This easy butternut squash chili is a delicious and hearty meal that the whole family will love. This tasty chili recipe has Instant Pot, stovetop, and meatless options.
Prep Time15 minutesmins
Cook Time8 minutesmins
Pressurizing/Depressurizing30 minutesmins
Total Time53 minutesmins
Course: Main Course
Cuisine: American
Keyword: easy chili, healthier chili, veggie chili
Press "Saute" on the Instant Pot and allow it to get hot.
Add the ground sausage and cook until browned {~5 minutes}. Drain any grease.
1 lb ground sausage
Add beef broth and use a wooden spoon to deglaze (scrape) any browned sausage off the bottom of the Instant Pot insert.
1.5 cups beef broth
Add the rest of the ingredients. Stir 1-2 times.
1 cup onion, 4 cloves garlic, 1 can tomato sauce, 1 can diced tomatoes, including juices, 1 tbsp chili powder, 1 tsp smoked paprika, 1/2 tsp oregano, 1 tsp cumin, 2 tbsp prepared BBQ sauce, 1 can pinto beans, 1 can kidney beans, 2 1/4 cups butternut squash
Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>8 minutes.
When the chili has finished cooking, the Instant Pot will beep and switch to ”keep warm". Allow it to sit with the lid on for 10 minutes and then do a manual release with the nozzle set to venting.
{OPTIONAL} To thicken: combine 3 tbsp of cornstarch and 1/4 cup of broth from the instant pot in a small bowl (this creates a “slurry”). Whisk really well and stir into the chili. Press "saute" on the Instant Pot and allow it cook for 3-5 minutes, stirring often.
Add salt and pepper to taste. Top with shredded cheese, green onions, sour cream, Greek yogurt, or any of your favorite chili toppings.
salt & pepper to taste
Notes
Stovetop Instructions
In a heavy-bottomed pan (like a dutch oven), brown the meat.
Use a slotted spoon and transfer it to a bowl. Drain all but 1 tbsp of any fat that remains.
Add the diced onion in the pan and stirring often, cook them down until soft; about 8 minutes.
Add the garlic, and cook for an additional minute.
Add the rest of the ingredients, excluding the beans, and cook for 20 minutes. Mash up the butternut squash in the pot and let it thicken the chili. Some chunks remaining are totally fine!
Add the beans, and continue to cook for another 15 minutes.