Instant Pot Pumpkin Walnut Chili - Recipes Blogs

Instant Pot Pumpkin Walnut Chili

Hellooo friends! Soup season is in full swing here at our house, and the studio, and in my food heart. Here it is – the chili recipe I’ve been talking…
The post Instant Pot Pumpkin Walnut Chili appeared first on Pinch of Yum.

Hellooo friends! Soup season is in full swing here at our house, and the studio, and in my food heart. Here it is – the chili recipe I’ve been talking up on my Instagram stories.
And being that we’re in the middle of our series, it’s Instant Pot Chili! Whee!
Also hey forgot to mention that it’s Pumpkin Walnut Chili! Wheee!
I know. Go ahead and get your lols out. Are you kind of having a hard time believing you *actually* might let me convince you to make a chili that is loaded with – that’s right – pumpkin and walnuts" Here’s the ingredient line-up. Give me five seconds to see if I can get you on board.

Tomatoes
Red lentils
Bulgur again – I’m on a kick
Black beans
Pumpkin
Walnuts
Chipotle peppers, poblano peppers, bell peppers… kinda whatever peppers you want
Chili powder, garlic, onion
Avocado and cilantro and maybe some green onions for topping – you know, the usual suspects.

Walnut in chili isn’t exactly a super obvious choice, but we DID make that cauliflower walnut taco meat a few months ago, and it WAS really good, so when I made a pumpkin chili that needed a little something extra" Walnuts resurfaced. Here’s the weird thing. You’re going to want to chop up the walnuts nice and small so they kind of resemble the texture of ground meat, and when you cook them in the Instant Pot (affiliate link) with the other chili ingredients, they get really texturally amazing – somewhere between straight crunchy and totally soft. I love love love the texture of these walnuts. I also love the taste. I tried a version that added them at the end but I didn’t like it as much. Raw walnut flavor wasn’t what I was going for here. Buy a big bag of walnuts, hold your breath, and pop em in the Instant Pot with your chili. Please report back because I think you’ll love it.
Which reminds me: the pumpkin in this recipe is almost, almost, optional. I really do love the pumpkin texture and flavor, plus, hello, FALL, but if you were to be totally weirded out by such chili foolery, you could hypothetically leave it out and it would still be super delicious.

So, PS. What’s going on with you guys this fall" Are you busy" Loving fall" Stressed" Is October feeling… well, what is it feeling"
For me, it’s feeling a lot of things, whiiich is probably best saved for another post. But on a serious-cheesy note, I want you to know that when I develop these recipes, even in the fog of all the feelings (good + bad) of the month of October, I am doing it for you, and your kids, and your friends, and your families, and your dogs and kitties who eat the scraps, because I...
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