Go Back
–+ servings
a top view of acorn squash chili ingredients in an instant pot liner

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 Instant Pot pressure cooker dish! Plus, stovetop instructions!
4.67 from 6 votes
Print Pin
Course: Entrées, Instant Pot, Vegan
Cuisine: Instant Pot, Pressure Cooking, Southwestern, Vegan
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8 servings
Author: Kristen Wood

Ingredients

  • 3 cups dried pinto beans soaked for at least 3 hours (600 grams)
  • 1 tablespoon olive or coconut oil
  • 4 garlic cloves minced
  • 1 acorn squash peeled, seeds removed, cut into cubes (approx. 850 grams)
  • 1 14.5 oz can fire roasted diced tomatoes 411 grams
  • 2 bay leaves
  • 1 tablespoon cumin seeds
  • 2 teaspoons garlic powder
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon chili powder
  • 8 cups vegetable broth or water 1900 mL
  • 1 tablespoon coconut sugar
  • 1 tablespoon apple cider vinegar
  • sea salt or pink salt to taste

Instructions

Instant Pot Instructions

  • 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.
  • Turn the saute function off. 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.
  • Quick release pressure after 5 minutes.
  • Stir in sugar and vinegar. Salt to taste.
  • Enjoy!

Stovetop Instructions

  • Soak pinto beans for at least 3 hours prior.
  • In a large pot over medium heat add oil and garlic. Saute for 2 minutes.
  • Add squash, tomatoes, bay leaves, cumin, garlic, oregano, and chili powder. Stir well.
  • Add soaked beans and broth/water.
  • Turn heat to high and bring to a boil. Place lid on and reduce heat to a simmer (about med-low heat).
  • Simmer for 1-1 ½ hours or until pinto beans are tender, adding more water or broth as needed.
  • Stir in sugar and vinegar, then salt to taste. Enjoy!

Notes

Please refer to the 'Tips' section above in the post for valuable information.
Also see 60 Instant Pot Vegetarian Recipes!

Nutrition

Serving: 1g | Calories: 160kcal | Carbohydrates: 28g | Protein: 7g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 898mg | Fiber: 8g | Sugar: 4g
Have you tried this recipe?Please Rate + Comment Below!
Mention on Instagram!@moon.and.spoon.and.yum