Fall marks the beginning of lots of steamy hot foods on the table. You cannot go wrong with a bowl of piping hot chili on a super cold day. It’s the easiest healthy comfort meal that I can think of now. So we are rotating between this super yummy Instant Pot Vegan chili, Sweet Potato Quinoa Lentil Chili, Black-Eyed Peas Butternut Squash Chili, Vegan Beetroot Chili on our dinner table.
Butternut Squash Black Bean Chili – 1 Pot Meal For A Win!
If you are following me then you know how much I love one-pot meals. This means less time taken to cook, and fewer pots to clean. I love to use my Instant Pot for this reason. It’s literally dumping all ingredients in one pot and your work is done. No stirring, monitoring, or fearing that food will overflow. The dinner is pepped, done, and dusted in under 30 minutes with a wholesome meal for everyone to enjoy. I can’t stress enough how important it is to eat well and keep your immune high nowadays. Especially during this allergy season. Making chili for a meal is the best thing you can do for your family. It is a warm salad and a thick soup all in one!! Score!!! for the winter season, isn’t it?
Ingredients to make the best fall weather vegan chili
This butternut squash black bean chili is made with fairly easy to source ingredients, most of it sitting in your pantry and fridge right now. If you do not have any ingredients, be sure to check the substitute list for the best alternative.
Butternut Squash – I have used approx. 1” cubes of squash. You may choose to chop it at home or just buy a pre-cut box from the grocery store. Frozen squash cubes work well too. Black Beans – You need cooked beans for this recipe. Raw beans won’t work in this recipe. Because the cooking time of beans is much longer than this chili. Either use canned beans or already boiled beans from scratch. Red Lentil – It is totally optional to use lentil. But it’s my secret to get thick texture chili in a very short cooking time. Lentil is filled with nutrition, has a neutral taste and thickens the chili beautifully. Tomatoes – I have used two types of tomatoes. A can of fire-roasted tomatoes because it lends a rustic smoky flavor to the chili. I use a can of crushed tomato as well. Tomato puree works well too. Do not use fresh tomatoes for this recipe. It won’t release flavors in the given amount of time. Veggies – I have kept it simple by using just onion and celery which impart a lot of flavor to this chili. You may skip it if unavailable. A lot of Garlic – Garlic is an amazing taste booster. The secret to release its maximum flavor is to saute it well before pressure cooking. Vegetable stock – Instead of just using water I use low sodium veg stock or vegan better than bullion to add extra flavor to this chili.
Seasoning
Spices -The key to a great tasting chili is the seasoning. I was out of actual chili powder so quickly made my own blend using smoked paprika, red chili powder, cinnamon, cumin, and Mexican oregano. Chipotle Chili In Adobo Sauce – There is a reason why I use authentic seasoning whenever possible. Just using one chili and some adobo sauce will take your chili to the next level of goodness. But if it is unavailable I have great substitutes in the notes for you. Cocoa Powder – Trust me on this. Traditionally a small chunk of Mexican chocolate is used to enhance the flavor of the chili. But cocoa works amazingly well too. I highly recommend using it.
Have fun with toppings
A piping hot bowl of this butternut squash black bean soup is good. But it becomes more amazing with a dollop of chilled vegan sour cream, some chopped avocados, and a generous squeeze of lemon. My kids love eating this thick chili with tortilla chips. You can add a dash of hot sauce, cilantro, or chopped onions if you prefer it.
Possible substitutes
Swap the seasoning with 1 tablespoon chili powder (not red chili) Substitute chili in adobo with ½ teaspoon cayenne or use smoked paprika for less heat Use an equal amount of canned diced tomatoes if a fire-roasted one is unavailable. Swap crushed tomato for an equal amount of tomato puree Use water instead of vegetable stock. Red Lentil is totally optional to use lentil. But it’s my secret to get thick texture chili in a very short cooking time. Lentil is filled with nutrition, has a neutral taste, and thickens the chili beautifully. If butternut squash is not in season swap it with sweet potatoes, yum!
Valuable tips for making amazing butternut squash black bean chili
While making this chili in the Instant Pot make sure you scrape the base often to avoid anything sticking at the bottom of the pot before adding in the vegetable stock. Chili thickens more as it starts to cool, so don’t panic if you don’t see it thick right after cooking. If you are skipping lentils then just smash a part of chili with the back of your spoon to create a nice thick sauce. Adjust the spices to your taste. Reduce the use of chilies if you prefer less heat in your chili. Keep the chili mild if making it for kids. Take the desired portion out and then you can always add more chili powder later and simmer for 2-3 minutes.
How to store this Vegan Chili?
This butternut squash black bean chili is a delicious meal prep and freezer friendly recipe. You can easily double or triple the recipe and enjoy it for later. This vegan gluten-free chili keeps well stored in the fridge for 3 days. Or freeze it in one-time use portion size airtight containers for up to 3 months. As chili will thicken, add water to get it to the desired consistency.
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Cozy recipes to try this fall & winter under 30 minutes
Thai Spiced Butternut Squash Soup – A little bit of kick from Thai spices in this buttery soup will keep you warm all fall long! Vegan Stew – Healthy and nutritious. It is filled with clean spices, veggies, and beans to make a filling meal. Pumpkin Pie Rice Pudding – Layers of pumpkin and rice pudding makes an ultimate fall comfort food. Herbed Tomato Rice– With the goodness of butternut squash, Brussels sprouts, and cranberries Instant Pot Rice Pudding – Creamy yummy rice pudding without any processed sugar or dairy. Vegan Creamy Butternut Squash Pasta -This Butternut Squash pasta sauce is simply amazing and a must-try this fall!
Homemade Butternut Squash Black Bean Chili Recipe
