Description
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.
Ingredients
Pumpkin Chili Ingredients:
- 1 28-ounce can fire-roasted tomatoes
- half an onion, minced
- 3 cloves garlic, minced
- 2 poblano peppers, chopped
- 2-3chipotle peppers, chopped
- 2 cupswalnuts, chopped
- 1 cup red lentils
- 1 cup bulgur
- 2 tablespoons chili powder
- 1 tablespoons smoked paprika
- 1 tablespoonsalt
- 6 cups water or broth (refill the tomato can about 2x)
Add at the end:
- 1 14-ounce can pumpkin puree
- 2 or 3 14-ounce cans black beans, rinsed and drained
Instructions
- ToStart: Place all the chili ingredients in the Instant Pot (affiliate link) and set to soup mode (30 minutes).
- To Finish: Release the steam, stir in the pumpkin, and season with more salt, more spice, etc. Serve with avocado, lime wedges, cilantro, tortilla chips, rice, cornbread whatever you like with your chili!
Notes
Stovetop: Saute the onions and garlic and peppers and spices. Simmer the broth and tomatoes with the lentils and bulgur and walnuts. Add the pumpkin and black beans last.
Slow Cooker:Same as Instant Pot directions, except low heat for 6-8 hours.
Peppers: What peppers you choose kind of depends on what you want to happen with the flavor. Red and green bell peppers would add some mild flavor and sweetness, while adding a few jalapeos, roasted poblanos, chipotles, etc. would give you heat and a more smoky flavor.
Beans:2-3 cans of black beans is up to you just depends on how bean-y you want the chili. Other beans (like chili beans) would work, too.
Leftovers: Half batch would be a good idea if you are a one or two person household. Making the FULL batch and freezing half might be even better.