Sweet and Spicy Vegetarian Chili
Author: 
Recipe type: Chili, Instant Pot
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • Veggies
  • 4 cups butternut squash, cubed*
  • 2 vine tomatoes, diced
  • 2 celery stalks, diced
  • 6 green onions, diced
  • ½ red onion, minced
  • 28 oz diced tomatoes
  • 2 cans black beans, drained
  • 2 carrots, chopped
  • 1 chipotle pepper (in adobo sauce), minced
  • 2 cups any broth
  • Spices
  • 1 tbsp. chili powder
  • 2 tsp. cumin
  • 1 tsp. ground sage
  • 1 tsp. italian seasoning
  • 1 tsp. smoked paprika
  • 1 tsp. kosher salt
  • ¼ tsp. cinnamon (trust me!)
  • Toppings
  • cilantro
  • greek yogurt
  • cheese
Instructions
  1. Add vegetables and spices to instant pot and set manual on high for 20 minutes and seal lid. Set pressure nob to 'seal'.
  2. Allow pressure to release slowly or fast release the pressure by turning the nob to 'vent'.
  3. Serve with a dollop of Greek yogurt and fresh cilantro, and cheese.
Notes
*4 cups was about 1 small butternut squash, or about ⅔s of a large butternut squash
*for vegan, serve with cilantro and vegan cheese
*the recipe calls for 2 cups of broth, as it will thicken when it cools and after 'mix ins' but for ultra thickness, start with 1 cup of broth.
Recipe by Words Like Honeycomb at http://www.wordslikehoneycomb.com/sweet-spicy-vegetarian-chili-vegan-friendly/