1. Heat your oven to 350 degrees Fahrenheit.
2. Cut your butternut squash in half and remove the seeds and ends. Then, cut the remaining halves in half again so you are left with 4 quarters.
3. Place the butternut squash cut side down on the baking sheet and bake for 1-2 hours until tender
4. Once the squash is tender and you can easily press a fork through it, turn the oven off and remove the squash to cool
5. While the squash is cooling, peel and dice both white onions and green onion and add to the Instant Pot. If you opted to use baby potatoes, add them to the instant pot as well. 
6. Pour your olive oil into the Instant pot covering the veggies and hit “Sauté” Mode
7. Sauté the onion, potato and olive oil until the onion begins to tenderize, then add diced pepper to the Instant Pot as well as turmeric.
8. Open all of the canned vegetables EXCEPT for the canned pumpkin and pour into your strainer. Allow the liquid to drain out while you make your vegetable base.
9. Boil 32 ounces of water and add 4 teaspoons of Better than Bouillon vegetable base.
10. Once your vegetable base is completely mixed set aside.
11. Add your strained canned vegetables to the Instant Pot stirring and combining with the onion and pepper..
12. Pour your vegetable base into the Instant Pot stirring and combining. At this point your recipe will resemble a jam packed soup.
13. Allow to heat and cook for 20 minutes on the sauté function
14. After 20 minutes add the canned pumpkin and stir and combine to thicken the chili.
15. Remove and set aside the skin from your oven roasted butternut squash. You can compost the squash skins!
16. Cut the remaining squash meat into cubes and add to the chili. Stir and combine.
17. Add additional seasoning and salt until you reach desired flavor.
18. Allow to cook on sauté function for an additional 40 minutes to combine all of the wonderful flavors and aromas.
19. Serve and enjoy!

✬ This chili goes great with a nice hearty artisan bread!