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Butternut Squash Chili

Instant Pot Butternut Squash Chili - Filled with big, warm spices like cumin, chili powder and dry mustard it gives a pow of flavor - not hot, but big and bold. Loads of butternut squash, turkey and beans balance out the spice. Brown sugar gives it just the right amount of sweetness!
Course Soups and Stews
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Calories 130kcal
Author Souper Chef Deb

Ingredients

  • 1 pound ground turkey
  • 4 cups butternut squash
  • 1 bell pepper diced, I used red bell pepper
  • 1 sweet yellow onion
  • 2 cloves garlic
  • 3 14 oz can black beans* undrained - I've used both black beans & kidney beans.
  • 1 28 oz. can peeled tomatoes
  • 2 tablespoons cumin
  • 1 tablespoon chili powder
  • 1 tablespoon ground mustard
  • 1 teaspoon pepper
  • 1 tablespoon brown sugar
  • 1/2 teaspoon to 1 salt to taste at the end of cooking

Instructions

  • Instant Pot Directions - Turn the IP to saute, when hot add the ground turkey and brown.
  • While it is cooking dice the onion, bell pepper. Peel and dice the squash.
  • When the meat is browned, add the onion, bell pepper & squash to the stock pot. Also add the spices - cumin, chili powder, yellow mustard & black pepper. 
  • Sauté for about five minutes until the vegetables begin to soften. Mince the garlic and add it to the pot, sauté for another minute.
  • Next Add the black beans, canned tomatoes and brown sugar. Stir well to combine.
  • Change setting to chili/beans. Add the lid and seal. Set timing to 15 minutes
  • Quick release when done. Stir and serve
  • Stove Top Directions - In a large stock pot over medium heat, brown the ground turkey. While it is cooking dice the onion, bell pepper & squash.
  • When the meat is browned, pour off any excess fat - then add the onion, bell pepper & squash to the stock pot. Also add the spices - cumin, chili powder, ground mustard & black pepper. Sauté for about five minutes until the vegetables begin to soften. Mince the garlic and add it to the pot, sauté for another minute.
  • Next Add the beans, canned tomatoes and brown sugar. Stir well to combine, reduce heat to low and simmer covered for about 45 minutes - stirring occasionally.

Notes

I've made this several times using both black beans and kidney beans. My preference is black beans, but either works!

Nutrition

Serving: 1g | Calories: 130kcal | Carbohydrates: 15g | Protein: 15g | Fat: 1g | Cholesterol: 31mg | Sodium: 78mg | Potassium: 540mg | Fiber: 2g | Sugar: 5g | Vitamin A: 8235IU | Vitamin C: 36.1mg | Calcium: 62mg | Iron: 2.3mg