Start by heating the olive oil in your Instant Pot using the sauté function.

Add the diced onion, celery, and carrots, sautéing for about 5 minutes until the onions turn translucent.

Stir in the minced garlic and continue to sauté for another 1-2 minutes.

Toss in the cubed butternut squash and diced red peppers, stirring well to combine.

Sprinkle in the cumin, chili powder, oregano, and smoked paprika. Then, add the minced chipotle pepper, vegetable broth, crushed tomatoes, and quinoa.

Close the lid of the Instant Pot, set it to manual/high pressure for 8 minutes.

Once the cooking cycle is complete, quick-release the pressure and carefully remove the lid.

Stir in the kidney beans and black beans. Let the mixture stand for 5-10 minutes to heat the beans through before serving.

Place a large heavy-bottomed pot over medium-high heat.

Heat the olive oil for a minute. Add onions, celery, and carrots, then sauté for 3-5 minutes until the onions become translucent.

Mix in the minced garlic and sauté for another 2-3 minutes.

Add the cubed butternut squash and red peppers, stirring to combine. Cook for another 5 minutes, stirring frequently.

Stir in the chipotle pepper, cumin, chili powder, oregano, and smoked paprika, blending them thoroughly.

Introduce the kidney beans, black beans, crushed tomatoes, quinoa, and vegetable broth, stirring well to mix.

Allow the chili to come to a boil. Then, reduce the heat to medium-low, cover, and let it simmer for 30 minutes until the quinoa is cooked, and vegetables are tender.

Garnish each bowl with diced avocado, green onions, cilantro, or any toppings of your choice before serving.