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butternut squash chili vegetarian

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


  • 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


  1. Add all prepared ingredients to your Instant Pot.

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  2. Mix ingredients until combined evenly. 

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  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.

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  5. Enjoy instant pot with desired toppings of choice!

    yummy butternut squash chili vegetarian
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.