Pumpkin Black Bean Chili Recipe | The Gluten-Free Instant Pot Cookbook
This vegetarian Instant Pot chili is spicy and delicious, and so healthy, too. I topped mine with cheese and sour cream, but on its own it is vegan. This recipe makes a large amount, but fortunately it keeps well. I’m planning to freeze several portions so that I can enjoy it down the road some day when I don’t even have time to whip up an Instant Pot dinner. Reprinted with permission from The Gluten-Free Instant Pot Cookbook.
Course Instant Pot Recipes
Cuisine Instant Pot
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Total Time 50 minutesminutes
Calories 466kcal
Author Robin Donovan
Ingredients
128-ounce can fire-roasted diced tomatoes, including juice
1large poblano pepperseeded and finely chopped
2jalapeño peppersseeded and minced
1chipotle pepper from canned gluten-free chipotle in adobochopped
1medium yellow onionminced
4clovesgarlicminced
1 1/2cupschopped walnutstoasted*
2cupsred lentils
1tablespoonsauce from the chipotles in adoboor more depending on your heat preference (La Costeña brand is gluten free)
2teaspoonssalt
3tablespoonsgluten-free chili powderPenzey's and McCormick clearly label their products
2tablespoonssmoked paprikaPenzey's brand is gluten free
7cupsvegetable stockdivided (recipe included in book, I used store-bought veggie broth)
114-ounce can pumpkin puree (not pie filling)
215-ounce cans black beans, well rinsed and drained
Instructions
Place the tomatoes, peppers, onion, garlic, walnuts, lentils, and seasonings 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
I am allergic to walnuts, so I asked the authors what I should substitute. They said that the walnuts are meant to mimic the texture of ground meat and that they could be left out, which is what I did. I think the chili would be even better with the nuts as some contrasting texture would have been welcome. I would think you could easily substitute other nuts (almonds or pecans, perhaps) or pumpkin or sunflower seeds. Since my family is not vegetarian, the next time I make it, I might just add some browned ground turkey.
2. The book says that the recipe serves 6, but even made without the walnuts (and with no substitute), I found it made a large amount, easily enough to make several meals for my family of three. It keeps well and makes great leftovers, so this is a bonus for me, but just something to keep in mind if you are cooking for a small family and don’t want a lot of leftovers. The recipe is easily halved.