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I've got a new cookbook for you, my friends. My good friend Jane Bonacci, creator of the delicious The Heritage Cook blog, has a new cookbook out with Sara de Leeuw of the gorgeous My Imperfect Kitchen blog. It's titled The Gluten-Free Instant Pot Cookbook: Fast to Fix and Nourishing Recipes for All Kinds of Electric Pressure Cookers, and will be released on September 19th. Go check it out, and place your preorder here on Amazon if you're looking for some fuss-free dishes for the Instant Pot!

The Gluten-Free Instant Pot Cookbook

Is 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 Notes

This 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.

Print Recipe

5 from 1 vote

Pumpkin Black Bean Chili

An Instant Pot vegetarian chili made even more healthy by the addition of pumpkin purée. Poblano and jalapeño chilis add some kick, and lentils are the bean of choice in this delicious chili from the Gluten-Free Instant Pot cookbook!

Prep Time15 mins

Cook Time30 mins

Resting time5 mins

Total Time45 mins

Course: Vegan Soup

Cuisine: Main Dish

Keyword: Chili in the Instant Pot

Servings: 6

Calories: 780kcal

Author: The Wimpy Vegetarian

Ingredients

• 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 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)

Optional Garnishes

• Avocado slices
• Lime wedges
• Chopped fresh cilantro
• Savory Gluten-Free Corn Bread recipe in book

Instructions

• 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.

Notes

Jane and Sarah add the note that "red lentils have been hulled and split, showing their lovely golden-orange color. They are easier to cook and make for a very smooth consistency.

I'm allergic to walnuts, and substituted roasted coarsely chopped pumpkin seeds with great success.

At a glance, you might think this chili will be super spicy, but it was a perfect moderately spicy dish. So don't be tempted to tone it down when you make it if you like dishes with a little kick.

The calories were calculated using the VeryWell Fit nutrition calculator.

Nutrition

Calories: 780kcal

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