Instant Pot Vegan Pumpkin Chili

An easy and delicious autumn chili medley, featuring hearty sweet potatoes, pumpkin, beans, vegetables, and warm spices.

It is fall!! At least it is when I post this recipe…

And with fall comes chilly weather. Or perhaps it’s chili weather? Whether you appreciate the pun, I love this time of year because I get to make and eat lots of chili!!

And how I love chili. I’ve already posted my favorite Instant Pot Veggie Bean Chili recipe. It’s chock-fun of standard chili fare – beans, veggies, tomato sauce, spices, and herbs. And it’s delicious. After all, it is my favorite chili recipe. If you like chili, too, you should definitely check it out. You can find the recipe here.

But that doesn’t mean I can’t enjoy another scrumptious bowl of chili. Enter my Instant Pot Vegan Pumpkin Chili. You may have noticed a trend here. I love using my Instant Pot to make soup, broth, and chili. It’s like a crock pot in that you can set it and walk away from it.

But instead of cooking at a low temperature all day or night, it’s super FAST! I mean, once you chop up and toss in your ingredients, lock the lid, and press start. Come back in half an hour and you’re good to go. You can do so many things in 30 minutes, including make this Instant Pot Vegan Pumpkin Chili. hint, hint….

So what makes this Instant Pot Vegan Pumpkin Chili different than my favorite Instant Pot Veggie Bean Chili? A bunch of cool things. Let’s start with the obvious difference since it’s in the title: P U M P K I N. And no, this is not a joke or set up. Yes, I really do put pumpkin in this chili. And you’re going to love it!! I promise.

To be honest, you can’t taste the pumpkin. So, you may be wondering why I put pumpkin in this chili if you can’t taste it. And I can’t blame you for wondering this.

* But here are a few really good reasons why I love this Instant Pot Vegan Pumpkin Chili

1. It tastes and smells amazing!
2. It tones down the acidity normally in tomato-based chili.
3. It’s super good for you!
4. It’s thick and hearty!

It’s fall so you’re supposed to put pumpkin in everything, right?

Seriously, I think pumpkin does taste good in a lot of fall dishes, including this Instant Pot Vegan Pumpkin Chili. But it really is good for you, too. As a nutrient-dense food, pumpkin is a great source of beta-carotene, which serves two purposes. First, it protects your body from harmful UV rays. But your body cleverly converts the beta-carotene into vitamin A, which is excellent for eye health.

Pumpkin is also an excellence source of Vitamin C and dietary fiber. Vitamin C helps sustain and strengthen your body’s immune system so it can ward off colds. And containing seven grams of fiber in one cup, pumpkin helps provide satiety which makes you feel fuller longer. (Care Spot)

One of my favorite ways to enjoy this Instant Pot Vegan Pumpkin Chili is camping. I can easily make it over a fire, but I have an Instant Pot in my camper. When I have time, I prepare it in advance so that all I have to do is heat it up, which is great on traveling days. Fast, easy, and nutritious! It’s delicious served by a cozy fire with fresh warm Vegan Cornbread Muffins.

I hope you enjoy this Instant Pot Vegan Pumpkin Chili as much as I do.  Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook!   

I’m just starting out and would love to see your results.  Enjoy!!   And don’t forget to subscribe for new recipes today!!

Ingredients

• 2 cups dry mixed beans* (4-5 cups cooked or 3 cans)
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 yellow or orange bell pepper, chopped
• 1 onion, chopped
• 8 ounces mushrooms, chopped
• 2 sweet potatoes (butternut squash or pumpkin), chopped (2-3 cups)
• 1 jalapeno (optional)
• 2 Tbsp fresh garlic, minced (4-6 cloves)

• 2 Tbsp cumin
• 2 Tbsp chili powder
• 1 Tbsp oregano
• 1 tsp smoked paprika
• 1 tsp coriander
• 1/2 tsp black pepper
• 1 16 ounce can pure packed pumpkin (not pie filling)
• 1 28 ounce can diced tomatoes with green chilies
• 2-3 cups vegetable broth
• 1/4 cup cilantro, chopped
• Salt to taste (optional)
• Desired toppings: green onions, onions, cheese, avocado, nooch, cilantro, fresh lime

Instructions

1. Rinse the dry beans and soak at least 12 hours or overnight in clean water.
2. Cook on High Pressure in an Instant Pot (or pressure cooker) for 10 minutes, allowing the pressure to release naturally.
3. Rinse and set aside.

1. Using the sauté function on your Instant Pot, sauté the onion, bell peppers, mushrooms, sweet potatoes, and jalapeño (if using), until almost tender, about 3-5 minutes.
2. Press “Cancel” and add in the minced garlic and seasonings. Stir to combine.
3. Stir in the diced tomatoes with green chilies and 2 cups of the broth. 
4. Attach the lid and make sure the relief valve is turned to sealing.
5. Select High Pressure for 5 minutes, then allow pressure to release naturally, about 15-25 minutes. 
6. Once pressure is released, remove the lid, stir in the beans, pumpkin, cilantro, and ½ – 1 cup broth, depending on how thick you like your chili.
7. Adjust seasonings, herbs, and salt, as desired.
8. Chili is always best the day after, allowing the ingredients and flavors to mingle.  Store in a covered container in the refrigerator up to 5 days.

Notes

* You can use any variety of beans you like and have on hand.  I use a bean medley that includes black beans, pinto beans, lentils, split peas, garbanzo beans, northern beans, and kidney beans.I recommend topping this chili with chopped green onions and cilantro, alongside warm cornbread muffins.

If you don’t have an Instant Pot or pressure cooker, you can make this easily on the stovetop. That’s how I used to make it. Just sauté your vegetables until soft, about 5 minutes. Then add your remaining ingredients and cook on low heat until the sweet potatoes are soft, about 30-45 minutes.

You can use a slow cooker to make this chili. Sauté your vegetables until soft, about 5 minutes. Then use the low setting for 8 hours or the high setting for 3-4 hours.