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two bowls of butternut squash chili on a grey background

Instant Pot Vegan Chili {Butternut Squash and Black Bean Chili}

This Instant Pot Vegan Chili comes together in a flash in your pressure cooker. Loaded with butternut squash, quinoa, black beans, and smoky chipotle peppers for a healthy vegetarian chili packed with protein and fall flavours - you can't beat this easy recipe! Stovetop instructions are included as well.
Course Main Course, Soups
Cuisine American
Keyword Instant Pot Vegan Chili
Prep Time 30 minutes
Cook Time 8 minutes
Pressuring / Venting 20 minutes
Total Time 58 minutes
Servings 8
Calories 231kcal



  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion about 1 ½ cups diced
  • 2 stalks celery diced
  • 2 medium carrots peeled and diced
  • 3 cloves garlic minced
  • 1 medium butternut squash about 1.5 - 2lbs / 900g, peeled, seeded, and cubed
  • 2 medium red bell peppers diced
  • 1 chipotle pepper in adobo sauce minced
  • 1 Tablespoon ground cumin
  • 2 Tablespoons chili powder
  • 2 teaspoons dried oregano
  • 1 teaspoon sweet smoked paprika
  • 1 14 ounce can kidney beans 400g / 14oz can, drained and rinsed
  • 2 14 ounce cans black beans 400g / 14oz cans, drained and rinsed
  • 2 14 ounce cans crushed tomatoes 400g / 14oz cans
  • ½ cup uncooked quinoa
  • 6 cups vegetable broth


Instant Pot Instructions

  • Heat the oil in the instant pot using the sauté function, then sauté the onion, celery, and carrots for about 5 minutes, until translucent. 
  • Add the garlic and sauté another 1-2 minutes.
  • Add the cubed butternut squash and red pepper and stir to combine. 
  • Add the spices, chipotle pepper, vegetable broth, crushed tomatoes, and quinoa. 
  • Put the lid on the instant pot, set to manual / high pressure for 8 minutes. 
  • When the cooking cycle is complete, quick release the pressure and remove the lid.
  • Stir in the beans, and let stand for 5-10 minutes to heat them through before serving.

Stovetop Instructions

  • Place a large heavy-bottomed pot (such as a Dutch oven) over medium-high heat. 
  • Heat the olive oil for a minute, and then add the onions, celery, and carrots.
  • Sauté the vegetables for 3-5 minutes, until the onions are becoming translucent. Add the garlic, and sauté another 2-3 minutes.
  • Add the cubed butternut squash, and red peppers, and stir to combine. Continue to cook the vegetables for another 5 minutes, stirring frequently.
  • Add the diced chipotle pepper, cumin, chili powder, oregano, and smoked paprika. Stir to combine well.
  • Add the kidney beans, black beans, crushed tomatoes, quinoa, and vegetable broth. Stir.
  • Allow the chili to come to a boil, and then reduce the heat to medium-low, cover, and simmer for 30 minutes until the quinoa is cooked and the vegetables are tender. 

To serve

  • Serve topped with diced avocado, green onion, cilantro, or other toppings of your choice. 


  • Nutrition values are an estimate only.
  • Note! If you have a 6-quart Instant Pot you may not have capacity to add the beans until the pressure cooking cycle is complete. Simply stir them through at the end. 
  • Chili is one of those recipes that tends to taste better the next day after the flavours have had a chance to come together, so it's a great one to plan to make in advance.
  • Chili freezes beautifully, so any leftovers can be portioned into individual containers and frozen for a busy day. 


Calories: 231kcal | Carbohydrates: 38g | Protein: 10g | Fat: 5g | Sodium: 898mg | Potassium: 816mg | Fiber: 10g | Sugar: 9g | Vitamin A: 4870IU | Vitamin C: 50.4mg | Calcium: 96mg | Iron: 4.4mg