Pumpkin Black Bean Chili
Ingredients:
1 28-ounce 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 chipotle in adobo chopped
1 medium yellow onion minced
4 cloves garlic minced
1 1/2 cups chopped walnuts toasted
2 cups red lentils
1 tablespoon sauce from the chipotles in adobo or more depending on your heat preference
2 teaspoons salt
3 tablespoons chili powder
2 tablespoons smoked paprika
7 cups vegetable stock divided
1 14-ounce can pumpkin puree (not pie filling)
2 15-ounce cans black beans, well rinsed and drained
Directions:
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.
