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.
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
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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.
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Close and lock the lid making sure the steam release knob is in the sealing positions, Cook on high pressure for 30 minutes.
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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.
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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.
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Serve with avocado, lime wedges, cilantro as desired.
