Vegan Pumpkin Walnut Chili (Instant Pot)

Looking for a fun way to use up a can of pumpkin? Try adding it to chili! This vegan Vegan Pumpkin Walnut Chili with black beans, and it’s done in less than an hour using the Instant Pot!

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 gnocchi 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 as a basic black bean chili, made using dried beans. However, the addition of walnuts for texture along with a hint of pumpkin flavor takes 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!

How To Make Instant Pot Vegan Pumpkin Walnut Chili

Ingredients:

  • 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

Instructions:

  1. Place the beans in a large bowl and cover with boiling water.
  2. 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.
  3. Add the garlic powder, chili powder, and paprika and stir for 30 seconds. Hit the cancel button on the Instant Pot.
  4. Drain the beans.
  5. Add the walnuts, tomatoes, pumpkin, vegetable broth, and drained beans to the pot and press the bean/chili button. Cook for 40 minutes.
  6. When the chili is done cooking, do a natural pressure release, then season with salt and pepper to taste.
  7. Serve with avocado, sour cream, vegan cheese, or other toppings of your choice.

Note

  • Customize your toppings based on personal preference; avocado, sour cream, and vegan cheese are suggested options.

Additional Tips

  • Quick Beans: If you’re in a hurry, soak the black beans overnight for faster cooking in the Instant Pot.
  • Fresh Herbs: Add cilantro or parsley at the end for extra flavor.
  • Adjust Spices: Make it milder by using less chili powder and smoked paprika. If you like it spicier, add more gradually.
  • Try Different Nuts: Experiment with nuts like pecans or almonds for varied textures and flavors.
  • Squeeze of Lime: Before serving, add a bit of fresh lime juice for a touch of brightness.
  • Freeze Extra: This chili freezes well. Store leftovers in containers for easy, ready-to-go meals.

FAQ

Can I use canned black beans instead of dried beans for this Instant Pot chili?

  • Yes, you can substitute canned black beans for dried beans. Adjust the cooking time accordingly since canned beans require less time to cook.

How do I store and reheat the leftovers?

  • Store leftover chili in airtight containers in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop or in the microwave, adding a splash of vegetable broth if needed.

Can I make this chili in a traditional pot on the stove?

  • Certainly! Follow the same steps but use a large pot on the stove. Simmer the chili over medium heat until the beans are tender, stirring occasionally.

What can I use instead of walnuts if I have a nut allergy?

  • If you have a nut allergy, you can omit the walnuts or replace them with seeds like pumpkin seeds for a similar crunch.

Can I adjust the pumpkin flavor in the chili?

  • Absolutely! If you want a more pronounced pumpkin flavor, increase the amount of pumpkin purée. For a milder taste, reduce the quantity to suit your preference.

Vegan Pumpkin Walnut Chili (Instant Pot)

Recipe by Food by AyakaCourse: Main, Sides, SoupsCuisine: American, VeganDifficulty: Easy
Servings

12

servings
Prep time

15

minutes
Cooking time

45

minutes
Calories

314.2

kcal

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!

Ingredients

  • 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

Directions

  • 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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