This easy Sweet Potato Black Bean Pumpkin Chili comes together with pantry staples in just 4 hours in the slow cooker. Or you can make in the Instant Pot in about 30 minutes total! Vegan, gluten free, great for leftovers and meal prep.
For Instant Pot, only use 2.5 cups broth. Add all ingredients to Instant Pot, cook on manual HIGH pressure, for 10 minutes. Then quick release pressure, change to Sauté mode for 3-4 minutes with lid off, to release some extra liquid. You can mash gently with spoon to get thicker consistency, or chili thickens upon standing and cooling.
This recipe is very adaptable, so play around with add-ins and spices to your liking. I’ve used bell peppers, replaced the sweet potatoes with squash, and have also made with quinoa before.
Recipe serves about 8 small-medium bowls, or 6 large bowls.
Chili will keep in fridge up to 5 days, or store in airtight container in freezer up to 3 months.
Nutrition based on 8 servings, about two heaping spoonfuls with large serving spoon.
Keywords: slow cooker chili, pumpkin chili recipes,