Chili with Pumpkin and Chickpeas by Instant Pot Eats

dried pinto beans, dried chickpeas, bicarbonate baking soda, butternut squash, olive oil, red onion, red jalapeno chili, celery, salt, garlic, tomato paste, vegetable stock, soy sauce, cumin powder, smoked paprika or chipotle pepper powder, coriander, mild paprika powder, cinnamon, water, butter, arrowroot starch, red onion cilantro coriander, lime, avocado

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

– 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

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