Thaw frozen chili in the fridge overnight or for 2 hours at room temperature. Freeze leftover chili in small portions and label with date. I love using Pyrex or food-grade silicon bags for freezing.
Allow the chili to cool down fully before transferring to portion sized containers. You can store this chili in the fridge for 4 days. Add some vegan dinner rolls by the side to make it a complete meal. Make this runnier and serve it as a soup.
Use other squash varieties like acorn or Kabocha instead of butternut.You can also add freshly ground black pepper as a garnish just before serving for a spicier chili.
SQUASH TOMATO TIMER FREE
You can also use regular red chili powder in place of cayenne.įeel free to give either one a miss if you are wary of spicy food. Since we love our chili spicy, I have used both cayenne and smoked paprika. Spices and aromaticsĪ combination of onions, garlic and spices like ground cumin and paprika work their charm here in this squash chili recipe. But if you are worried about the heat, please remove the seeds before adding them. These are an integral part of any good chili. You can also use 1.5 tablespoon tomato paste if you do not have access to this.įresh tomatoes and tomato puree are decent substitutes for diced tomatoes as well. For this Chili, I have used canned diced tomatoes. TomatoesĬanned tomatoes are my best friends in the pantry. So try and use yellow or orange or red peppers. Green ones have a distinct flavor and tends to overpower the flavors in this recipe. You can use orange or yellow ones as well. I used red ones since they were what I had. Other than the squash, I have used bell peppers. If you are using brown lentils, make sure to soak them for 20 minutes in warm water before cooking. While these are my first choice in this chili, you can also use brown lentils. They cook easily, are creamy and wholesome. Green lentils are my favorite lentils after red ones. Drain the beans well and rinse once under water before using it. Black beansĬanned black beans are a boon. While I have used butternut squash to make this, you can also try this recipe with other winter squash varieties like acorn squash or Kabocha squash. You can find the detailed measurements in the recipe card. Here is a breakdown of the ingredients used. 5 reasons to make this Chiliĭump and go Instant Pot Chili loaded with proteins. Long story short- I had a beautiful butternut on my counter begging to be chili-ed. Donning my pullovers, sipping cups of hot cocoa and Masala Chai, the earthy, woody scent of cinnamon, plump squashes that adorn the markets and the food are something I look forward to every year.įall and chili go hand in hand, agreed? Off late, I have been on a no-oil cooking spree and my Instant Pot has become my best friend in this department. Intrigued? Let us get started making one of the yummiest chili of the season, shall we?įollow us on Pinterest for delicious pins. After all, what is winter without the hearty stews, comforting soups and spicy chilis, eh? This vegan chili is loaded with proteins and is oil-free. Get ready to welcome the nip in the air with this butternut squash chili.