Veg MJB

Homemade Butternut Squash Risotto Chili

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DELICIOUS

Description

This is kind of based off of the Homemade Chili Risotto, but more towards the recipe from Vegan Pressure Cooking by JL Fields. I decided to modify it slightly.

Note: Make extra and save it for the next day. If it dries out, just add a little water. Top it off with your favorite hot sauce. I really like using Frank’s Red Hot Sauce.

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Ingredients

1 tbsp olive oil
1 diced onion
2 cloves garlic, minced
1 butternut squash, chopped
1 diced green bell pepper
1 tsp cumin
1 tsp chili powder
1 tbsp Sriracha
1 cup arborio rice
3 cups vegetable broth / 2 cups if using canned beans
1 cup water
2 cups chopped kale
salt and pepper
1 cup of soaked dried pinto beans or canned chili beans
1 tsp Italian Seasoning
* Click to ingredient to choose one

Directions

1
Sauté onion, and green bell pepper with garlic in olive oil for 5 minutes or until transparent
2
Mix the rest of the ingredients and bring to pressure for about 14-16 minutes
3
Cook longer if needed and allow for Natural Pressure Release (NPR)
4
Let cool and enjoy with vegan bread and vegan butter