Fall Pumpkin Chili Instant Pot

Ingredients

• 1 onion chopped
• 4 cloves garlic minced
• 2 sliced carrots (in rounds)
• 1 bag of frozen organic corn
• 2 bell peppers sliced (I used red and yellow)
• 2 tablespoons Chili Smith chili seasoning
• 2 teaspoons Berbere spice
• 4 cups vegetable broth (more or less depending upon how thick you like your chili)  Use a no oil added brand.
• 1 1/2 cup Chili Smith Snow Capped Beans (cooked)  I cooked mine in the Instant Pot.
• 15 ounce can of organic pumpkin puree 
• 1 tablespoon miso 
• 1 teaspoon liquid smoke
• 2 teaspoons smoked paprika

Directions

• In the Instant Pot, sauté the onions and garlic for about one minute.  I sauté in vegetable broth.
• Add in the carrot and bell peppers and sauté a few minutes more until soft and cooked through.
• Add in the spices and stir until all the veggies are coated in the spices. Continue stirring and cooking the spices for a few minutes.
• Add in the bean, miso, broth and pumpkin puree and stir to combine. 
• Set Instant Pot on slow cook for about 10 minutes.  Let the pressure naturally release and serve it when you are ready.
• I like a thick chili so I only added about 1 cup of broth. 
• Gordon Ramsey always suggests tasting before serving and maybe adding more spice. 
• I served the Fall Pumpkin Chili in two small cooked pumpkins, about the size of an acorn squash.  

I cooked the pumpkins in the Instant Pot.  I added 1 cup of water to the liner of the Instant Pot. I set them both on the trivet in the Instant Pot.  I manually set the pressure on high for 11 minutes. 

Notes

• This Fall Pumpkin Chili is pretty thick, so feel free to thin it out with some vegetable broth.
• Any Chili Smith bean you enjoy in chili will work in this Fall Pumpkin Chili Instant Pot recipe.