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5 from 1 vote

Plant-based Instant Pot Pumpkin Black Bean Chili

from Tiffany at eatathomecooks.com
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 3 to 4
Calories: 451kcal

Ingredients

  • 1 small onion chopped
  • 1 red or yellow bell pepper chopped
  • 1-2 cloves garlic
  • 2 cups vegetable broth
  • ½ 15 oz. can pumpkin
  • 15 oz. can black beans rinsed and drained
  • 15 oz. can kidney beans rinsed and drained
  • ½ 15 oz. can diced tomatoes with juice
  • 1 tsp. parsley flakes
  • 2¼ tsp. chili powder
  • ¾ tsp. oregano
  • 1 tsp. cumin
  • salt to taste

Instructions

  • Add all ingredients to the Instant Pot.
  • Set cook time to 20 minutes.
  • Do a quick pressure release.

Notes

Remaining pumpkin and tomatoes can be frozen for future use.

Nutrition

Calories: 451kcal | Carbohydrates: 84g | Protein: 28g | Fat: 3g | Saturated Fat: 1g | Sodium: 712mg | Potassium: 1724mg | Fiber: 27g | Sugar: 8g | Vitamin A: 8871IU | Vitamin C: 69mg | Calcium: 190mg | Iron: 11mg