Vegetarian Pumpkin Black Bean Chili Recipe | The Gluten-Free Instant Pot Cookbook

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.

Vegetarian Pumpkin Black Bean Chili Recipe

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.

Vegetarian Pumpkin Black Bean Chili Recipe Ingredients

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.

Vegetarian Pumpkin Black Bean Chili Recipe Cookbook

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.

Vegetarian Pumpkin Black Bean Chili Recipe Ingredients in Instant Pot

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.

Vegetarian Pumpkin Puree Black Bean Chili Recipe

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.

Vegetarian Pumpkin Black Bean Chili Recipe with Lime

Serve in bowls with your desired garnishes and enjoy!

Vegetarian Pumpkin Black Bean Chili Recipe

Vegetarian Pumpkin Black Bean Chili Recipe with lime cilantro and avocado
4 from 1 vote
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Vegetarian Pumpkin Black Bean Chili Recipe 

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. 

Course Main Course
Cuisine American
Keyword chili vegetarian, instant pot, vegan
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Calories 484 kcal

Ingredients

Optional Garnishes

  • avocado slices
  • lime wedges
  • fresh cilantro, chppped
  • gluten-free cornbread

Instructions

  1. 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.

    Vegetarian Pumpkin Black Bean Chili Recipe with ingredients
  2. Close and lock the lid making sure the steam release knob is in the sealing positions, Cook on high pressure for 30 minutes.

  3. 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.

  4. 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.

    Vegetarian Pumpkin Puree Black Bean Chili Recipe
  5. Serve with avocado, lime wedges, cilantro as desired.

    Vegetarian Pumpkin Black Bean Chili Recipe in instant pot
Nutrition Facts
Vegetarian Pumpkin Black Bean Chili Recipe 
Amount Per Serving
Calories 484 Calories from Fat 158
% Daily Value*
Fat 17.6g27%
Saturated Fat 2.9g18%
Cholesterol 1mg0%
Sodium 880mg38%
Potassium 1208mg35%
Carbohydrates 63.3g21%
Fiber 27.4g114%
Sugar 7.5g8%
Protein 27.2g54%
Calcium 103mg10%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.

Vegetarian Pumpkin Black Bean Chili Recipe with cilantro lime and avocado

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!

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Comments

  1. 5 stars
    Thank you Emily for being part of our blog tour – so glad you enjoyed this recipe!! Beautiful photos – I’m drooling!

  2. 5 stars
    Your pictures are stunning! Thank you so much for sharing!

  3. 4 stars
    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!

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