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.
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.
Close and lock the lid, making sure the steam release knob is in the sealing position. Cook on high pressure for 30 minutes.
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.
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.
Serve with avocado, lime wedges, cilantro and corn bread as desired.
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.)