Instant Pot Vegan Acorn Squash Chili (+ Stovetop Instructions)
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
4.95 out of 5 stars
(50)
Ingredients
8 servings
- 3 cups dried pinto beans (soaked for at least 3 hours (600 grams)
- 1 tablespoon olive or coconut oil
- 4 garlic cloves (minced)
- 1 acorn squash (peeled, seeds removed, cut into cubes (approx. 850 grams)
- 1 14.5 oz can fire roasted diced tomatoes (411 grams)
- 2 bay leaves
- 1 tablespoon cumin seeds
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano leaves
- 1 teaspoon chili powder
- 8 cups vegetable broth or water (1900 mL)
- 1 tablespoon coconut sugar
- 1 tablespoon apple cider vinegar
- sea salt or pink salt (to taste)
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Preparation
Step 1
Instant Pot Instructions
Step 2
Soak pinto beans for at least 3 hours prior.
Step 3
Press the saute button on the Instant Pot. Add oil and garlic. Saute for 2 minutes.
Step 4
With the saute function still on, add squash. Stir well.
Step 5
Add tomatoes and bay leaves. Stir well.
Step 6
Add cumin, garlic, oregano and chili powder. Stir well.
Step 7
Turn the saute function off. Add soaked beans and broth or water.
Step 8
Stir, and put the lid on. Make sure vent is sealed.
Step 9
Cook on manual high pressure for 30 minutes.
Step 10
Quick release pressure after 5 minutes.
Step 11
Stir in sugar and vinegar. Salt to taste.
Step 12
Enjoy!
Step 13
Stovetop Instructions
Step 14
Soak pinto beans for at least 3 hours prior.
Step 15
In a large pot over medium heat add oil and garlic. Saute for 2 minutes.
Step 16
Add squash, tomatoes, bay leaves, cumin, garlic, oregano, and chili powder. Stir well.
Step 17
Add soaked beans and broth/water.
Step 18
Turn heat to high and bring to a boil. Place lid on and reduce heat to a simmer (about med-low heat).
Step 19
Simmer for 1-1 ½ hours or until pinto beans are tender, adding more water or broth as needed.
Step 20
Stir in sugar and vinegar, then salt to taste. Enjoy!
Step 21
Save recipe for the next time?
