Depending on how you roll, here's three ways to cook Butternut Squash Chili: using an Instant Pot Electric Pressure Cooker, using a stove-top pressure cooker, and going old school using a soup pot on the stove top. Whichever way you want to roll is completely good with me. Enjoy this filling plant-based soup recipe with your family then come back and let me know how you made it different and what your family thought of it.
Here's All You Need
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 (15 oz.) can Mexican style stewed tomatoes
- 1 (16 oz.) can dark kidney beans
- 1/2 small butternut squash, peeled & cubed to make 1 1/2 cups
- 1 cup vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup frozen corn
Using the Instant Pot pressure cooker: set to Manual mode, then adjust time to 12 minutes. After the timer has gone off, allow for pressure to come down on its own.
For the stovetop pressure cooker: once the pressure regulator begins it’s slow rhythmic chatter, set timer for 12 minutes. After cooking, remove from heat and allow pressure to come down on its own.
Old school stove top cooking: Water sauté onion in a large pot until translucent. Add in tomatoes with their juices, beans, squash, broth and spices; bring to a boil over medium high heat. Cover, reduce heat to medium low, and simmer, stirring occasionally, 15 minutes. Stir in corn, recover, and cook 15 minutes or until squash is tender and chili is thickened. The soup thickens after it cools down.