Instant Pot Pumpkin Walnut Chili
Yummy vegan instant pot chili featuring red lentils, fire-roasted tomatoes, walnuts, black beans, pumpkin, chipotles, and all the good toppings. I LOVE THIS ONE.
Foto: Pinch of Yum — Lindsay Ostrom
Ingredients
12 servings
- 1 28 -ounce can fire-roasted tomatoes
- half an onion, minced
- 3 cloves garlic, minced
- 2 poblano peppers, chopped
- 2 -3 chipotle peppers, chopped
- 2 cups walnuts, chopped
- 1 cup red lentils
- 1 cup bulgur
- 2 tablespoons chili powder
- 1 tablespoons smoked paprika
- 1 tablespoon salt
- 6 cups water or broth (refill the tomato can about 2x)
- 1 14 -ounce can pumpkin puree
- 2 or 3 14-ounce cans black beans, rinsed and drained
Steps
-
Place all the chili ingredients in the Instant Pot (affiliate link) and set to soup mode (30 minutes).
-
Release the steam, stir in the pumpkin and black beans, and season with more salt, more spice, etc. Serve with avocado, lime wedges, cilantro, tortilla chips, rice, cornbread… whatever you like with your chili! If it’s too thick, you can always thin it out with additional water or broth.
Nutrition Facts (per serving)
Macronutrients
Calories33317% DV
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
Total Ingredients
Rp 22.400
Per Serving
Rp 1.867/serving
🏠 Save ~Rp 44.800 compared to buying!
📋 Price Breakdown (29% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| -ounce can fire-roasted tomatoes | 1 | Rp 12.000/kg | Rp 1.200 |
| half an onion | - | - | - |
| garlic | 3 cloves | - | - |
| poblano peppers | 2 | - | - |
| -3 chipotle peppers | 2 | - | - |
| walnuts | 2 cups | - | - |
| red lentils | 1 cup | - | - |
| bulgur | 1 cup | - | - |
| chili powder | 2 tablespoons | Rp 8.000/100g | Rp 16.000 |
| smoked paprika | 1 tablespoons | Rp 40.000/kg | Rp 4.000 |
| salt | 1 tablespoon | - | - |
| water or broth | 6 cups | - | - |
| -ounce can pumpkin puree | 1 | Rp 12.000/kg | Rp 1.200 |
| or 3 14-ounce cans black beans | 2 | - | - |
*Estimated market prices, may vary by region
Source: Pinch of Yum
by Lindsay Ostrom
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