Who loves their instant pot? And gluten-free recipes? And pumpkin recipes? If you love all three of those then you are going to love this vegetarian pumpkin black bean chili recipe from The Gluten-Free Instant Pot Cookbook by Jane Bonacci & Sara De Leeuw.
This Vegetarian Pumpkin Black Bean Chili Recipe is also vegan, gluten-free, dairy-free and soy free, and it makes a big batch, perfect for freezing for a later date or leftover lunches.
Ingredients include fire-roasted tomatoes, poblano peppers, jalapeno peppers, chipotles in adobo, onion, garlic, red lentils, walnuts, black beans, and pumpkin puree. It all comes together to make a flavorful, filling and healthy meal, and is delicious topped with avocado, lime and cilantro.
I’m sharing as part of virtual blog party for the new book The Gluten-Free Instant Pot Cookbook by Jane Bonacci of The Heritage Cook and Sara De Leeuw of My Imperfect Kitchen, which will be released on September 18, 2018.
The recipe is simple to make. To start off, you add all of the ingredients, except for the black beans, pumpkin puree and one cup of the reserved stock, into the instant pot. Lock and cook for 30 minutes on high pressure in your pressure cooker.
After the 30 minutes, Safely release valve to venting and open the lid when pin drops. Add the remaining ingredients and stir. Close the lid for five more minutes to heat the beans through.
Serve in bowls with your desired garnishes and enjoy!
Vegetarian Pumpkin Black Bean Chili Recipe
Vegetarian Pumpkin Black Bean Chili RecipeÂ
This chili recipe is a healthy, and filling Fall meal. This vegan, vegetarian, soy-free, and dairy free recipe is from the Gluten-Free cookbook by Jane Bonacci & Sara De Leeuw.
Ingredients
- 1 28 oz can fire-roasted diced tomatoes, including juice
- 1 large poblano pepper, seeded and finely chopped
- 1 jalapeno peppers, seeded and minced
- 1 chipotle pepper from canned gluten-free chipotle in adobo, chopped
- 1 medium onion, minced
- 4 cloves garlic, minced
- 1 1/2 cups chopped walnuts, toasted
- 2 cups red lentils
- 1 tablespoons sauce from chipotles in adobo, or more depending on your heat preference
- 2 teaspoons salt
- 3 tablespoons gluten-free chili powder
- 2 tablespoons smoked paprika
- 7 cups vegetable stock
- 1 14 oz can pumpkin puree (not pumpkin pie filling)
- 2 15 oz cans black beans, well rinsed and drained
Optional Garnishes
- avocado slices
- lime wedges
- fresh cilantro, chppped
- gluten-free cornbread
Instructions
-
place the tomatoes, peppers, onion garlic, walnuts, lentils and seasonings in the inner pot of your electric pressure cooker. Stir in six cups of the vegetable stock.
-
Close and lock the lid making sure the steam release knob is in the sealing positions, Cook on high pressure for 30 minutes.
-
When the cooking time is complete, do a quick release by opinion the release knob and venting all the steam, When the float pin drops, unlock the lid and open it carefully.
-
Stir in the pumpkin puree, black beans and 1/2 cup of remaining stock. Lock the lid back in place and allow the beans to warm through, about 5 minutes, If the chili is too thick, add the remaining 1/2 cup stock and stir well.
-
Serve with avocado, lime wedges, cilantro as desired.
If you make any weeknight recipes from this Vegetarian Pumpkin Black Bean Chili Recipeplease share on instagram using hashtag #rainbowdelicious & and tag me at @rainbowdelicious , I’d love to see what you are up to in your kitchen!
Some links on this site are affiliate links and I may earn a small commission at no cost to you. Thank you!
Thank you Emily for being part of our blog tour – so glad you enjoyed this recipe!! Beautiful photos – I’m drooling!
Thank you for including me in the tour, Jane! I’m looking forward to trying out more recipes from your cookbook!
Your pictures are stunning! Thank you so much for sharing!
You’re welcome, I can’t wait to try out more recipes from your cookbook!
I have made this and it’s delicious but I no longer have access to an instant pot. Any tips for preparing in a slow cooker? TIA!
Hi Allison, I think you could probably do this in your slow cooker. If I were to try I would just put everything in the instant pot except for the ingredients listed in step 4, and I would add those like a half hour or so before you plan to eat. LMK if that works!