Instant Pot Pumpkin Walnut Chili
Total Time
1 hour 15 minutes
Prep Time
15 minutes
Cook Time
1 hour
Rating
4.6 out of 5 stars
(85)
Ingredients
12 cups
- 1 28-ounce can fire-roasted tomatoes
- Half an onion, minced
- 3 cloves garlic, minced
- 2 poblano peppers, chopped
- 2–3 chipotle peppers, chopped
- 2 cups walnuts, chopped
- 1 cup red lentils
- 1 cup bulgur
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon salt
- 6 cups water or broth (refill the tomato can about 2x)
- Add at the end:
- 1 14-ounce can pumpkin puree
- 2 or 3 14-ounce cans black beans, rinsed and drained
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Preparation
Chef’s notes
Stovetop:
Saute the onions and garlic and peppers and spices. Simmer the broth and tomatoes with the lentils and bulgur and walnuts until lentils are cooked and walnuts are a little bit soft. Add the pumpkin and black beans last.
Slow Cooker:
Same as Instant Pot directions, except low heat for 6-8 hours. If it’s not thickening, keep it in a little longer. You’ll know it’s done when the lentils have softened and absorbed.
Peppers:
What peppers you choose kind of depends on what you want to happen with the flavor. Red and green bell peppers would add some mild flavor and sweetness, while adding a few jalapeños, roasted poblanos, chipotles, etc. would give you heat and a more smoky flavor.
Beans:
2-3 cans of black beans is up to you – just depends on how bean-y you want the chili. Other beans (like chili beans) would work, too.
Leftovers:
Half batch would be a good idea if you are a one or two person household. Making the FULL batch and freezing half might be even better. 🙂 You will need to add water to your leftovers because it gets super thick!