- 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
Homemade pumpkin purée
- 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.
Calories: 374kcal | Carbohydrates: 39g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 380mg | Potassium: 917mg | Fiber: 10g | Sugar: 11g | Vitamin A: 27790IU | Vitamin C: 77mg | Calcium: 110mg | Iron: 5mg