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Instant Pot Black Bean Pumpkin Chili

Ali Segersten (author)
INSTANT POT BLACK BEAN-PUMPKIN CHILI-1

Serve this warming vegan black bean pumpkin chili on a cold Autumn evening with a pot of brown rice. Set out bowls of diced red onion, chopped fresh chili peppers, sliced avocado, and extra cilantro for garnishes if desired. Black beans are high in polyphenols called anthocyanins. This is what gives black beans their dark purplish-black color. Anthocyanins have a high degree of antioxidant activity and help to reduce oxidative stress in the body. Add more anthocyanin-rich foods into your diet to decrease inflammation, reduce cardiovascular disease risk, and to feed beneficial gut microbes! 

Ingredients
2 tablespoons extra virgin olive oil
1 medium onions diced
1 tablespoons smoked paprika
1 tablespoons ground cumin
1 teaspoons garlic powder
½ teaspoons chipotle chili powder
2 teaspoons sea salt
1 large red bell peppers chopped
2 small jalapeño peppers sliced
2 cups black beans (soaked for 8 to 24 hours)
4 cups water
1½ cups pumpkin purée
15 ounces fire-roasted crushed tomatoes
3 cups chopped kale
1 cups chopped cilantro
5.0 4 reviews

gol…

Oct 8, 2025

I used canned black beans, making this quick and delicious. I will make this again. I didn't have kale, so I chopped up spinach instead.

Jes…

Apr 18, 2025

Great flavor! I added just over three cups of water and that was the right thickness for us.

New…

Nov 16, 2024

It was really good! For making it in the future, I would not add the kale to the pot (it just got too cooked and soggy). I'd add it to individual bowls at the very end. I would also use a bit less water. Thank you!!

Ano…

Jun 25, 2024

Delicious and so easy! Personal preference, I would cook this for 11 minutes as some of my beans were a little harder than al dente. And I would use a little less water as I like my chili thicker.