Instant Pot Pumpkin Walnut Chili
Pumpkin chili: Enjoy a hearty and flavorful Instant Pot recipe with walnuts. Perfect for a cozy fall meal, packed with plant-based goodness.
Ingredients
- 1 28-ounce can fire-roasted tomatoes
- half an onion, minced
- 3 cloves garlic, minced
- 2 poblano peppers, chopped
- 2-3 chipotle peppers, chopped
- 2 cups walnuts, chopped
- 1 cup red lentils
- 1 cup bulgur
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 15-ounce can pumpkin puree
- 1 15-ounce can black beans, rinsed and drained
Instructions
- Combine fire-roasted tomatoes, minced onion, minced garlic, chopped poblano peppers, chopped chipotle peppers, chopped walnuts, red lentils, bulgur, chili powder, and smoked paprika in the Instant Pot.
- Secure the lid, set to 'Soup' mode for 30 minutes, and allow natural pressure release for 10 minutes before quick releasing any remaining pressure.
- Stir in the pumpkin puree and rinsed black beans.
- Taste and season with additional salt, pepper, or chili powder as needed.
- Serve hot, garnished with avocado slices, lime wedges, fresh cilantro, or with tortilla chips.
- If the chili is too thick, thin it out with 1/4 to 1/2 cup of water or vegetable broth until desired consistency is reached.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.