Chili with Pumpkin and Chickpeas by Instant Pot Eats

– For soaking the beans
– 1 cup dried pinto beans
– 1 cup dried chickpeas
– 1 teaspoon bicarb soda
– 1 butternut squash pumpkin, peeled and diced into cubes
– 2 tablespoons olive oil
– 1 red onion, finely diced (reserve 1/4 cup for garnish)
– 1 red jalapeno chili, finely diced
– 1 celery stick, diced into cubes
– 1/2 teaspoon salt
– 5 cloves garlic, diced
– 2.5 tablespoons tomato paste
– 1 vegetable stock cube (unless using liquid veggie stock)
– 3 tablespoons soy sauce or Tamari for a gluten-free version
– 2 teaspoon s cumin powder
– 1 teaspoon smoked paprika or chipotle pepper powder
– 1 teaspoon coriander seed powder
– 1 teaspoon mild paprika powder
– 1/2 teaspoon cinnamon powder
– 4 cups of water
– To finish:
– 1 teaspoon butter or plant-based alternative
– 2 tablespoons arrowroot, tapioca flour or cassava flour or other gluten-free flour/starch to thicken the sauce
– Toppings
– 1/4 cup chopped red onion (reserved from above)
– A handful of fresh cilantro/coriander
– 1 lime, cut into wedges
– 1 avocado, sliced
– Optional: nutritonal yeast flakes, plant-based or regular yoghurt, sour cream, fried onions.

Prep Time: 20 min
Cook Time: 40 min
Total Time: 1 hour