Ingredients

The following ingredients have 4 Servings
  • 2 tsp avocado oil
  • 1/2 onion (diced)
  • 4 cloves garlic (minced)
  • 1/2 green bell pepper (chopped)
  • 1 jalapeno (chopped)
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp ancho chili powder
  • 2 tbsp unsweetened cocoa powder
  • 1 14 oz can fire roasted tomatoes
  • 1 15 oz can red kidney beans
  • 2 vegetarian protein burgers (crumbled)
  • 2 cups vegetable broth
  • 1 1/2 cup cubed butternut squash
  • salt (to taste)

Instruction

  • Set the Instant Pot to saute. Once it shows hot, add the oil to the inner lining of the pot.
  • Add the onion, garlic, jalapenos and bell pepper. Saute for a minute for it just get hot. 
  • Crumble the vegetarian protein burgers and add to the pot.
  • Add the spices and the cocoa powder and mix well.
  • Drain and rinse the kidney beans and add to this.
  • Add the tomatoes to this and give a quick mix.
  • Next goes the vegetable stock.
  • And finally, the cubed butternut squash. Stir well and close the lid of the Instant Pot. Cancel the saute option. Press Chili / Beans button and adjust the time to 15 mins. Keep the seal on the lid to sealing position.
  • Once done and the count down starts with the keep warm button on, wait for pressure to release naturally ( wait for the little metal pin near the seal to go down). Open once pressure is all released. Mix well. Top with garnishes and enjoy right away.