Ingredients
Method
- 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
- For extra depth, sauté the minced onion and garlic in a bit of olive oil in the Instant Pot before adding other ingredients.
- Don't skip the fresh cilantro and a squeeze of lime at the end; these bright flavors cut through the richness of the chili.
- This chili tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't skip the fresh cilantro and a squeeze of lime at the end; these bright flavors cut through the richness of the chili.
- This chili tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.