Instant Pot Spicy Vegetarian Chili

Instant Pot Butternut Vegetarian Chili

Instant Pot Spicy Vegetarian Chili

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Diet
vegetarian icon
Servings4
Calories270
Prep Time30 mins
Cook Time5 mins
Pressure Build & Release20 mins
Total Time1 hr

EQUIPMENT SUGGESTIONS

3 quart mini Instant Pot

Ingredients
 

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 1 large red bell pepper, chopped
  • 1 tablespoon chili powder
  • ½ tablespoon paprika, smoked paprika works well here, too
  • 1 teaspoon ground cumin
  • ½ teaspoon cinnamon
  • 1 teaspoon kosher salt
  • 3 cloves garlic, minced
  • 2 cups vegetable broth
  • 1 tablespoon chipotle in adobe sauce, chopped or can substitute 1 ½ teaspoon chipotle pepper
  • 1 ½ cups butternut squash , cubed
  • 14 ounce can diced fire-roasted roma tomatoes
  • 15 ounce can Tri-Bean Blend
  • 1 bay leaf
  • ½ cup frozen sweet corn
  • avocado, sliced (optional)

Instructions
 

  • Set Instant Pot to normal sauté and add olive oil. Once hot, add diced onion and chopped red pepper and sauté for several minutes until onion and pepper have softened.
    2 tablespoons olive oil
    1 medium yellow onion
    1 large red bell pepper
  • Add chili powder, paprika, cumin, cinnamon, salt and minced garlic and continue cooking while stirring for 1 minute. Add broth and turn off Instant Pot.
    1 tablespoon chili powder
    1/2 tablespoon paprika
    1 teaspoon ground cumin
    1/2 teaspoon cinnamon
    1 teaspoon kosher salt
    3 cloves garlic
    2 cups vegetable broth
  • Add all other ingredients except the corn. Set Instant Pot to manual HIGH pressure for 5 min. Allow about 20 min for it to build pressure and about 10 min to depressurize before quick releasing.
    1 tablespoon chipotle in adobe sauce
    1 ½ cups butternut squash
    14 ounce can diced fire-roasted roma tomatoes
    15 ounce can Tri-Bean Blend
    1 bay leaf
  • Once open, remove bay leaf and mix in corn. Allow to sit a few min before serving. Add optional avocado slices to individual servings.
    1/2 cup frozen sweet corn
    avocado

RECIPE NOTES

  • For stove top method:  a ceramic dutch oven is ideal. Prep ingredients and follow Instpot  instructions for sauté over medium heat.  Once all ingredients are added, bring to a boil then reduce to simmer for 30 minutes.  Add corn and simmer an additional 5 minutes.  Serve. 
  • For a total comfort meal, serve over oven crispy baked tater tots. 

MY NOTES

NUTRITION

Serving: 1g | Calories: 270kcal | Carbohydrates: 43g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 1506mg | Potassium: 932mg | Fiber: 11g | Sugar: 11g | Vitamin A: 7980IU | Vitamin C: 80mg | Calcium: 123mg | Iron: 4mg
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