Instant Pot Vegan Acorn Squash Chili 

(+ Stovetop Instructions)

This super easy, healthy and delicious vegetarian chili recipe is packed with acorn squash, pinto beans and the perfect blend of spices for a most hearty and comforting autumn-inspired dish!

This super scrumptious, hearty, and comforting vegan chili is packed with both an amazing flavor and texture!  It will not disappoint!


pinto beans   olive or coconut oil garlic cloves acorn squash tomatoes ams bay leaves cumin seeds garlic powder oregano leaves chili powder vegetable broth or water coconut sugar apple cider vinegar salt

Soak pinto beans for at least 3 hours prior. Press the saute button on the Instant Pot. Add oil and garlic. Saute for 2 minutes.

With the saute function still on, add squash. Stir well. Add tomatoes and bay leaves. Stir well.

Add cumin, garlic, oregano and chili powder. Stir well. Add soaked beans and broth or water. Stir, and put the lid on. Make sure vent is sealed.

Cook on manual high pressure for 30 minutes.

Stir in sugar and vinegar. Salt to taste. Enjoy!


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