Instant Pot Pumpkin Chili

Name: Instant Pot Pumpkin Chili
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Ingredients: 1 tbsp 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 tbsp chili powder; 1 tbsp cumin; 1 tsp oregano; Salt and pepper to taste (to taste)

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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!

Instant Pot Vegan Pumpkin Chili in a grey bowl with tortillas chip on top

This pumpkin chili is delicious 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.

This Instant Pot Vegan Pumpkin Chili is! Just chop up some veggies, dump everything in your Instant Pot or slow cooker, and press start. That's it! In just 30 minutes (or 4 hours), dinner will be ready for everyone to enjoy together at home or on-the-go. Serve with tortilla chips on the side for an extra boost of flavor and texture. I know you'll love it as much as I do!

Ingredients

Red Beans
Pumpkin Purée
Diced Tomatoes
Corn
Onion
Bell pepper
Zucchini
Vegetable Broth
Garlic
Spices

See recipe card for quantities.

Instructions

Wash and chop all your vegetables

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 20 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

FAQ'S

Is canned pumpkin really pumpkin?

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.

Can I use black beans in chili instead of kidney beans?

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.

Should I drain the beans before adding them to the 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

Hearty Fall Recipes

Easy Mexican Bean Stew

Thai Curry Tofu

Sweet Potato Stew