squash and White Bean Soup | By: What Chelsea Eats

Video taken from the channel: What Chelsea Eats


 

Vegetarian Butternut Squash and Black Bean Chili

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Instant Pot Vegetarian Butternut Squash Chili

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Butternut Squash Chili | Instant Pot Recipes!

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1-Pot Butternut Squash Chili | Minimalist Baker

Video taken from the channel: Minimalist Baker


 

Instant Pot Butternut Squash Chili

Video taken from the channel: Cook With Manali


The night before cooking, soak the beans. Place the beans in a large bowl and cover with 10 cups cold water; soak for 8–12 hours. Drain and rinse thoroughly.

To make the chili, put the oil in the Instant Pot, select sauté and adjust to more/high heat. The ones in this chili are simmered for 4 hours with sweet butternut squash, spicy green chili peppers, and savory cumin. As a result, you end up with a fiber-filled meal that brings just the right amount of spicy and savory, with a touch of. Add the butternut squash and bay leaf without stiring; Close the Instant Pot lid and set the valve to sealing; Cook on high pressure for 6 minutes.

Use Natural Release; Remove and discard the bay leaf. Garnish as desired. Instructions Heat oil over medium heat in a large soup pot and add butternut squash and onions, sautéing until onions are soft, about 5 minutes. Add garlic and bell peppers. Press the manual/pressure cook button and cook on high pressure for 5 minutes.

The pressure valve should be in the sealing position. Let the pressure release naturally for 5 minutes and then do a quick pressure release by manually moving the pressure valve from sealing to venting position. Stir in lime juice and serve. This quick and easy butternut squash soup is so flavorful with ginger and brown sugar; and it only takes a few minutes in your Instant Pot®!

By Fioa Instant Pot® Vegan 15-Bean Soup. Combine all ingredients, except toppings, in the pressure cooker pot. Set the cook time for 10 minutes. Let the pressure release naturally for 10 minutes, then release remaining pressure.

Serve topped with crushed tortilla chips, shredded cheddar, sour cream, and cilantro, if desired. Pressure Cook Butternut Squash: Pour 1 cup (250ml) cold water, then place trivet in Instant Pot. Layer the cut butternut squash on top of trivet (as shown in photos). Lock the lid, then turn Venting Knob to the Sealing Position.

Pressure Cook at High Pressure for 8 This chili recipe ditches the beans and instead loads up on the ground beef. This is the perfect lunch or dinner for that rainy day. This is the perfect lunch or dinner for that rainy day.

In this recipe you can expect all the typical delicious chili. Follow the instructions for browning the meat, then sautéing the onion, pepper, and garlic but use a saucepan over medium heat on the stove instead of the Instant Pot Sauté mode. Transfer everything to your slow cooker and add remaining ingredients, except for butternut squash.

Sprinkle cubed butternut squash over chili mixture evenly.

List of related literature:

Add the squash and sauté for about 5 minutes.

“The What Would Jesus Eat Cookbook” by Don Colbert
from The What Would Jesus Eat Cookbook
by Don Colbert
Thomas Nelson, 2011

Reduce the heat to medium-low and simmer the mixture for about 30 minutes until the squash and beans are very tender.

“The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico” by Cheryl Jamison, Bill Jamison
from The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico
by Cheryl Jamison, Bill Jamison
Harvard Common Press, 1995

slightly sweet flavor, pureed butternut squash is one of our favorite side dishes.

“Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.” by America's Test Kitchen
from Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2011

Add the diced squash, garlic, and crushed red pepper, and season lightly with salt.

“The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant” by Scott Conant
from The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant
by Scott Conant
Houghton Mifflin Harcourt, 2013

The squash may be served right away or puréed for use in other recipes.

“Not Your Mother's Slow Cooker Cookbook” by Beth Hensperger, Julie Kaufmann
from Not Your Mother’s Slow Cooker Cookbook
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2004

Add 1 thinly sliced red onion and ½ teaspoon minced fresh oregano, cover, and cook until beginning to brown, 5 to 7 minutes; add to spinach and squash.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Add the cooked grated squash and the pureed squash mixture and mix well.

“Zahav: A World of Israeli Cooking” by Michael Solomonov, Steven Cook
from Zahav: A World of Israeli Cooking
by Michael Solomonov, Steven Cook
HMH Books, 2015

Add the spinach and sliced basil and sauté until just barely wilted, about 30 seconds.

