Instant Pot Pumpkin Black Bean Chili. It's gluten-free, vegan, and hearty enough for dinner.
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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: 780
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