• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Tomato Blues logo

  • Recipes
  • Launch Your Food Blog
  • Shop
  • About
    • YouTube
Home » Recipe Index » Instant Pot Recipes » Butternut Squash Chili- Vegan & GF

Butternut Squash Chili- Vegan & GF

October 26, 2021 By anusha 1 Comment

Jump to Recipe Print Recipe

Get ready to welcome the nip in the air with this butternut squash chili. After all, what is winter without the hearty stews, comforting soups and spicy chilis, eh? This vegan chili is loaded with proteins and is oil-free. Intrigued? Let us get started making one of the yummiest chili of the season, shall we?

Follow us on Pinterest for delicious pins.

butternut squash chili served in a black bowl topped with jalapenos, tortilla chips and cilantro.

I love everything about fall. Donning my pullovers, sipping cups of hot cocoa and Masala Chai, the earthy, woody scent of cinnamon, plump squashes that adorn the markets and the food are something I look forward to every year. 

Fall and chili go hand in hand, agreed? Off late, I have been on a no-oil cooking spree and my Instant Pot has become my best friend in this department. Long story short- I had a beautiful butternut on my counter begging to be chili-ed. 

5 reasons to make this Chili

Just 10 minutes of prep time.

No oil, vegan recipe.

Dump and go Instant Pot Chili loaded with proteins.

Freezer-friendly.

And finally, tasty as heck.

Jump to:
  • Ingredients
  • Variations
  • Storage and shelf life
  • Serving suggestions
  • Method
  • Slow cooker butternut chili
  • Stovetop Chili
  • Explore More Instant Pot Recipes
  • Recipe Card
  • Butternut Squash Chili

Ingredients

Ingredients for butternut squash black bean chili

This recipe calls for no oil.  Here is a breakdown of the ingredients used. You can find the detailed measurements in the recipe card.

Butternut

While I have used butternut squash to make this, you can also try this recipe with other winter squash varieties like acorn squash or Kabocha squash. 

Black beans

Canned black beans are a boon. All in agreement, say aye. Drain the beans well and rinse once under water before using it. 

Lentils

Green lentils are my favorite lentils after red ones. They cook easily, are creamy and wholesome. While these are my first choice in this chili, you can also use brown lentils.

If you are using brown lentils, make sure to soak them for 20 minutes in warm water before cooking.

Veggies

Other than the squash, I have used bell peppers. I used red ones since they were what I had. You can use orange or yellow ones as well. Green ones have a distinct flavor and tends to overpower the flavors in this recipe. So try and use yellow or orange or red peppers.

Tomatoes

Canned tomatoes are my best friends in the pantry. For this Chili, I have used canned diced tomatoes. You can also use 1.5 tbsp tomato paste if you do not have access to this. 

Fresh tomatoes and tomato puree are decent substitutes for diced tomatoes as well.

Jalapeno

These are an integral part of any good chili. We are huge Jalapeno fans here. I did not bother deseeding them. But if you are worried about the heat, please remove the seeds before adding them.

Spices and aromatics

A combination of onions, garlic and spices like ground cumin and paprika work their charm here in this squash chili recipe. Since we love our chili spicy, I have used both cayenne and smoked paprika. You can also use regular red chili powder in place of cayenne.

Feel free to give either one a miss if you are wary of spicy food.

You can also add freshly ground black pepper as a garnish just before serving for a spicier chili. 

Variations

  1. Use other squash varieties like acorn or Kabocha instead of butternut.
  2. Switch the black beans to canned red kidney beans. Both work excellently in this vegan chili with butternut squash.
  3. Not a fan of beans? Want to make some chili without beans? Make the butternut squash chili no beans version by adding just lentils. Double the quantity of green lentils.
  4. This butternut squash and black bean chili uses plant based stock. You can use just plain water instead.
  5. Cannot find fresh butternut? Or making this in Spring? Use frozen butternut squash in a pinch.
  6. Make this runnier and serve it as a soup. Add some vegan dinner rolls by the side to make it a complete meal.

