Pumpkin + Butternut Squash Instant Pot Chili (GF, DF, Kid-friendly)

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Since its October, I feel like its officially appropriate to slide in pumpkin and squash into any and all edible things, am I right?!

I add butternut squash into my chili year-round but I have NEVER had the nerve to try sneaking in a little extra Fall by adding pumpkin too. And oh my goodness, I’m so glad I gathered the courage to give this beautiful combination a try because this Pumpkin + Butternut Squash Chili turned out amazing and I’ll be making it reguarly for sure!

Other than adding pumpkin, something I did differently this time was to use dried beans (pre-soaked for easier digestibility) instead of canned beans. Soaking legumes for a day or so with a little bit of apple cider vinegar and water on your counter can help counteract some of the digestive issues and gas that can come with beans and other legumes. Soaking them helps to pre-digest the beans and also removes sugar and the anti-nutrient phytic acid which are the two things that can cause digestive issues.

Anywho, I just really want you guys to try this chili because its so quickly made in the Instant Pot (or slow-cooker) and it is so delicious and will definitely get everyone feeling the Fall vibes.

Truthfully, I was a little afraid my husband and kids would turn their noses up to this veggie-loaded chili (they typically love my other chili recipe) but my husband gave a huge stamp of approval and the kids finished their bowls without complaining! Talk about a win!

So the first step here is to buy yourself a 16 oz bag of dried pinto (or kidney) beans. Put them in a a large bowl on your counter for 1-2 days with some water and 1-2 tablespoons of apple cider vinegar to help the digestion process along. If you’d rather skip this step and use canned beans, you can totally do that too!!!

Once they’ve been soaking a few days, rinse them in a collender thoghoughly before incorprating them into the chili.

Now you are ready to go my friend! Let’s make some chili!!

Serves: 7-10 people

INGREDIENTS:

• 1 16 oz bag of dried pinto beans (pre-soaked for 1-2 days)

• 1 medium sized butternut squash (peeled and cubed into 1/2 inch cubes)

• 1 + 1/2 large onion (diced)

• 3 garlic cloves (crushed and diced)

• 1/2 can of organic pumpkin puree

• 1 can of diced tomatoes

• 2 cups of vegetable or chicken broth

• 1 pack of grass fed ground beef

• 1-2 tablespoons of coconut oil (or olive oil)

• 1 tsp turmeric

• 2 tsp chili powder

• 2 tsp paprika

• 2 tsp all spice

• salt and pepper to taste

DIRECTIONS:

1. After pre-soaking and thoroughly rinsing your pinto beans, set them aside in a bowl.

2. Pre-chop your onion, garlic and your butternut squash.

3. If you’re using your Instant Pot, turn on the saute feature and add some oil (coconut oil or olive oil) to the pan.

4. If you’re using a slow-cooker, add some oil (coconut oil or olive oil) to a small steel pan over medium heat.

5. Add in the ground beef and let it brown about 3 minutes while breaking it up with a wooden spoon.

6. Once it begins to brown, add in the diced onion and garlic and let it saute together for about 5-6 minutes more or until par-cooked.

7. Next, add in ALL the remaining ingredients into the Instant Pot (or slow-cooker), leaving the salt and pepper for for the end.

8. Use a large spoon or spatula to incorporate all of the spices and ingredients.

9. Seal the slow cooker and let it cook for 25-30 minutes on high pressure and let the steam slow release by itself when its finished.

10. When its finished, add your salt and pepper to your liking and add in your favorite toppings: fresh avocado, cilantro, cheese, sour cream, whatever your heart desires!