Description

This hearty Instant Pot Pumpkin Walnut Chili is a flavorful and nutritious twist on classic chili, featuring rich fire-roasted tomatoes, smoky chipotle peppers, crunchy walnuts, and creamy pumpkin puree. Perfect for a comforting meal that’s packed with plant-based protein and fiber, it’s ideal for weeknight dinners or meal prep.

Ingredients

Scale

Vegetables and Peppers

1 28-ounce can fire-roasted tomatoes
½ onion, minced
3 cloves garlic, minced
2 poblano peppers, chopped
2–3 chipotle peppers, chopped

Dry Ingredients

2 cups walnuts, chopped
1 cup red lentils
1 cup bulgur
2 tablespoons chili powder
1 tablespoon smoked paprika
1 tablespoon salt

Liquids and Canned Goods

6 cups water or broth (using the emptied tomato can to measure about 2 refills)
1 14-ounce can pumpkin puree
2 or 3 14-ounce cans black beans, rinsed and drained

Instructions

Prepare Ingredients: Mince the onion and garlic, chop the poblano peppers and chipotle peppers, and chop the walnuts. Rinse and drain the black beans if using canned.
Add to Instant Pot: Into the Instant Pot, add fire-roasted tomatoes, minced onion and garlic, chopped poblanos and chipotle peppers, chopped walnuts, red lentils, bulgur, chili powder, smoked paprika, salt, and 6 cups of water or broth.
Cook the Chili: Close the Instant Pot lid securely and set to Soup mode or Manual mode for 30 minutes to allow the flavors to meld and cook the lentils and bulgur thoroughly.
Release and Add Pumpkin and Beans: Once cooking is done, carefully release the steam using the quick-release method. Open the lid, stir in the pumpkin puree and black beans thoroughly to heat through.
Season and Adjust: Taste and adjust seasoning by adding more salt or spices as desired. If the chili is too thick, thin it out with additional water or broth to your preferred consistency.
Serve: Serve hot, garnished with your choice of avocado, lime wedges, fresh cilantro, tortilla chips, rice, or cornbread for a complete meal.

Notes

You can substitute bulgur with quinoa or rice if preferred, adjusting cooking time accordingly.
Chipotle peppers vary in heat; adjust quantity based on your heat preference.
For a vegan version, use vegetable broth if opting for broth instead of water.
This chili tastes even better the next day as flavors meld further.
Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Instant Pot, Pressure Cooking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 330
Sugar: 6g
Sodium: 550mg
Fat: 15g
Saturated Fat: 1.5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg

Keywords: pumpkin chili, instant pot chili, walnut chili, vegetarian chili, fall recipes, hearty chili