Butternut Squash Chili (Instant Pot)

The seasons are changing and we couldn’t be more elated. There’s nothing like a bowl of hearty chili to welcome this Fall season. In this recipe, we’re including some of our favorites; lentils, bone broth and butternut squash. It’s hearty, spicy and filling and loaded with protein, veggies and protein rich legumes.

Butternut Squash Chili Recipe

Serves 6-8 large bowls of chili


  • 1 large butternut squash, cubed

  • 1 can of black beans, drained and rinsed

  • 1 can of kidney beans, drained and rinsed

  • 1/2 cup lentils, beluga le puy preferred

  • 1 large yellow onion, chopped

  • 1 shallot, chopped

  • 4 cloves garlic, peeled and chopped

  • 1 jalapeno, seeded, chopped

  • 16 oz of beef or chicken bone broth (can use vegetable broth too)

  • 1 24 oz jar of organic strained tomatoes

  • 1 tablespoon chili powder

  • 1 tablespoon cumin powder

  • 1 tablespoon raw cacao powder (optional)

  • 1 teaspoon cinnamon

  • 1 teaspoon turmeric

  • 1 teaspoon paprika

  • 1 tsp fish sauce, optional

  • salt and pepper to taste

Toppings: Cilantro, Onion, Sheeps Yogurt, Cojita, Lime, Radish, Green Onion, Avocado, Hot sauce.


Using an instant pot

  1. Turn your instant pot on and to sauté mode.

  2. Add 1 tablespoon olive oil, and allow to heat. Add your onions, garlic, jalapeño and shallot and sauté until fragrant and translucent.

  3. Add your lentils, and butternut squash plus all the seasonings (chili powder, cumin, cacao, cinnamon, turmeric, paprika, and a pinch of sea salt) and sauté for 5-8 minutes.

  4. Add your bone broth, tomatoes, & fish sauce (if using) and stir until combined.

  5. Turn off your sauté mode and place your instant pot lid on and on manual setting set for 20 min. on high (it will take 10-20 minutes to get to pressure).

  6. Allow to naturally release for 10 minutes, then manually release the rest of the pressure (be careful). Remove lid and taste for salt and pepper.

  7. Ladle into bowls and top with your favorite toppings. Enjoy!

If using a stovetop, cook your butternut squash and lentils al dente prior to adding in step 3.

Tag us in your creations so we can see — @zurahealth. big love and happy bellies.