This vegetarian Instant Pot chili is spicy and delicious, and so healthy, too. I topped mine with cheese and sour cream, but on its own it is vegan. This recipe makes a large amount, but fortunately it keeps well. I’m planning to freeze several portions so that I can enjoy it down the road some day when I don’t even have time to whip up an Instant Pot dinner. Reprinted with permission from The Gluten-Free Instant Pot Cookbook.
1 (28-ounce or 784 g) can fire-roasted diced tomatoes, including juice
1 large poblano pepper, seeded and finely chopped
2 jalapeño peppers, seeded and minced
1 chipotle pepper from canned gluten-free chipotle in adobo, chopped
1 medium yellow onion, minced
4 cloves garlic, minced
1 1/2 cups (210 g) chopped walnuts, toasted*
2 cups (400 g) red lentils
1 tablespoon (15 ml) sauce from the chipotles in adobo, or more depending on your heat preference (La Costeña brand is gluten free)
2 teaspoons (12 g) salt
3 tablespoons (24 g) gluten-free chili powder (Penzey’s and McCormick clearly label their products)
2 tablespoons (14 g) smoked paprika (Penzey’s brand is gluten free)
7 cups (1645 ml) vegetable stock, divided (recipe included in book, I used store-bought veggie broth)
1 (14-ounce, or 392 g) can pumpkin puree (not pie filling)
2 (15-ounce, or 438 g) cans black beans, well rinsed and drained
- Place the tomatoes, peppers, onion, garlic, walnuts, lentils, and seasonings in the inner pot of your electric pressure cooker. Stir in 6 cups (1410 ml) of the vegetable stock.
- Close and lock the lid, making sure the steam release knob is in the sealing position. Cook on high pressure for 30 minutes.
- When the cooking time is complete, do a quick release by opening the release knob and venting all the steam. When the float pin drops, unlock the lid and open it carefully.
- Stir in the pumpkin puree, black beans, and 1/2 cup (120 ml) of remaining stock. Lock the lid back in place and allow the beans to warm through, about 5 minutes. If the chili is too thick, add the remaining 1/2 cup (120 ml) stock and stir well.
- Serve with avocado, lime wedges, cilantro, and corn bread as desired.
Since I am allergic to walnuts, I asked the authors what I should substitute. They said that the walnuts are meant to mimic the texture of ground meat and that they could be left out, which is what I did. I think the chili would be even better with the nuts as some contrasting texture would have been welcome. I would think you could easily substitute other nuts (almonds or pecans, perhaps) or pumpkin or sunflower seeds. Since my family is not vegetarian, the next time I make it, I might just add some browned ground turkey.
The book says that the recipe serves 6, but even made without the walnuts (and with no substitute), I found it made a large amount, easily enough to make several meals for my family of three. It keeps well and makes great leftovers, so this is a bonus for me, but just something to keep in mind if you are cooking for a small family and don’t want a lot of leftovers. The recipe is easily halved.