Butternut Squash & Black Bean Chili

1. Set pressure cooker to sauté mode. Warm olive oil, then add the chopped onion and sauté until translucent, about 5 minutes. Add bell pepper, garlic, and spices and sauté another 2 minutes. Season with salt and pepper.
2. Add broth, the full can of diced tomatoes, and red wine vinegar. Stir.
3. Add drained black beans and butternut squash and stir. Season once more with salt and pepper.
4. Secure the lid and make sure the valve is turned towards “sealing”. Set to “high pressure” or “manual” mode for 5 minutes. Once the timer beeps, allow to naturally release for 3 minutes, then flip valve towards “venting” and release the rest of the pressure manually. Open the lid and serve chili into bowls. Season to taste with salt and pepper.
5. Top with fresh lime juice, shredded cheddar, chopped chives and avocado. Enjoy!