Instant Pot Butternut Squash Chili – Cabot Creamery

Ingredients

• 1 tablespoon avocado oil, canola oil or vegetable oil
• 3 cloves garlic, chopped
• 1 large onion, diced
• 1 jalapeño pepper, finely chopped, seeded if desired
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1 cup vegetable broth or water
• 2 15-ounce cans diced tomatoes
• ¼ cup tomato paste
• 3 cups cubed butternut squash
• 1 15-ounce can kidney beans, drained and rinsed
• 1 15-ounce can pinto beans, drained and rinsed
• 4 ounces Cabot 1 Year Cheddar , shredded (about 1 cup)
• ¼ cup sliced scallions
• ⅔ cup Cabot Plain Greek Yogurt