This Instant Pot black bean chili is packed with protein since it also includes red lentils and walnuts, and has increased health benefits from adding pumpkin.
Red lentils are a great thickener in this recipe, and add an additional boost of protein. For more information of how to cook red lentils, seasoning ideas and ways to use them, click on the link to read the post.
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This recipe is from the Gluten-Free Instant Pot Cookbook, and pairs great with these Bisquick muffins that are filled with cheddar cheese and French's Crispy Fried Onions. This recipe is reprinted with permission from the book's authors and publisher. I was drawn to it because it adds pumpkin puree to the chili, something I like to do with most chilis I make.
It's not a vegetarian cookbook per se, but out of its 50 recipes, 33 of them are either vegetarian or offer vegetarian options.
🧅 Main Ingredients + Notes
For the all of the ingredients, measurements and directions, go to the Recipe Card at the bottom of this post.
- Fire-roasted diced tomatoes
- Poblano pepper
- Jalapeño peppers
- Chipotle pepper in adobo sauce
- Yellow onion
- Garlic
- Walnuts
- Red lentils
- Spices - chili powder and smoked paprika
- Vegetable stock - I use Better Than Bouillon
- Pumpkin puree - no need to make your own, just use canned
- Black beans - either canned, or cook up your own from dried
Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my page on Amazon: www.amazon.com/shop/thewimpyvegetarian.
⏰ Tips to Simplify and Save Time
This recipe looks like a lot of ingredients, and I admit it has more than I typically have, but there's only about 15 minutes of prep involved. Mostly, it's stemming and seeding the peppers and dicing the onion, all of which can be done ahead.
Both my husband and I are allergic to the walnuts, so we skipped that. However, because I was provided the cookbook, and was asked to cook one of the recipes by the authors and publisher, I kept the ingredient in the instructions for others.
🥩 For the Meat Eaters at the Table
Add 1 cup of sliced, cooked spicy or mild pork sausage to the chili in place of the red lentils.
🍽 Side Dish Ideas
Cornbread, of course!
📇 More Instant Pot Soups You Might Like
Instant Pot Curried Lentil Soup
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Pumpkin Black Bean Chili
Ingredients
- 1 28-ounce can fire-roasted diced tomatoes, including juices
- 1 large poblano pepper seeded and finely diced
- 2 jalapeño peppers seeded and finely diced
- 1 chipotle pepper from canned gluten-free chipotle in adobo chopped
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 1 ½ cups chopped walnuts, toasted
- 2 cups red lentils
- 1 tablespoon sauce from the chipotles in adobo, or more depending on your heat preference (La Costeña brand is gluten free)
- 2 teaspoons salt
- 3 tablespoons gluten-free chili powder (Penzey's and McCormick clearly label their products)
- 2 tablespoons smoked paprika (Penzey's brand is gluten free)
- 7 cups vegetable stock divided
- 1 14-ounce can pumpkin puree (not pumpkin pie filling)
- 2 15-ounce cans black beans rinsed and drained
Optional Garnishes
- Avocado slices
- Lime wedges
- Chopped fresh cilantro
Instructions
- Place the tomatoes, peppers, onion, garlic, walnuts, lentils, and seasoning in the inner pot of your electric pressure cooker. Stir in 6 cups 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 ½ cup 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 ½ cup stock and stir well.
- Serve with avocado, lime wedges, cilantro, and corn bread as desired.
Jane
Susan you are too sweet! Thank you for the kind words and your photos are spectacular. Thank you for supporting our cookbook and being a wonderful friend!!
The Wimpy Vegetarian
I love this recipe, and the others I've tried so far as well. I'll be working my way through the book trying quite a few. So many of them are already vegetarian!!!!!! I wish you and Sarah much success with this book!!!!
Karen
This sounds delicious Susan! Hearty and delicious and loaded with nutrition! Beautiful photos as well.
The Wimpy Vegetarian
Thanks so much! It really was delicious!
Sara
Susan! Such a wonderful post! Thank you so much for sharing. I can't wait to see what you make next!
The Wimpy Vegetarian
Me too! I've got a few bookmarked right now!! I wish you both much luck with this great Instant Pot cookbook!!
Sara
You are so kind! Thank you very much!
Jessica
I'm so excited to try this recipe, Susan. This is so in season, with the pumpkin and the chili, wow! 🙂
Thank you.
Cheers,
Jessica
Dorothy Reinhold
I do love a sweet pumpkin treat, but I love this savory dish! Looks like chili is going on the menu!