Instant Pot Vegetarian Butternut Squash Chili Recipe

This vegetarian, gluten free instant pot butternut squash chili recipe is a perfect weeknight meal! Ingredients include squash, zucchini, onion, black beans, tomatoes, spices and orange zest. The chili tastes amazing topped with your choice of cilantro, sour cream, cheese, tortilla strips, or avocado. 

butternut squash chili recipe on Rainbow Delicious

I’ve been making the sweet potato chili recipe from Chocolate Covered Katie with years and have slowly adapted it over time by cooking it in my Instant Pot, substituting butternut squash for sweet potato, and increasing slightly the amount of seasoning and orange zest. The orange zest is the star ingredient in my opinion as it adds a unique sweet zestiness that keeps you wanting more. I hope you love this recipe as much as we do, it makes a large pot and the leftovers are even better the next day!

Butternut Squash Chili Recipe Ingredients

Ingredients for Instant Pot Vegetarian Butternut Squash Chili Recipe

Onions  add a flavor base to the chili and are loaded with antioxidants and also have inflammatory compounds

Butternut squash adds potassium and vitamin A to the chili, as well as classic nutty flavor.

Zucchini  is rich in many nutrients, antioxidant and contributes to healthy digestion.

Black beans are nutritional powerhouses and help make this chili filling and satisfying.

Diced tomatoes in their juices are a great source of lycopene as well as vitamin C, potassium, folate and vitamin K.

Chili powder is the main spice in this chili so be sure to use a good brand that you love!

Cumin adds a warm earthy flavor to the chili.

Vegetable broth is used to add flavor and helps make this chili the right consistency.

Orange zest adds an amazing sweet and zesty flavor to this chili! It is what makes this chili so delicious!

Beyond the ingredients you will need an instant pot for this recipe and your toppings of choice. Cilantro, cheese, sour cream, tortilla strips, and shredded cheese are all great topping options.

Butternut Squash Chili Recipe Rainbow Delicious

How to Make Instant Pot Vegetarian Butternut Squash Chili

The process for making this chili is really so simple! Once you’ve chopped and prepped all the ingredients, simply place in your instant pot and cook on high pressure for 20 minutes. Let naturally release for about ten minutes. Enjoy the chili with toppings of choice and save whatever you don’t use as leftovers to store in the fridge. It tastes even better the next day!

Butternut Squash Chili Recipe ingredients in Instant Pot

Butternut Squash Chili Recipe Instant Pot with Chili and Black Beans Butternut Squash Chili Recipe Cooked in Instant Pot

5 from 5 votes
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Instant Pot Vegetarian Butternut Squash Chili

This vegetarian, gluten free instant pot vegetarian butternut squash chili recipe is a perfect weeknight meal! Ingredients include squash, zucchini, onion, black beans, tomatoes, spices and orange zest. The chili tastes amazing topped with your choice of cilantro, sour cream, cheese, tortilla strips, or avocado. This recipe is adapted from the Chocolate Covered Katie's sweet potato chili recipe. 

Course Main Course
Cuisine American
Keyword black beans, butternut squash, chili, instant pot, onions, vegetarian chili
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Calories 111 kcal

Ingredients

  • 1 medium onion chopped
  • 1 1/2 cups butternut squash peeled and cubed
  • 1 small zucchini chopped
  • 2 cans cooked black beans rinsed and drained
  • 28 oz diced tomatoes and their juices
  • 1 cup vegetable broth
  • 1 tablespoon orange zest
  • 1 tablespoons chili powder
  • 1 1/2 teaspoon cumin
  • 1 1/2 teaspoon salt

Optional Toppings

  • cilantro
  • shredded cheese
  • sour cream
  • tortilla chips
  • avocado

Instructions

  1. Add all prepared ingredients to your Instant Pot.

  2. Mix ingredients until combined evenly. 

  3. Put lid securely on Instant Pot and be sure it is on the sealed setting. Cook on high pressure for 15 minutes. 

  4. After the cooking time is over, let instant pot naturally release for about ten minutes. Turn knob to "vent" after that, and once all pressure is released and it is safe to open lid, do so and give the chili a stir.

  5. Enjoy instant pot with desired toppings of choice!

Nutrition Facts
Instant Pot Vegetarian Butternut Squash Chili
Amount Per Serving
Calories 111 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.2g1%
Sodium 666mg29%
Potassium 611mg17%
Carbohydrates 21.2g7%
Fiber 6.8g28%
Sugar 4.2g5%
Protein 6.6g13%
Calcium 50mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Butternut Squash Chili Recipe with zucchini onions and black beans

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Ina Garten Butternut Squash Soup

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Vegetarian Black Bean Pumpkin Chili Recipe

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Black Bean Soup with Avocado

10 Winter Squash Soups you Need to Try

If you make this instant pot vegetarian butternut squash chili recipe please share on instagram using hashtag #rainbowdelicious & and tag me at @rainbowdelicious , I’d love to see what you are up to in your kitchen!

butternut squash chili recipe with cilantro

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butternut squash chili recipe with zucchini on Rainbow Delicious

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Comments

  1. 5 stars
    What a great idea to add orange zest to chili, this sounds so delicious. Perfect for the colder weather we’re having now.

  2. 5 stars
    A great winter recipe – I like all the flavours, the colour and the nice kick given by the chilli. I will make this actually tonight as a side to my veal stake

  3. 5 stars
    Butternut squash chili sounds awesome. I don’t use butternut squash nearly enough so definitely need to try this.

  4. Haley D. Williams says

    5 stars
    I love vegetarian chilis. This one is packed with wholesome ingredients. Love it!

  5. Krissy Allori says

    5 stars
    Oh wow. This is so good. I loved all the vegetables and the seasoning is on point!

  6. 5 stars
    This is just so good and super easy. Only 15 minutes in IP and boom, delicious meal. 🙂

  7. 5 stars
    What a gorgeous recipe! This is one chili I will crave on the regular. So easy too! Thanks for sharing another winner! 🙂

  8. 5 stars
    I love what the Instant Pot can do for recipes like this! Makes comfort food like this so much easier!

  9. 5 stars
    Great idea to put butternut squash in chili, this is a must try for something different.

  10. 5 stars
    What a beautiful fall dish! I love squash dishes this time of year. I’m going to add this to our meal plan this week.

  11. Gorgeous photos! I still have butternut squash from the garden, this will make a perfect week night meal!

  12. 5 stars
    This is perfect for using my squash harvest on! Everyone will love this hearty and tasty meal (and nice and easy for a rushed week night)

  13. 5 stars
    I love that this has orange zest in this!!
    Also, I am OBSESSED with using my Instant Pot. This looks perfect for the colder weather 🙂

  14. 5 stars
    I just love how the sweet and spicy play together in this chili, and using the Instant Pot makes it so convenient. Definitely will make this again. Thanks for sharing!

  15. 5 stars
    Yum! I love a hot and hearty pot of chili and this one looks fantastic. The butternut squash is perfectly sweet and I love that this can all be made in the Instant Pot.

  16. Stephanie Simmons says

    I love Instant Pot meals – they’re so quick and convenient! This squash chilli looks like the perfect fall comfort food meal!

  17. This looks perfect for the cooler weather we are having and I love all the flavors and textures you have going on. The bonus is I can cook it in my IP and I really love my Instapot! Thanks for another wonderful recipe to try.

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