Butternut Squash Chili is a surprisingly delicious, easy vegetarian chili recipe that is packed full of nutrients and bold flavors! You can make this easy vegetarian chili on the stove, in the slow cooker, or in the Instant Pot.
Place all ingredients in the slow cooker and give it a stir to combine. Cook on low heat for 7-8 hours or for 4-5 hours on low heat, or until the squash is tender.
Instant Pot Instructions
Place the squash, diced onion, garlic, chili seasoning, chipotle pepper, broth, beer, and beans together in the inner pot. Pour the tomatoes on top and do not stir. Cook on HIGH pressure for 8 minutes. Hit manual/pressure cook and then adjust the cooking time using the +/- buttons for 8 minutes. Once the cooking time has elapsed, allow the pressure to release naturally for at least 10 minutes. Open, stir, and serve.
Stove Top Instructions
Heat 1 teaspoon of oil in a large stock pan over medium heat. Once heated, add the onions and saute for 3-4 minutes or until beginning to become translucent. Add in the garlic and toast for another minute or two.
Add the cubed squash, broth, beer, tomatoes, white beans, chipotle pepper, and chili seasoning and stir to combine. Turn the heat to high and bring to a boil. Once the chili has come to a boil, reduce the heat, cover, and simmer for 20-30 minutes, or until the squash is tender, being sure to stir every few minutes.
Notes
Gluten-Free: Be sure to use broth instead of beer if you need this Butternut Squash Chili to be gluten-free. Diced Tomatoes: I love to use fire-roasted tomatoes for an extra kick of flavor, but regular diced tomatoes work. And if you have picky eaters who despise the texture of diced tomatoes, use tomato sauce in its place.Controlling the Heat: Omit the chipotle peppers if you are sensitive to heat. Leftovers: Store the leftover chili for up to 4 days in an air-tight container in the refrigerator. The leftover chili can also be frozen for up to 3 months.Butternut Squash: Feel free to use frozen butternut squash cubes. Add directly to the chili while still frozen. The cooking time must be reduced since the squash is already cooked through. Reduce the cooking time to 5 minutes if using the instant pot, simmer for 15-20 minutes on the stove, and 2-3 hours on high in the slow cooker.In place of the homemade chili seasoning, use 1 teaspoon cumin, 1 teaspoon chili powder, and ½ teaspoon each of salt, garlic powder, and onion powder.