Cassie When it comes to chili, I’m all about the flavor profile but also adding in extra veggies to really increase how nutrition the dish can be! Butternut squash is one of my favorite vegetables and it can easily be added into chili and not take away any of the chili textures we all love. You hardly notice it’s there and you’re getting in all those nutrients… it’s a win-win in my book.
This recipe can be done in the instant pot and cooked up in 15 minutes, or thrown into your slow cooker in the morning and done in 6 hours. Your choice!
Now that I’m back to eating beans and my body is tolerating it, I decided to add black beans to the chili but in the past I never had beans in this chili and it was still absolutely delicious so that is definitely an optional add in. You can also substitute in carrots for the butternut squash, just make sure you saute them with the onions and better since they are a harder veggie. I hope you enjoy! If you make the recipe, be sure to leave a review below!
Instant Pot Chili {Slow Cooker Instructions included}
Equipment
- Pressure Cooker
Ingredients
Spice Blend:
- 1 tbsp chili powder
- 2 tsp dried oregano
- 2 tsp ground cumin
- 1½ tsp smoked paprika
- 1 tsp sea salt
- ½ tsp black pepper
Chili:
- 1 tbsp avocado oil or ghee
- 1 small red onion, diced
- 1 green bell pepper, diced
- 1 medium butternut squash, diced
- 1 pound ground beef
- 3 cloves garlic, minced
- 28 oz diced tomatoes, fire roasted
- ¼ cup beef bone broth
Instructions
Instant Pot Directions:
- Turn your Instant Pot on and select 'Saute' mode. Add the avocado oil/ghee to the post and once hot, add the onions and peppers. Saute until the onion and peppers begin to soften, about 3-4 minutes.
- Crumble the ground beef into the pot and saute until cooked through. Drain and fat, if needed. Add the garlic and saute until fragrant, about 30 seconds, and then add in the butternut squash and mix.
- Add the splice blend to the pot and give it a good stir. Add the tomatoes and broth and stir once more.
- Seal the lid, turn your Instant Pot off and then select 'manual' mode and set the time for 15 minutes.
- Once the pressure cooker has finished cooking, manually release the pressure. Top the chili with any toppings of your choice and ENJOY!
Slow Cooker Directions:
- Melt the avocado oil/ghee in a medium-sized pot over medium heat. Once hot, add the onions and peppers. Saute until the onion and peppers begin to soften, about 3-4 minutes.
- Crumble the ground beef into the pot and saute until cooked through. Drain and fat, if needed. Add the garlic and saute until fragrant, about 30 seconds, and then add in the butternut squash and mix.
- Transfer the meat and veggie mixture to your slow cooker. Add the splice blend and give it a good stir. Add the tomatoes and broth and stir once more.
- Cover your slow cooker and cook on low for 4-6 hours. Top the chili with any toppings of your choice and ENJOY!
