Go Back
+ servings
easy pumpkin black bean chili with avocado

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


Optional Garnishes

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


  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.

    instant pot pumpkin black bean chili recipe
  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.

    pumpkin black bean chili
  5. Serve with avocado, lime wedges, cilantro as desired.

    the best pumpkin black bean chili 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.