pumpkin chili 6
Oct282018

Vegetarian Instant Pot Pumpkin Chili

I hope you’re not sick of pumpkin recipes because WE STILL COMIN’ ATCHYA. This one is a quintessential Fall recipe because not only is it pumpkin, but it’s also chili. This recipe will be so nice for those of you who live in a place where the weather is getting chillier. Chillier. Get it? Anyhow, this pumpkin chili recipe is surprisingly wonderful. I was lucky enough to find it from Bowl of Delicious–a really delightful food blog.

I was a little nervous about having pumpkin in chili, it seemed really strange to me, like the dynamics wouldn’t really mix. But, I was wrong! The sweetness of the pumpkin marries well with the richness of the rest of the dish. We used Gardein Beefless Grounds which mimics ground beef pretty well. And remember, another Instant Pot recipe! Such an amazing device. I can’t wait to use it for more and more recipes. 

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Vegetarian Instant Pot Pumpkin Chili

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 6

Vegetarian Instant Pot Pumpkin Chili

A vegetarian version of a warm pumpkin chili.

Ingredients

  • 1 onion, diced
  • 1 green bell pepper, seeded and diced
  • 2 packets Gardein Ultimate Beefless Ground (or 2lbs ground beef)
  • 1 cup apple cider (I used hard cider)
  • 1 15oz can pureed pumpkin
  • 1 28oz can crushed tomato
  • 2 15oz cans kidney beans, drained and rinsed
  • 1 1/2 tbsp chili powder
  • 1 tbsp cocoa powder
  • 1/2 tbsp pumpkin pie spice
  • 1/2 cup pickle juice
  • herbs, cheese, sour cream--anything you want to put on top

Instructions

  1. Turn Instant Pot to "Saute" and throw your diced onion and bell pepper in some olive oil to cook.
  2. After five or so minutes, when onion starts to soften and brown, add your beefless grounds, stirring occasionally.
  3. After another five minutes or so, add chili powder, cocoa powder, and pumpkin pie spice. Stir and mix.
  4. Add cup of apple cider and make sure to scrape the bottom with that new-found liquid.
  5. Add beans, pumpkin and tomato and stir big time.
  6. Cover InstantPot and change to Manual function, timed to cook for 20 minutes.
  7. After twenty minutes, do a quick release.
  8. Add pickle juice and mix thoroughly.
  9. Serve with cheese on top and anything else you'd like (cilantro is a good one). Serve with a carb of some sort if you want. We used biscuits!
https://hungryandfit.com/2018/10/28/vegetarian-instant-pot-pumpkin-chili/

Make this chili if you’re looking for something warm and tasty. It’s pretty lean–all the substance comes from the fake meat and beans. Oh, and by the way, this recipe makes a lot of chili. Especially if you’re only cooking for two and then your other person goes out of town so you’re by yourself eating chili for every meal. It’s cool. I really can’t eat much of this at once, it’s very filling. You don’t even need to serve it with a carb, though I know Hungry would argue with me on that. This is a great meal to make all at once and it’ll last you the entire week if you play your cards right. Make this recipe to stay hungry and fit!

Related posts:

Biscuits, Tofu, and Vegetarian Gravy Powell’s Vegetarian Chili pumpkin curry 6Instant Pot Pumpkin Curry