Instant Pot Vegan Pumpkin Chili
An easy and delicious fall medley, featuring sweet potatoes, pumpkin, beans, and vegetables.
Equipment
- Pressure Cooker
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 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
- ½ tsp black pepper
- 1 28 ounce can diced tomatoes with green chilies
- 2-3 cups vegetable broth
- Salt to taste optional
- Desired toppings: green onions onions, cheese, avocado, nooch, cilantro, fresh lime
- 1 16 ounce can pure packed pumpkin (not pie filling)
Instructions
- If using dry beans, rinse the dry beans and soak at least 12 hours or overnight in clean water. Cook on High Pressure in an Instant Pot (or pressure cooker) for 10 minutes, allowing the pressure to release naturally. Rinse and set aside.
- 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.
- Press “Cancel” and add in the minced garlic and seasonings. Stir to combine.
- Stir in the diced tomatoes with green chilies and 2 cups of the broth.
- Attach the lid and make sure the relief valve is turned to sealing.
- Select High Pressure for 5 minutes, then allow pressure to release naturally, about 15-25 minutes.
- Once pressure is released, remove the lid, stir in the beans, pumpkin puree, cilantro, and ½ - 1 cup broth, depending on how thick you like your chili.
- Adjust seasonings, herbs, and salt, as desired.
- 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.