Instant Pot Pumpkin Chili (meatless)

This Meatless Instant Pot Pumpkin Chili is full of flavor, texture, and goodness.

Made with pumpkin puree, diced vegetables, and seasonings, this pumpkin chili is hearty and flavorful making it perfect as a meal or as a favorite side dish.

What is pumpkin chili?

Pumpkin chili is simply chili that is made with a pumpkin puree base rather than or in addition to the usual meat or poultry.

I like how this chili is packed with healthier ingredients.

Have you tried my Homemade Chili Lime Seasoning Recipe?

That chili lime seasoning recipe is a great tasting blend of spice and citrus flavors. This chili would taste great with that seasoning or one of the other homemade seasoning blends that I have recipes for.

Black beans are used in this recipe for flavor and texture. You can find a selection of black beans here.

Why we love vegan pumpkin chili made in an Instant Pot.

Instant pot chili is a perfect meal idea especially when you are in a pinch for time.This is a quick and easy meal idea that can be made in about 20 minutes.

Here is what else we like about this recipe.

• The ingredients used in making this recipe are basic pantry ingredients that you may already have on hand.
• This is a hearty meal idea that needs little more to make it into a meal.
• Leftovers can be enjoyed as is, in a wrap, or on top of a baked potato the next day.
• Clean up is a breeze since you are just using one pot to make this in.
• Personalizing this recipe is as easy as adding a few drops of hot sauce or mixing in your favorite kind of pasta.
• Leftovers can be enjoyed as is, in a wrap, or on top of a baked potato the next day.

Ingredients needed to make pumpkin chili.

• Olive Oil. Used for sautéing the vegetables.
• Carrots. Your carrots should be diced.
• Celery. This too should be diced.
• Sweet Potato. Diced into small chunks.
• Garlic. Your garlic should be minced.
• Black Beans. Use canned (cooked) black beans that have been rinsed and drained.
• Lentils. Dried lentils should be used.
• Diced Tomatoes. Use canned diced tomatoes.
• Seasonings: Chili powder, dried oregano, dried parsley, ground cumin, ground turmeric, smoked paprika, cayenne pepper, ground coriander, salt and black pepper to taste.
• Vegetable Broth. Water or another broth can be used instead.
• Pumpkin Purée Canned pumpkin purée with not other ingredients added.
• Tomato Paste Canned tomato paste works fine.

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Tips for making the best pumpkin chili.

Thanks to the pumpkin puree, tomato paste, and other ingredients, this is a thick and hearty chili recipe. Feel free to make adjustments to your broth as needed for texture if the chili is not thick enough or if it is too thick.

More helpful tips for you.

1. For more goodness, you can add additional vegetables such as corn or peas.
2. To make a non vegan version of this recipe you can stir in some cooked ground beef or chicken
3. Make this recipe vegetarian by topping the chili with shredded or grated cheese such as colby or cheddar.
4. Take up the temperature of your chili by adding red pepper flakes or a few drops of of hot sauce.
5. Double this recipe and freeze half of it away to enjoy at another time.
6. Serve your chili like you would serve any other chili with a roll or salad on the side.

How to make Meatless Instant Pot Pumpkin Chili.

Prep: 5 minutes.
Cook Time: 35 minutes.
Yield: 8 servings

1. Sauté. Start by programming your pressure cooker “sauté” function until “hot.” Then add the olive oil to the pot and top it with the diced onion, carrots, celerty, and sweet potatoes. Sauté the ingredients, stirring often, for five minutes. Then cancel the “sauté” mode.
2. Add remaining ingredients. Without stirring, add the remaining ingredients to your slow cooker.
3. Pressure Cook. Place the lid on to your pressure cooker and set the valve to sealing. Program with the “manual” or “pressure cook” mode for 20 minutes. Then allow the pressure to naturally release for 10 minutes prior to quickly releasing the remaining pressure.
4. Serve. Stir the chili and serve as desired.

Expert Tip 👉 To make in the slow cooker: Place all ingredients into the slow cooker and stir to combine. Cover and cook on low for 6 to 7 hours.

How to store Meatless Instant Pot Pumpkin Chili.

Once your chili has fully cooled it can be stored in an airtight container. When properly stored, pumpkin chili should keep for up to five days when refrigerated or frozen for up to a few months.

You may also be interested in these Instant Pot Pressure Cooker recipes.

• Instant Pot Stuffed Peppers
• Instant Pot Garlic Butter Knots
• Instant Pot Spicy Thai Peanut Noodles
• Instant Pot Bean Soup
• Instant Pot Chili Mac Recipe
• Instant Pot Buffalo Chicken Dip

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5 from 2 votes

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Meatless Instant Pot Pumpkin Chili

Meatless Instant Pot Pumpkin Chili a delicious vegan pressure cooker recipe made with pumpkin puree, vegetables, and seasonings.

Prep Time5 minutes mins

Cook Time40 minutes mins

Total Time45 minutes mins

Course: Dinner, Lunch, Main Course, Meal

Cuisine: instant pot, pressure cooker

Search Result: Meatless Instant Pot Pumpkin Chili

Servings: 8

Equipment

• Pressure Cooker
• Instant Pot

Ingredients

• 3 tsp Olive Oil
• 2 Carrots -- diced.
• 2 Celery -- diced.
• 1 Sweet Potato -- diced.
• 2 tsp Garlic --minced.
• 30 oz Black Beans --rinsed and drained.
• 1 cup Lentils -dried
• 15 0z Diced Tomatoes
• 3 tsp Chili powder
• 2 tsp dried oregano
• 2 tsp dried parsley
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp smoked paprika
• ½ tsp cayenne pepper
• ½ tsp ground coriander
• salt and black pepper to taste.
• 6 cups Vegetable Broth
• 2 cups Pumpkin Purée
• 6 oz Tomato Paste

Instructions

• Sauté. Start by programming your pressure cooker “sauté” function until “hot.” Then add the olive oil to the pot and top it with the diced onion, carrots, celerty, and sweet potatoes. Sauté the ingredients, stirring often, for five minutes. Then cancel the “sauté” mode.
• Add remaining ingredients. Without stirring, add the remaining ingredients to your slow cooker.
• Pressure Cook. Place the lid on to your pressure cooker and set the valve to sealing. Program with the “manual” or “pressure cook” mode for 20 minutes. Then allow the pressure to naturally release for 10 minutes prior to quickly releasing the remaining pressure.
• Serve. Stir the chili and serve as desired.

Recipe Notes

*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe.

Nutritional Information is only an estimate and can vary especially with ingredients that are used.

See theairfryingdiva.com for details on this recipe.

*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.

Nutrition

Calories: 303kcal | Carbohydrates: 55g | Protein: 17g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 926mg | Potassium: 1035mg | Fiber: 19g | Sugar: 7g | Vitamin A: 7719IU | Vitamin C: 8mg | Calcium: 76mg | Iron: 5mg

Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!

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Meatless Instant Pot Pumpkin Chili a delicious vegan pressure cooker recipe made with pumpkin puree, vegetables, and seasonings.

Please see recipe post for further details on this recipe.