Skip to content Skip to sidebar Skip to footer
Home / chili / instant / pumpkin / recipe

Instant Pot Pumpkin Chili Recipe

Post a Comment

Instant Pot Pumpkin Chili THM E The Wholesome Recipe Box
Instant Pot Pumpkin Chili THM E The Wholesome Recipe Box from www.wholesomerecipebox.com

Description

This delicious Instant Pot Pumpkin Chili is the perfect Fall comfort food. It’s easy to make in just a few steps and it’s full of flavor. It’s packed with protein and veggies and is also vegan and gluten-free. The combination of the pumpkin, spices, and chili flavors create a unique and delicious flavor that you’ll love. Serve it with your favorite toppings and you’ve got the perfect Fall meal.

Prep Time

This Instant Pot Pumpkin Chili recipe takes only 10 minutes to prepare. You will need to gather all of your ingredients and have them ready to go before you start cooking.

Cook Time

The cook time for this recipe is 25 minutes. The Instant Pot will need 20 minutes to come up to pressure and then 5 minutes to cook the chili.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 jalapenos, seeded and diced
  • 1 red bell pepper, diced
  • 1 cup pumpkin puree
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon smoked paprika
  • 1 can black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 can diced tomatoes
  • 3 cups vegetable broth
  • 1/4 cup cilantro, chopped
  • Salt and pepper, to taste

Instructions

1. Set your Instant Pot to the sauté setting. Heat the olive oil and add the onion, garlic, jalapenos, and bell pepper. Sauté for about 5 minutes until the vegetables are softened.
2. Add the pumpkin puree, chili powder, cumin, oregano, smoked paprika, black beans, kidney beans, diced tomatoes, and vegetable broth. Stir to combine.
3. Put the lid on the Instant Pot and make sure the valve is in the sealed position. Set the pot to manual pressure cook and set the time for 5 minutes.
4. Once the time is up, allow the pot to naturally release for 10 minutes before doing a quick release.
5. Stir in the cilantro and season with salt and pepper to taste.
6. Serve the chili with your favorite toppings.

Equipment

  • Instant Pot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Spatula

Notes

If you don’t have an Instant Pot you can make this chili in a slow cooker or on the stove top. For the slow cooker, cook on low for 4-6 hours or on high for 2-3 hours. For the stove top, simmer the chili for 30-45 minutes until the vegetables are tender.

Nutrition: Per Serving

Calories: 209, Fat: 6.3g, Saturated Fat: 0.9g, Carbohydrates: 28.2g, Fiber: 8.2g, Protein: 9.1g

Recipe Tips

  • You can use any kind of beans you like in this chili. Pinto beans, navy beans, chickpeas, and black eyed peas are all great options.
  • If you don’t have pumpkin puree, you can use sweet potato puree instead.
  • For a spicier chili, add a pinch of cayenne pepper or some diced jalapenos.
  • Top your chili with your favorite toppings like cheese, sour cream, green onions, avocado, and/or cilantro.
  • This chili is great served over brown rice, quinoa, or cauliflower rice.

Post a Comment for "Instant Pot Pumpkin Chili Recipe"