Print

Instant Pot Pumpkin Walnut Chili

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Instant Pot Pumpkin Walnut Chili is a hearty, plant-based chili combining pumpkin, smoky spices, crunchy walnuts, red lentils, bulgur, and black beans. Quick, flavorful, and nutrient-dense, it’s perfect for cozy weeknight dinners or meal prep for the week.

Ingredients

1 28-ounce can fire-roasted tomatoes

1/2 onion, minced

3 cloves garlic, minced

2 poblano peppers, chopped

2–3 chipotle peppers, chopped

2 cups walnuts, chopped

1 cup red lentils

1 cup bulgur

2 tablespoons chili powder

1 tablespoon smoked paprika

1 tablespoon salt

6 cups water or broth

1 14-ounce can pumpkin puree

2–3 14-ounce cans black beans, rinsed and drained

Instructions

  1. Set the Instant Pot to sauté mode. Add a splash of oil and sauté onions, garlic, and peppers for 3–4 minutes until fragrant.
  2. Add chopped walnuts and stir briefly.
  3. Stir in fire-roasted tomatoes, red lentils, bulgur, chili powder, smoked paprika, salt, and water or broth. Mix to combine.
  4. Secure the lid and cook on high pressure for 15 minutes. Allow natural pressure release for 10 minutes, then carefully release remaining pressure.
  5. Stir in pumpkin puree and black beans. Return to sauté mode and cook for 5–7 minutes until warmed through and slightly thickened.
  6. Adjust seasoning to taste and serve hot, optionally garnished with fresh herbs, avocado, or a dollop of yogurt.

Notes

Swap bulgur for quinoa or rice for a different texture.

Add extra vegetables like zucchini or carrots for more nutrition.

Adjust heat with additional chipotle peppers, cayenne, or hot sauce.

Make it nut-free by omitting walnuts or replacing with sunflower seeds.

For a creamier chili, stir in coconut milk or cashew cream at the end.

Nutrition

Find it online: https://justsosavory.com/instant-pot-pumpkin-walnut-chili/