I first heard of pumpkin chili from a good friend probably 6 years ago. My friend is an awesome cook and everyone loved her food but this didn’t sound appealing to me. I heard how great it was and she ended up making it a few times.
At home trying to think of what to make for dinner, I thought, well I have too many pumpkins and we really shouldn’t have pie or bars for our meal. Than I remembered the pumpkin chili! It was cold outside and I happened to have beans and venison. I couldn’t resist coming up with a pumpkin chili.
See the simple pressure cooker Pumpkin Puree Recipe HERE
When I say pressure cooker I mean one like this.
So here you go!
Pressure cooker Pumpkin Chili
Pretty simple, fast, and very little mess. Not to mention it's chili, it's good for you, and it's satisfiying.
Equipment
- instant pot or pressure cooker
Ingredients
- 2 Cups broth vegitable or meat
- 1 lb Venison Burger any kind of meat or meat substitute
- 1 15 oz can Black Beans
- 1 15 oz can Pinto Beans
- 1 15 oz can Kidney Beans
- 1 24 oz jar Tomato or Pasta sauce
- 4-6 Cups Pumpkin Puree
Optional Spices
- 1 tsp Salt
- 1 tsp Tumeric
- 1 tsp Cayenne Pepper
- 1 tsp Cumin
- 1 tsp Garlic
- 1 tsp Pepper
- 1 tsp Chili powder
Instructions
- First, add your broth and venison burger to the pressure cooker. And cook with the vent closed and lid locked for 20 min.
- Than, when the pressure releases, check to see if the meat is cooked through. If not, cook a little longer.
- Next add your pumpkin puree, beans, tomato sauce and spices. Pressure cook for an additional 12 min.
- Finally, stir and taste. Add any additional spices or ingredients to make it your own unique chili!
