This post may contain affiliate links. Please read our disclosure policy.
This pumpkin chili is definitely a winner. It is super easy to make, hearty, requires just one pot, and will be ready in about 30 minutes.
We found that a lot of the fall pumpkin recipes that were being released were sweet, and since Chris is a lover of all things savory, we thought it was only fitting to share some recipes that he loves.
One of my new favorite tools to use in the kitchen is a pressure cooker. I know it’s ironic because we don’t have too many pressure cooker recipes on our blog, but that is about to change! I loved being able to 1. cook everything for this pumpkin chili in one pot and decrease the mess I made in the kitchen (did you know that you can sauté in a pressure cooker?!) 2. have everything done so much faster than on a conventional stovetop.
This recipe was inspired by the produce in our Grub Market box this month. It included beautiful locally grown heirloom tomatoes, celery, and multicolored carrots. Subscribing to their farm box delivery service has made getting local & quality produce so much easier, and honestly, has us feeling spoiled!
If you want to check them out, you can use “sweetsimplevegan”, for 20% off first order (over $50). This post is not sponsored by/affiliated with Grub Market, we just wanted to share our experience with a farm box delivery service because we LOVE it!
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
Print
Instant Pot Pumpkin Chili
- Total Time: 35 minutes
- Yield: 6
- Diet: Vegan
Description
This instant pot pumpkin chili is definitely a winner. It is super easy to make, hearty, and will be ready in about 30 minutes!
Ingredients
- 1 cup diced red onion
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 carrots, chopped
- 1 tablespoon of water or vegetable broth, to sauté
- 1 (15.5 oz.) can cannellini beans, drained and rinsed
- 1 (15.5 oz.) can kidney beans, drained and rinsed
- 1 (15.5 oz.) can black beans, drained and rinsed
- 1 (15 oz) can pumpkin puree
- 2 cups diced tomatoes
- 1 cup diced bell peppers
- 2 bay leaves
- 4 cups vegetable broth
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon fresh sage
- 1 teaspoon fresh thyme
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons chia seeds*
Instructions
- Set your pressure cooker to the “sauté” mode. Add in the onions, garlic, celery, and carrots along with 1 tablespoon of water or broth. Sauté until the onions are softened and translucent, about five minutes.
- Add in all of the remaining ingredients except for the chia seeds, and stir until combined.
- Place the lid on the pressure cooker and cook it on high pressure for 20 minutes. It will take about 10 minutes or so for the pressure cooker to come up to pressure, so the total time will be about 30 minutes.
- Release the pressure after cooking then remove lid when it is finished. Stir in the chia seeds, and allow it to sit for about 1 hour to cool and thicken. Serve warm.
Notes
- We love our chili thick, so we added in chia seeds at the end for that purpose. If you like your chili a little runny, leave this out.
- Stovetop instructions: In a large pot, add in the onion, garlic, celery, and carrots along with 1-2 tablespoons of water or broth. Sauté until the onions are softened and translucent, about five minutes, being sure to add more water as needed to prevent burning. Add in all of the remaining ingredients except for the chia seeds, and stir until combined. Bring to a boil, then lower the heat to a simmer. Cover the pot and allow it to cook for 50-60 minutes. Stir in the chia seeds and allow it to sit for about 1 hour to cool and thicken. Serve warm.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Entree
- Method: Instant Pot
Nutrition facts label provided by Nutri Fox.
This recipe is a part of a savory pumpkin recipe series Chris and I have put together both here on the blog and on our YouTube. If you’re digging this savory pumpkin [chili] recipe, make sure you check out the other two in our series:
Creamy Pumpkin Pasta w/ Fried Sage
Autumn White Bean & Pumpkin Veggie Burgers
Disclaimer: This is not a sponsored post. However, this page may contain affiliate links, thank you for supporting Sweet Simple Vegan!
Wow, this chili looks awesome! I really want to try something like it. Pumpkin is also one of my favorite fall veggies! Yummy!
Thanks Cassie!
Yay! I can’t wait to try this. Do you think it could be made in a crockpot or is it pretty important to sauté the onions?
Hi Amy, you can totally make it in the crockpot and go without the saute! 🙂
I love how you use a mix of different beans in this pumpkin chili. So delicious!
Thanks, Amy!
Pumpkin is such a perfect addition to chili. This recipe sounds perfect.
Thank you, Linda! 🙂
What would Fall be without some pumpkin chili?!
Right?! And pumpkin everything else 😉
Mmmmmm…. that looks so comforting! Perfect recipe for this time of the year, and definitely the one I will be trying out! Thanks for sharing!
Thanks for checking it out, Anna!! 🙂
This looks and sounds amazing. We don’t have a pressure cooker at the moment, I’m just not sure if I’m ready for another kitchen appliance LOL – but thanks so much for including the stovetop directions. I think I’m going to try this later this week!
Haha I am in the same boat as you, I have wayyy too many appliances LOL but yes, the stovetop version is just as delicious!