Homemade Butternut Squash Risotto Chili
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.
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
Instructions
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
Nutrition Information
913
cals
176 g
Carbs
77% cals
10.5 g
Total fat
10% cals
34 g
Protein
15% cals
Daily RDA Nutrition
Based on a 2000 calorie diet
Servings:
1
Calories:
913
kcal
(46%)
Carbs:
176
g
(59%)
Protein:
34
g
(68%)
Total fat:
10.5
g
(16%)
Saturated fat:
1.7
g
(8%)
Unsaturated fat:
8
g
Trans fat:
0
g
Sugars:
21
g
(42%)
Fiber:
25
g
(89%)
Cholesterol:
0
mg
Sodium:
2037
mg
(89%)
Tags
MindfulByCoder
🌿 Mindful journey of health, healing, and growth
🧘♂️ Yoga • Plants • Meditation • Wellness
💻 A coder finding clarity through mindful presence
🧘♂️ Yoga • Plants • Meditation • Wellness
💻 A coder finding clarity through mindful presence
