Yummy vegan instant pot chili featuring red lentils, fire-roasted tomatoes, walnuts, black beans, pumpkin, chipotles, and all the good toppings. I LOVE THIS ONE.
Recipe by Lindsay Ostrom on October 10, 2017
Prep time: PT15M
Cook time: PT1H
Total time: PT1H15M
Rating
4.6 stars ( reviews)
Keywords
instant pot chili, instant pot vegan chili, pumpkin walnut chili
Ingredients
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 tablespoons smoked paprika
1 tablespoon salt
6 cups water or broth (refill the tomato can about 2x)
1 14-ounce can pumpkin puree
2 or 3 14-ounce cans black beans, rinsed and drained
Categories
Dinner
Cuisine
American
Steps
Place all the chili ingredients in the Instant Pot (affiliate link) and set to soup mode (30 minutes).
Release the steam, stir in the pumpkin and black beans, and season with more salt, more spice, etc. Serve with avocado, lime wedges, cilantro, tortilla chips, rice, cornbread… whatever you like with your chili! If it’s too thick, you can always thin it out with additional water or broth.
Nutitrion
Calories: 333 calories
Carbohydrates: 42.5 g
Protein: 13.5 g
Fat: 13.9 g
Saturated Fat: 1.4 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 868 mg
Sugar: 4.9 g
Reviews
Gail on 2019-10-24 (5 stars): A fantastic chili! Where did the lentils and bulgar go? And what happened to the walnuts? Just kidding. The thick texture lends itself to a variety of uses. Burritos and baked potato topping are what I have in mind for the leftovers. I can see how my choice of peppers (hatch and chipotle) and my DIY chili powder (off the internet) put me in charge of the heat level. Fortunately it was subtly spicy but not overboard.
Tara on 2017-10-10 (5 stars): This looks sooooo good! Thanks, guys! AND: when I clicked on the 'Pin This Recipe' link it worked! Hooray! October is cuhrazy b/c both hubs and son have birthdays, but with hubs being vegan I cannot wait to try this recipe! Happy Fall!
Dave on 2020-10-16 (5 stars): I originally bought poblano & chipotle peppers when I saw this recipe in the summer. When it started to get cold and I wanted to make this, I only had jalapeño and red peppers. I substituted chipotle chili powder for 1 tbsp of regular chili powder. I was pleased with how it turned out, and can vouch for substituting different peppers.
Marcie on 2020-09-30 (4 stars): I goofed! Added my beans already... Did all different types. Do you think if I set it to low and cook it a little longer, it will come out okay?
debs on 2017-10-10 (5 stars): Okay. No one is leaving out the pumpkin. That just can't happen. Nope. And walnuts you say? I don't have an Instant Pot, but Imma try the dutch oven route with said walnuts. Chilli foolery at it's finest! 🔥💥
Matt on 2017-10-10 (5 stars): This looks so unique and delicious! I can say I wasn't really sold until I started reading through but wowza it does sound good!
