Instant Pot Black Bean Pumpkin Chili
Ali Segersten (author)
Main Dishes American Southwestern Tex-Mex Instant Pot Recipe Legumes Lunchbox Recipe Meal Prep Recipe Soups and Stews
Serve this warming vegan black bean pumpkin chili on a cold Autumn evening with a pot of brown rice. Set out bowls of diced red onion, chopped fresh chili peppers, sliced avocado, and extra cilantro for garnishes if desired. Black beans are high in polyphenols called anthocyanins. This is what gives black beans their dark purplish-black color. Anthocyanins have a high degree of antioxidant activity and help to reduce oxidative stress in the body. Add more anthocyanin-rich foods into your diet to decrease inflammation, reduce cardiovascular disease risk, and to feed beneficial gut microbes!
Ingredients
2 tablespoons
extra virgin olive oil
1 medium
onions
diced
1 tablespoons
smoked paprika
1 tablespoons
ground cumin
1 teaspoons
garlic powder
½ teaspoons
chipotle chili powder
2 teaspoons
sea salt
1 large
red bell peppers
chopped
2 small
jalapeño peppers
sliced
2 cups
black beans
(soaked for 8 to 24 hours)
4 cups
water
1½ cups
pumpkin purée
15 ounces
fire-roasted crushed tomatoes
3 cups
chopped
kale
1 cups
chopped
cilantro