Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Easy Vegan One Pot Pumpkin Chili {oil & gluten-free} sweetsimplevegan.com

Instant Pot Pumpkin Chili


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Jasmine @ Sweet Simple Vegan
  • 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

  1. 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.
  2. Add in all of the remaining ingredients except for the chia seeds, and stir until combined.
  3. 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.
  4. 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