Print
Instant Pot Chipotle Pumpkin Vegan Chili in bowl with avocado and corn bread

Instant Pot Chipotle Pumpkin Vegan Chili

This satisfying gluten-free, vegan chili is simple to prepare. Plus, it cooks for less than an hour, instead of the hours that stovetop chili takes to simmer. With all the flavor and none of the hassle, it's sure to become a favorite chili in your house.

Course Main Course
Cuisine American
Keyword black bean, chili, chipotle, gluten free, pumpkin, vegan, vegetarian
Prep Time 20 minutes
Cook Time 45 minutes
Resting time 5 minutes
Total Time 1 hour 5 minutes
Servings 6 servings

Ingredients

  • 1 large can fire-roasted diced tomatoes, including juice (28-ounces or 784 gram can)
  • 1 poblano pepper, seeded and finely chopped
  • 2 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 (210 grams)
  • 2 cups red lentils (400 grams)
  • 1 tablespoon sauce from chipotles in adobo (15 milliliters)
  • 2 teaspoons salt (12 grams)
  • 3 tablespoons chili powder (gluten-free) (24 grams)
  • 2 tablespoons smoked paprika (14 grams)
  • 7 cups vegetable stock, divided (1645 milliliters)
  • 1 can pumpkin puree (Not pumpkin pie filling, which is sweetened) (14-ounces or 392 grams)
  • 2 cans black beans (Each 15-ounces or 438 grams)

Optional Garnishes

  • avocado slices
  • lime wedges
  • chopped fresh cilantro
  • corn bread

Instructions

  1. Place the tomatoes, peppers, onion, garlic walnuts, lentils and seasonings in the inner pot of your electric pressure cooker (instant pot). Stir in 6 cups (1410 ml) of the vegetable stock. 

  2. Close and lock the lid, making sure the steam release knob is in the sealing position. Cook on high pressure for 30 minutes. 

  3. When the cooking time is complete, do a quick release by opening 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 the 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 (120 ml) of stock and stir well. 

  5. Serve with avocado, lime wedges, cilantro and corn bread as desired. 

Recipe Notes

Note that it takes the Instant Pot (or any other brand) about 15 minutes to get pressurized before the 30 minute cooking time begins. That means the cooking time in the pot is really about 45 minutes.

The book provides recipes for vegetable stock and gluten-free savory corn bread. I used a combination of homemade and boxed vegetable stock. For corn bread, I used Trader Joe's mix, which is not sold as gluten-free. 

I only used 6 & 1/2 cups of vegetable stock, not 7 cups. (The last 1/2 cup is described as optional.)