Pumpkin Black Bean Chili

Two bowls of black bean and pumpkin chili topped with slices of avocado, lime and cilantro.

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!

Course Main Course

Cuisine American

Keyword instant pot chili, pumpkin black bean chili

Prep Time 15

Cook Time 30

Resting time 5

Total Time 45

Servings

Calories 441.2kcal

Author Susan Pridmore

Equipment

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.

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.

Nutrition