Storage and shelf life

You can store this chili in the fridge for 4 days. In the freezer, it lasts for 2 months. Allow the chili to cool down fully before transferring to portion sized containers.

I love using Pyrex or food-grade silicon bags for freezing. Freeze leftover chili in small portions and label with date. 

Thaw frozen chili in the fridge overnight or for 2 hours at room temperature. Transfer to a saucepan and reheat gently till it begins to simmer. Add 1/2 cup water or broth while reheating if you find that it has become thick.

Serving suggestions

Our favorite chili toppings in no particular order are tortilla chips, sour cream, jalapenos, a squeeze of lime and loads of finely chopped vibrant green cilantro.

Since this is a vegan recipe, I kept it that way while serving as well. I did not use sour cream. 

Low fat Greek yogurt is also a great topping. If you are not particular about keeping this vegan, then add a scoop onto your bowl.

Vegan chili with butternut and lentils in a black bowl placed on a wooden cheese board. Crushed tortillas scattered by the side.

Method

Prep your butternut squash by scrubbing it and washing well. When you cut them, make them into large cubes. This way, they won’t become fully mushy. 

This recipe uses roughly 2 cups cubed butternut squash.

Wash the green lentils in a colander and set aside. Similarly, drain the canned black beans and rinse them under water once. Set aside.

Instant Pot Dump and Go Chili 

Instant pot vegan chili step by step

Insert the inner pot into the Instant Pot. Now, add the finely chopped onions, bell peppers, diced tomatoes, black beans, washed lentils, cubed squash, garlic, jalapeno, salt, ground spices and 1 cup vegetable stock. 

Stir to combine. 

Instant Pot Timings and Settings

Instant Pot  chili step by step

Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the Instant pot and turn the valve to SEALING.

Plug in the IP and press BEAN/CHILI mode and set the timer to 20 minutes. The default setting for BEAN/CHILI mode is high pressure cooking on 30 minutes. For this recipe, 20 minutes is just perfect.

Allow the cooking cycle to complete. When cooking is done, wait for the pressure to release naturally.

Once pressure releases, open the lid and gently mix everything. Do not mash the chili. Now, garnish with finely chopped cilantro leaves. Mix well and serve hot.

Butternut lentil chili served in a black bowl placed on a cheese board against a wooden table top

Slow cooker butternut chili

To make this recipe in your slow cooker or crockpot, add all the ingredients to the pot. Stir well. Cook for 4 to 5 hours until the butternut squash is cooked and the chili is thick. Make sure to stir once in a while as it cooks in the crockpot.

Stovetop Chili

If you do not have an Instant Pot or a slow cooker, you can still make this on the stove top. Combine all the ingredients in a dutch-oven or a heavy bottomed pan. Cook on medium heat for 1 hour till the squash is cooked and the chili is thick. 

Or use a stove-top pressure cooker. Add all the ingredients to the cooker. Close the cooker and put the pressure valve on. Cook for 5 to 6 whistles on medium heat. Once done, allow pressure to release naturally. Open and garnish with cilantro. Serve hot.

Explore More Instant Pot Recipes

  • vegan Chili made with sweet potatoes served in a bowl with toppings like avocado, lime and chopped cherry tomatoes
    Instant Pot Sweet Potato Black Bean Chili
  • healthy and hearty vegan laksa soup served with different toppings in a shallow bowl
    Vegan Laksa Soup
  • Toor dal cooked with simple spices in Instant Pot
    Easy Toor Dal (Arhar Dal)
  • A bowl of brown basmati rice, some toor dal and a beans potato vegetable curry presented together.
    Brown Basmati Rice (Instant Pot Pressure Cooker)

Recipe Card

butternut squash chili served in a black bowl topped with jalapenos, tortilla chips and cilantro.
Print Recipe
5 from 1 vote

