This Instant Pot Pumpkin Chili is the perfect fall meal. It’s packed with protein and veggies, so it will keep you full all day long!
Plus, this chili is easy to make in your instant pot or slow cooker. You can even freeze leftovers for another night!
This pumpkin chili is delicious and served over rice or cauliflower rice with avocado slices on top. You won’t believe how much flavor comes from just a few simple ingredients like pumpkin puree, beans, and tomatoes. And don’t forget about the spices – they really take this dish up a notch! I love using cumin and coriander because they add an earthy flavor that goes perfectly with the sweet pumpkin puree.
- Red Beans
- Pumpkin Purée
- Diced Tomatoes
- Bell pepper
- Vegetable Broth
See the recipe card for quantities.
Step-by-step instructions with photos
Step 1: Wash and chop all your vegetables
Step 2: Select sauté, heat the oil, and add the onions, bell pepper, and zucchini. Cook for 5 minutes, stirring occasionally. Add the garlic and cook for 1 minute. Press cancel.
Step 3: Add the rest of the ingredients and stir. Close the lid of the pressure cooker and place the valve in the sealing position. Select manual and set 8 minutes to high. It will take about 20 minutes for the pressure to rise
Step 4: When the end of the cooking alarm sounds, relieve the pressure immediately and remove the lid carefully.
Serve in bowls
Most canned pumpkin in the U.S. is made from a type of pumpkin that doesn't look all that typical. Dickinson pumpkins, also known as Dickinson squash, are the pumpkins used to make the majority of canned pumpkins we eat today. But Dickinson pumpkins are tan pumpkins with uniform, smooth skin that are much larger than the average field pumpkin. They're also sometimes called squash, not pumpkins.
If you don't have red beans, no worries, there are substitutes that you can use. You can make the chili simply by using black beans, pinto beans, or cannellini beans. They will fit very well with this recipe.
Yes, You Should Rinse and Drain Canned Beans for Your Recipes—Here's Why. ... Most of the recipes call for draining and rinsing the beans to remove the excess salt and starch and improve flavor. Draining and rinsing can also remove the metallic flavor sometimes found in canned beans
Instant Pot Pumpkin Chili
- Pressure Cooker
- 1 tablespoon vegetable oil
- 1 onion choppes
- 1 bell pepper in small cubes
- 1 zucchini in small cubes
- 3 cloves garlic finley chopped
- 2 can (19oz) red bean
- 1 can (28oz) diced tomatoes
- 1 cup frozen corn or fresh
- 2 cups pumpkin purée I use store-bought homemade recipe below
- 1 cup vegetable broth
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste to taste
- Select sauté, heat the oil, add the onions, bell pepper and zucchini. Cook for 5 minutes, stirring occasionally. Add the garlic and cook for 1 minute. Press cancel.
- Add the rest of the ingredients and stir. Close the lid of the pressure cooker and place the valve in sealing position. Select manual and set 8 minutes to high. It will take about 5 minutes for the pressure to rise.
- When the end of the cooking alarm sounds, relieves the pressure immediately and remove the lid carefully.
- Serve in bowls
- Garnish options: cilantro, pumpkin seed, lime
- The Chili can be kept in an airtight container in the fridge up to 5 days. Can also be frozen up to 3 months.
- Preheat the oven to 350 ° F. Place the rack in the center of the oven. Line a baking sheet with parchment paper (or a reusable baking sheet).
- Cut the pumpkin in 2. Using a spoon, scoop out the inside of the pumpkin. Clean and save the seeds for cooking.
- Place the pumpkin on the baking sheet, cut side down.
- Bake for 1 hour to 1 hour 30 minutes, depending on the size of the pumpkin, until the tip of a knife fits easily into the flesh.
- Let cool for 15 to 20 minutes. Scrape the flesh with a spoon and place it in the container of the food processor. Reduce to a smooth puree.