Instant Pot Pumpkin Chili
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty pumpkin chili loaded with three types of beans, vegetables, and warming fall spices. Made in the Instant Pot in 35 minutes, this satisfying dish is naturally vegetarian.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup diced red onion
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 carrots, chopped
- 1 tablespoon of water or vegetable broth, to sauté
- 1 (15.5 oz.) can cannellini beans, drained and rinsed
- 1 (15.5 oz.) can kidney beans, drained and rinsed
- 1 (15.5 oz.) can black beans, drained and rinsed
- 1 (15 oz) can pumpkin puree
- 2 cups diced tomatoes
- 1 cup diced bell peppers
- 2 bay leaves
- 4 cups vegetable broth
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon fresh sage
- 1 teaspoon fresh thyme
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons chia seeds*
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 1232mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 945mg
- Calcium
- 211mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1232MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.