Lately, with the cooler weather, all I’ve wanted to do is cuddle up in front of the fireplace with a blanket, a good book, and a mug of my pumpkin spice hot cocoa. The chilly temperature is giving me all the cozy feels! Of course, another thing I’ve been doing now that it’s fall is making (and eating) pumpkin foods. If you’ve been reading my recipes recently, then you know that I’ve been on a serious pumpkin kick. First, I made pumpkin spice pancakes, which were the perfect breakfast to celebrate the first day of fall. Then, I made two loaves of pumpkin graham bread, which I devoured in just a few days. However, I have yet to make any savory pumpkin recipes this year!
Oftentimes you say the word pumpkin, and it is immediately associated with desserts, like pie or muffins. And while I do love a good pumpkin pie, I feel that savory pumpkin recipes are overlooked. Creamy pumpkin pasta is delicious, as are pumpkin gnocci and pumpkin soup! A can of pumpkin can also add a nice subtle flavor and creaminess to traditional fall dishes, such as chili. That’s why I’ve decided to share my favorite pumpkin chili recipe. It starts off as a basic black bean chili, made using dried beans. However, the addition of walnuts for texture along with a hint of pumpkin flavor take this chili from basic to incredible!
I think we can all agree that chili is the perfect fall meal. It’s hearty, comforting, and spicy, making it perfect for a cold day. However, it can be time consuming to make from scratch, as beans take hours to soak and cook. However, with a pressure cooker such as the Instant Pot, you can have a bowl of chili on the table in less than an hour. If you have an Instant Pot but aren’t sure what to do with it, it’s time to pull it out of the cabinet and make this pumpkin walnut chili!
Vegan Pumpkin Walnut Chili (Instant Pot)
This vegan chili is full of black beans and walnuts, with a hint of pumpkin flavor. Hearty and slightly spicy, it’s the perfect meal for warming up on a chilly day!
- 1 lb dried black beans
- 2 tbsp avocado oil
- 1 large onion diced
- 1 large red bell pepper diced
- 2 tsp garlic powder
- 1 tbsp chili powder
- 1 tbsp smoked paprika
- 2 cups walnuts chopped
- 1 can (15 oz) diced tomatoes no salt added
- 1 can (15 oz) pumpkin purée
- 3 cups low sodium vegetable broth
- Salt and pepper to taste
Place the beans in a large bowl and cover with boiling water.
Turn on the sauté setting on the Instant Pot and heat the oil. Add the onion and bell pepper and cook until softened, about 4-5 minutes.
Add the garlic powder, chili powder, and paprika and stir for 30 seconds. Hit the cancel button on the Instant Pot.
Drain the beans.
Add the walnuts, tomatoes, pumpkin, vegetable broth, and drained beans to the pot and press the bean/chili button. Cook for 40 minutes.
When the chili is done cooking, do a natural pressure release, then season with salt and pepper to taste.
Serve with avocado, sour cream, vegan cheese, or other toppings of your choice.
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