Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 1 red onion, (diced)
  • 2 garlic cloves (finely chopped)
  • 1/2 small jalapeno, (chopped (seeds removed))
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1 15.5 oz. can black beans (no salt added) ((do not add if paleo, as beans are not paleo))
  • 2 large tomatoes, (diced)
  • 1 cup vegetable broth
  • 4 cups butternut squash, (cubed)
  • 1 bay leaf
  • optional: lime wedge, fresh cilantro, avocado ((for garnish))

Instruction

  • Press the "Saute" button on the Instant Pot and add the olive oil. 
  • Once the oil is hot, add the red onion, garlic, jalapeno, sea salt, black pepper, paprika, and cumin. Cook until the onions are soft, around 3-4 minutes.
  • Stir in the black beans, diced tomatoes, and the broth.
  • Add butternut squash on top of the mixture; do not stir.
  • Close the Instant Pot lid and set valve to sealing. Press the "Manual" button and cook on high pressure for 6 minutes.
  • Let the pressure release naturally and then release the remaining pressure manually.
  • Remove and discard the bay leaf.
  • Serve the butternut squash chili topped with a lime wedge, fresh cilantro, and diced avocado.