The Gluten-Free Instant Pot CookbookIs your Instant Pot still in its box because you’re afraid to give it a whirl? Then this is your cookbook. It begins with an excellent primer on electric pressure cookers to make you feel more comfortable from the get-go. And if you follow a gluten-free diet, it includes a recipe for making your own gluten-free flour. This cookbook of 50 recipes offers chapters for breakfasts, appetizers, soups/stews, grains/rice, pasta, main dishes, sides, desserts, and stocks. Of the 50 gluten-free recipes in the book, 33 are vegetarian or offer a vegetarian option. A number of them are vegan or offer a vegan option. The recipes are very straightforward, and most use ingredients you likely have on hand. By the way, this chili was a perfect example. The only item I didn’t have on hand was canned pumpkin puree, and it was super-easy to pick up. All recipes incorporate whole foods and every recipe I tried was delicious. Of note, the Spicy Butternut-Squash Soup and Quinoa Vegetable Salad with Lemon Vinaigrette were big hits here. But so far, this Pumpkin Black Bean Chili is our favorite. Carnivorous Maximus (my meat-loving husband) didn’t even miss the meat. Go team!
Pumpkin Black Bean Chili Cooking NotesThis recipe calls for canned black beans, but I always make my own from a dried form. They taste soooo much better, seriously. My go-to way to cook up a pot of them is in my electric pressure cooker. The link includes my best 3 tips for getting perfect beans every time. If you make your own beans, two 15-ounce cans – which the recipe calls for – equals 3 cups of cooked beans. Red lentils cook up very soft, even mushy, and are also sold as orange lentils. If you don’t have them on hand, yellow lentils are a close match. However, these, at least in my markets, can be even harder to find. My next choice is brown lentils as a substitute. The overall texture of the chili will be different, but it won’t affect the flavor too much.
If you want to move to a more vegetarian diet, but not sure the best steps to take, join the Monthly Vegetarian Meals Challenge. Each month I’ll post some tips – great plant protein sources, must-haves for the vegetarian pantry, ways to build flavor, and more. Additionally, we tackle 1 – 3 seasonal recipes tied to the theme that month. Subscribe to Monthly Vegetarian Meals Challenge here.
Pumpkin Black Bean Chili
- 1 28- ounce can fire-roasted diced tomatoes, including juice, (784 g)
- 1 large poblano pepper seeded and finely chopped
- 2 jalapeño peppers seeded and minced
- 1 chipotle pepper from canned gluten-free chipotle in adobo chopped
- 1 medium yellow onion minced
- 4 cloves Gourmet Garden Garlic - 80g" target="_blank" rel="nofollow">garlic minced
- 1 1/2 cups chopped walnuts, toasted, (210 g)
- 2 cups red lentils, (400 g)
- 1 tablespoon sauce from the chipotles in adobo, or more depending on your heat preference (La Costeña brand is gluten free), (15 ml)
- 2 teaspoons salt, (12 g)
- 3 tablespoons gluten-free chili powder (Penzey's and McCormick clearly label their products), (24 g)
- 2 tablespoons smoked paprika (Penzey's brand is gluten free), (14 g)
- 7 cups vegetable stock, divided (recipe included in book), (1645 ml)
- 1 14- ounce can pumpkin puree (not pie filling), (392 g)
- 2 15- ounce cans black beans, well rinsed and drained, (438 g)
- Avocado slices
- Lime wedges
- Chopped fresh cilantro
- Savory Gluten-Free Corn Bread recipe in book
- Place the tomatoes, peppers, onion, garlic, walnuts, lentils, and seasoning in the inner pot of your electric pressure cooker. Stir in 6 cups (1410 ml) of the vegetable stock.
- Close and lock the lid, making sure the steam release knob is in the sealing position. Cook on high pressure for 30 minutes.
- When the cooking time is complete, do a quick release by opening the release knob and venting all the steam. When the float pin drops, unlock the lid and open it carefully.
- Stir in the pumpkin puree, black beans, and 1/2 cup (120 ml) of remaining stock. Lock the lid back in place and allow the beans to warm through, about 5 minutes. If the chili is too thick, add the remaining 1/2 cup (120 ml) stock and stir well.
- Serve with avocado, lime wedges, cilantro, and corn bread as desired.