“Huckleberry: Stories, Secrets, and Recipes From Our Kitchen” by Zoe Nathan, Laurel Almerinda, Josh Loeb, Matt Armendariz
from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen
by Zoe Nathan, Laurel Almerinda, et. al.
Chronicle Books LLC, 2014

2|Add remaining vegetable broth, squash, and potatoes to the pot, along with the salsa and oregano.

“The China Study Cookbook: Over 120 Whole Food, Plant-Based Recipes” by LeAnne Campbell, T. Colin Campbell, Steven Campbell Disla
from The China Study Cookbook: Over 120 Whole Food, Plant-Based Recipes
by LeAnne Campbell, T. Colin Campbell, Steven Campbell Disla
BenBella Books, Incorporated, 2013

Add squash; cover and simmer 6 to 8 minutes, or until squash is tender.

“YOU: On A Diet Revised Edition: The Owner's Manual for Waist Management” by Michael F. Roizen, Mehmet Oz
from YOU: On A Diet Revised Edition: The Owner’s Manual for Waist Management
by Michael F. Roizen, Mehmet Oz
Scribner, 2010

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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14 comments

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  • Stumbled across your recipe for Vegan Mozzarella on the web and now subbed to your channel. As a Chef, it’s great to find inspiration for new dishes and recipes such as this. Going to binge-watch your videos.
    Many thanks!

  • @MosquitoFood I have never had a problem with it. I guess if I dropped it the stove top might crack. I have had this stove top for over 15 years. Hope this helps.

  • Looking forward to trying to make this ourselves, although we may not look like it we try to eat healthy and this looks wonderful. Thanks for sharing this recipe and the step by step process.

  • Hi Chelsea! I made this soup this past Friday and it is delicious! It took longer than I anticipated because I think my butternut squash was too big and my knives (yes, plural) were not sharp enough. I went through 4 knives fighting to cut the squash, and the squash almost won! �� But I finally got it cut up and used half in my soup and froze the other half-it was that big. But my husband and I loved the soup. And it was vegan too! Delicious! Thank you as always for sharing. Blessings to you and yours.

  • This looks amazing!!!!!! Can’t wait to try it. Also maybe in the future you can make easy kid vegan meals? Just a thought �� ��

  • That looks like a great chili. This is going to seem like a silly question but is that a cast iron Dutch oven on a glass top electric range? Reason I’m asking is that I was informed by the appliance store (or misinformed) that cast iron cookware was too dense and heavy and the glass would break. I miss my cast iron Dutch oven. I’m curious what your experience has been.

  • We love butternut squash ��, most of the time we just place the whole butternut squash in the oven for about an hour and 30 min and when done it is amazing without anything else. When I make the soup like you do I found it easier to use a hand held stainless steel blender directly in the pot, less mess to clean ��.

  • Looking forward to trying to make this ourselves, although we may not look like it we try to eat healthy and this looks wonderful. Thanks for sharing this recipe and the step by step process.

  • That looks like a great chili. This is going to seem like a silly question but is that a cast iron Dutch oven on a glass top electric range? Reason I’m asking is that I was informed by the appliance store (or misinformed) that cast iron cookware was too dense and heavy and the glass would break. I miss my cast iron Dutch oven. I’m curious what your experience has been.

  • This looks amazing!!!!!! Can’t wait to try it. Also maybe in the future you can make easy kid vegan meals? Just a thought �� ��

  • Stumbled across your recipe for Vegan Mozzarella on the web and now subbed to your channel. As a Chef, it’s great to find inspiration for new dishes and recipes such as this. Going to binge-watch your videos.
    Many thanks!

  • Hi Chelsea! I made this soup this past Friday and it is delicious! It took longer than I anticipated because I think my butternut squash was too big and my knives (yes, plural) were not sharp enough. I went through 4 knives fighting to cut the squash, and the squash almost won! �� But I finally got it cut up and used half in my soup and froze the other half-it was that big. But my husband and I loved the soup. And it was vegan too! Delicious! Thank you as always for sharing. Blessings to you and yours.

  • @MosquitoFood I have never had a problem with it. I guess if I dropped it the stove top might crack. I have had this stove top for over 15 years. Hope this helps.

  • We love butternut squash ��, most of the time we just place the whole butternut squash in the oven for about an hour and 30 min and when done it is amazing without anything else. When I make the soup like you do I found it easier to use a hand held stainless steel blender directly in the pot, less mess to clean ��.