Instant Pot Pumpkin Walnut Chili
Yummy vegan instant pot chili featuring red lentils, fire-roasted tomatoes, walnuts, black beans, pumpkin, chipotles, and all the good toppings. I LOVE THIS ONE.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
white meat free
gluten free
red meat free
shellfish free
dairy free
vegan
vegetarian
pescatarian
- 3 cloves garlic minced
- 2 tablespoons chili powder
- 1 cup bulgur
- 1 cup red lentils
- half an onion minced
- 1 tablespoons smoked paprika
- 2 cans black beans rinsed and drained
- 1 28-ounce can fire-roasted tomatoes
- 2 poblano peppers chopped
- 2-3â chipotle peppers chopped
- 2 cupsâ walnuts chopped
- 1 tablespoonâ salt
- 6 cups water or broth (refill the tomato can about 2x)
- 1 14-ounce can pumpkin puree
- Carbohydrate 36.1102375706612 g
- Cholesterol 0 mg
- Fat 0.848427400012291 g
- Fiber 12.9552778110487 g
- Protein 10.8458369958656 g
- Saturated Fat 0.157874782873311 g
- Serving Size 1 1 cups (!!!) half-batches are good, too. (85g)
- Sodium 101.358826343015 mg
- Sugar 23.1549597596126 g
- Trans Fat 0.186494884601109 g
- Calories 188 calories
To Start: Place all the chili ingredients in the Instant Pot (affiliate link) and set to soup mode (30 minutes). To Finish: Release the steam, stir in the pumpkin and black beans, and season with more salt, more spice, etc. Serve with avocado, lime wedges, cilantro, tortilla chips, rice, cornbread... whatever you like with your chili! If it's too thick, you can always thin it out with additional water or broth.
