Prep 15 Min
Cook 30 Min
Total 45 Min
Ingredients
For 6 servings
1 28-ounce can fire-roasted tomatoes
half an onion, minced
3 cloves garlic, minced
2 poblano peppers, chopped
2–3 chipotle peppers, chopped
2 cups walnuts, chopped
1 cup red lentils
2 tablespoons chili powder
1 tablespoon of paprika
Salt and pepper to taste
3 cups water
3 cups chicken broth
1 can of pumpkin puree
3 cans of black beans
Preparation
- Place all the chili ingredients (aside from pumpkin puree and black beans)in the Instant Pot and set to soup mode for 30 minutes.
- Release the steam, stir in the pumpkin and black beans, and add more seasoning as needed
- If the chili is too thick, add additional water or broth to thin it out
- Serve immediately.
- Enjoy!