Pumpkin Chili
This delicious and versatile pumpkin chili recipe has both vegetarian and meat options and can be made using an instant pot or on a stovetop!
Equipment
- Instant Pot – OR – Large Saucepan – OR – Dutch Oven
Ingredients
- 1 tbsp olive oil
- 1 green bell pepper, chopped
- 1-2 lbs Beyond Beef (for non-vegetarian version, use lean ground beef or turkey
- ½ tsp pumpkin pie spice
- 1 ½ tbsp chili powder
- 1 tbsp cocoa powder
- ¼ - ½ tsp cayenne pepper (optional)
- ½ cup apple cider
- 15 oz dark red kidney beans
- 15 oz light red kidney beans
- 15 oz black beans
- 28 oz crushed tomatoes
- 15 oz pumpkin purée
- Add water to achieve your preferred consistency
For topping (optional):
- Shredded cheese
- Sliced avocado
- Cilantro, chopped
- Sour cream
Instructions
For an instant pot:
- Sauté peppers and onions in olive oil until starting to brown.
- Add your protein and cook until browned, stirring occasionally.
- Add spices and mix all together.
- Add apple cider, beans, tomatoes, and pumpkin purée. Stir.
- Cover pot and set to high pressure for 20 minutes. Both natural and quick release work for this recipe.
- Top with optional ingredients and enjoy!
For the stovetop:
- Heat a large saucepan or Dutch oven over medium heat and sauté peppers and onions in olive oil.
- Add protein and cook until browned.
- Add remaining ingredients and stir. Simmer on low heat for 1 hour.
- Top with optional ingredients and enjoy!