Instant Pot Pumpkin Chili
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Bowl of Delicious · by Elizabeth Lindemann★ 5.0 (16)

Instant Pot Pumpkin Chili

NUTRITION · PER SERVING50M COOK
CAL 15%·PRO 58%
CARBS 33G45% OF CAL
9G FIBER0G ADDED0G INTRINSIC12G OTHER12G TOTAL SUGAR
FAT 6G17% OF CAL
2G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A pressure-cooker chili with pumpkin and warm fall spices. Slightly sweet and slightly spicy with a velvety texture.

mainamericansoupbeefgluten free
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Nutrition & ingredients

Ingredients

serves 10
  • 1 tablespoon canola oil
  • 1 large yellow onion (diced)
  • 1 green bell pepper (seeded and diced)
  • 2 lbs. extra lean ground beef
  • 1 ½ tablespoons chili powder
  • 1 tablespoon cocoa powder
  • ½ tablespoon pumpkin pie spice
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon kosher salt (plus more if needed to taste)
  • ½ teaspoon black pepper
  • 1 cup apple cider (hard cider can also be used)
  • 15 oz. canned pumpkin puree
  • 30 oz. canned red kidney beans (drained and rinsed (2 small cans))
  • 28 oz. canned crushed tomatoes
  • 2 tablespoons hot sauce, such as Frank's ((optional))
  • ¼ cup fresh cilantro (finely chopped (optional))
  • lime wedges, shredded cheese, sour cream, chopped avocado, chopped tomato, sliced green onion, and/or extra cilantro
PREP
10M
SODIUM
566MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.