Instant Pot Pumpkin Walnut Chili

Name: Instant Pot Pumpkin Walnut Chili
Total time: 75 min
Yield: 12 servings
Cuisine: Indonesian
Ingredients: 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

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.

⏱️ 75 min 🔪 Prep: 15 min 🔥 Cook: 60 min 📊 Medium 👁️ 24 views

👨‍🍳 Start Cooking

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.