Instant Pot Pumpkin Walnut Chili
Ingredients
The chili base
-
1
28-ounce can
fire-roasted tomatoes
-
½
onion
minced
-
3
cloves
garlic, minced
-
2
medium
poblano peppers, chopped
-
2–3
peppers
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
Finishing touches
-
1
14-ounce can
pumpkin puree
-
2–3
14-ounce cans
black beans, rinsed and drained
Instructions
- Place all the chili base ingredients in the Instant Pot and set to soup mode for 30 minutes.
- Once cooking is complete, release the steam and stir in the pumpkin and black beans.
- Season to taste with additional salt and spices.
- Serve with toppings like avocado, lime wedges, cilantro, tortilla chips, or rice.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
12g
Sodium
800mg
Cholesterol
0mg
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