Butternut Squash Chili

Nourishing chili with the goodness of butternut, lentils and black beans. Vegan. Gluten free.
Prep Time10 minutes mins
Cook Time25 minutes mins
Course: Main Course, Mains
Cuisine: American, International
Servings: 4
Calories: 224kcal

Equipment

  • Instant Pot 6 qt

Ingredients

  • 3/4 cup finely chopped onions
  • 1/2 cup diced tomatoes
  • 1/2 cup finely chopped bell peppers
  • 1/2 cup drained black beans
  • 1/2 cup green lentils
  • 350 grams peeled and cubed butternut squash
  • 1 tbsp chopped jalapeno
  • 2 tsp minced garlic
  • 1 tsp smoked paprika
  • 1/2 tsp ground cinnamon
  • 1 tsp cayenne
  • 1 tsp ground cumin
  • 1 tsp Kosher salt or to taste
  • 1 cup vegetable stock Preferably low sodium

For garnish

  • 2 tbsp finely chopped cilantro
  • 1/4 cup crushed tortilla chips
  • 2 to 3 wedges lime
  • 1 tbsp sliced jalapeno

Instructions

  • Place the inner pot into the Instant Pot.
  • Add all the ingredients mentioned in the order given.
  • Stir to combine.
    Instant Pot butternut squash chili step by step
  • Ensure that the sealing ring has been fitted into the Instant Pot lid correctly.
  • Close the Instant Pot. Turn the valve to SEALING.
  • Plug in the IP. Press BEAN/CHILI mode and set the timer for 20 MINUTES.
  • Allow the cooking cycle to complete.
  • When done, wait for pressure to release naturally.
  • After pressure drops, open the lid and gently mix everything once.
  • Garnish with finely chopped cilantro leaves.
    Instant Pot butternut squash chili step by step
  • Serve in bowls topped with crushed tortilla chips and jalapenos.

Notes

  1. Nutrition values given here are a rough estimate. Please consult a registered dietician for more information and insights.
  2. Instant pot timings and settings differ based on geographic locations. 

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 224kcal | Carbohydrates: 42g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 859mg | Potassium: 829mg | Fiber: 13g | Sugar: 6g | Vitamin A: 10607IU | Vitamin C: 59mg | Calcium: 105mg | Iron: 4mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried this vegan squash chili? We would love to hear any feedback! Please leave a recipe rating and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this recipe.

Filed Under: Instant Pot Dump And Go Recipes, Instant Pot Recipes, No oil recipes, Oil Free Recipes, Uncategorized

Reader Interactions

Comments

  1. Emelia says

    September 28, 2022 at 7:14 am

    5 stars
    This was yummy and filling! Would make again

    Reply
5 from 1 vote

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

HELLO AND WELCOME

Hi! I m Anusha. A very warm welcome to my blog Tomato Blues. I m an advocate by profession and chose to become a food blogger later. I live in Singapore with my husband and daughter. Tomato Blues – About The Author

BAKING RECIPES

  • soft cinnamon rolls from scratch baked in the air fryer oven recipes
  • freshly baked pull apart rolls filled with store bought pasta sauce in a baking tray. Spatulas, a jar of sauce and some vegan butter by the side.
  • Cheesy Garlic Herb Pull Apart Bread

EASY WEEKNIGHT DINNERS

Easy and fresh Healthyish Weeknight Dinners
Weeknight Dinner Ideas

Asian Inspired Recipes

  • A platter featuring essential Thai herbs including galangal and lemongrass
    A beginner’s guide to Thai Herbs
  • Instant pot vegan Thai noodle soup
    Vegan Thai Noodle Soup (Instant Pot)
  • vegan summer rolls served on a plate with a spicy dipping sauce and herbs
    Vegan Summer Rolls- Rice Paper Rolls
  • Spaghetti Squash Pad Thai served on a teal blue plate with a lime wedge and chopsticks
    Spaghetti Squash Pad Thai | Gluten-free

Footer

^ back to top

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2020 Anusha Rajagopal www.tomatoblues.com

Privacy Policy

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.