Instant Pot Pumpkin Chili
You'll love my delicious vegetarian Instant Pot Pumpkin Chili, and how it mixes well with your favorite season: Pumpkin season!MyWW SmartPoints:GREEN: 6 BLUE: 1 PURPLE: 11 cup serving size.
Ingredients
- 1 tbsp vegetable oil
- 1 onion chopped
- 1 bell pepper in small cubes
- 1 zucchini in small cubes
- 3 cloves of garlic finely chopped
- 2 can 19 oz red bean
- 1 can 28 oz diced tomato
- 1 cup frozen corn
- 2 cups of pumpkin purée I use store-bought homemade recipe below
- 1 cup of vegetable broth
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tsp oregano
- Salt and pepper to taste
Instructions
- Select sauté, heat the oil, add the onions, bell pepper, and zucchini. Cook for 5 minutes, stirring occasionally. Add the garlic and cook for 1 minute. Press cancel.
- Add the rest of the ingredients and stir. Close the lid of the pressure cooker and place the valve in sealing position. Select manual and set 8 minutes to high. It will take about 5 minutes for the pressure to rise.
- When the end of the cooking alarm sounds, relieves the pressure immediately and remove the lid carefully.
- Serve in bowls
- Garnish options: cilantro, pumpkin seed, lime
Notes
The Chili can be kept in an airtight container in the fridge up to 5 days. Can also be frozen up to 3 months.
Homemade pumpkin purée
Preheat the oven to 350 ° F. Place the rack in the center of
the oven. Line a baking sheet with parchment paper (or a reusable baking
sheet). Cut the pumpkin in 2. Using a spoon, scoop out the inside of
the pumpkin. Clean and save the seeds for cooking. Place the pumpkin on the baking sheet, cut side down. Bake for 1 hour to 1 hour 30 minutes, depending on the size
of the pumpkin, until the tip of a knife fits easily into the flesh. Let cool for 15 to 20 minutes. Scrape the flesh with a spoon and place it in the container
of the food processor. Reduce to a smooth puree.
the oven. Line a baking sheet with parchment paper (or a reusable baking
sheet). Cut the pumpkin in 2. Using a spoon, scoop out the inside of
the pumpkin. Clean and save the seeds for cooking. Place the pumpkin on the baking sheet, cut side down. Bake for 1 hour to 1 hour 30 minutes, depending on the size
of the pumpkin, until the tip of a knife fits easily into the flesh. Let cool for 15 to 20 minutes. Scrape the flesh with a spoon and place it in the container
of the food processor. Reduce to a smooth puree.