Sweet and Spicy Vegetarian Chili – a hearty vegetarian chili that is perfect for the meat lovers with a delicious blend of sweet and spicy. Throw everything in the pressure cooker and done!
Vegetarian Chili > Regular Chili
It is not often that you will see vegetarian recipes make an appearance on this blog and certainly not vegan (because cheese). So, you know when one does hit the front page it is meat lover-friendly (aka filling) and packed with flavor!
It’s street name being Potluck Chili, you have veggie options because we are aiming for the rainbow vibes here. Check out those colors <3
Obviously, the butternut squash is front and center in this situation, as it has every right to be. Those little cubed beauties add substance and the chunkiness that every chili needs, not to mention the faint hint of sweetness to balance out the spicy chipotles and smokey seasoning.
Folks, I am going to make a bold statement and say you will not miss the meat in this vegetarian chili. I KNOW. I love my beef chili or white chicken chili as much as the next meat-loving gal but sometimes you need something just as satisfying but on the lighter side.
And then we toss that dollop of Greek yogurt on top, throw sprigs of fresh green cilantro on top and then sprinkle the feta crumbles and you have yourself a dreamy light bowl of comfort!
I know feta is not the traditional cheese of choice but i loved the hint of tangy-ness it added!! Give it a try before you judge my weird ways 😉
Instant Pot & Slow Cooker
If you are on the Instant Pot (<affiliate) bandwagon then you will be excited for another recipe in your recipe book and especially since it doesn’t even involve your ‘Saute’ button!
Not an Instant Pot user? No problem! Just follow the same instructions for your crock pot (<affiliate) and place everything in the cooker and cook 4 hrs on high or 8 hrs on low! 🙂 This Sweet and Spicy Vegetarian chili, truly is for everyone!
You may want to consider a lighter meal like this before that glorious Thanksgiving Day feast! Just sayin…
If you try this recipe, make sure you post a photo on the socials [Instagram|Twitter|Facebook|Pinterest] and use the hash tag #wordslikehoneycomb so we can see! It’s my favorite to see your creations!
- 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
- 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!)
- greek yogurt
- Add vegetables and spices to instant pot and set manual on high for 20 minutes and seal lid. Set pressure nob to 'seal'.
- Allow pressure to release slowly or fast release the pressure by turning the nob to 'vent'.
- Serve with a dollop of Greek yogurt and fresh cilantro, and cheese.
*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.
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