This pumpkin chili is definitely a winner. It is super easy to make, hearty, requires just one pot, and will be ready in about 30 minutes. Warm yourself up with this delicious, seasonal chili!
One-Pot Pumpkin Chili [Vegan, Gluten-Free]
- 1 cup diced red onion
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 carrots, chopped
- 1 tablespoon of water or vegetable broth, to sauté
- 1 cans white beans, drained
- 1 cans red beans, drained
- 1 cans black beans, drained
- 1 can pumpkin puree
- 2 cups diced tomatoes
- 1 cup diced bell peppers
- 2 bay leaves
- 4 cups vegetable broth
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon fresh sage
- 1 teaspoon fresh thyme
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons chia seeds
To Make With A Pressure Cooker:
- Set your pressure cooker to the sautée mode. Add in the onions, garlic, celery, and carrots along with 1 tablespoon of water or broth. Sauté until the onions are softened and translucent, about five minutes.
- Add in all of the remaining ingredients except for the chia seeds, and stir until combined.
- Place the lid on the pressure cooker and cook it on high pressure for 20 minutes. It will take about 10 minutes or so for the pressure cooker to come up to pressure, so the total time will be about 30 minutes.
- Release the pressure after cooking then remove lid when it is finished. Stir in the chia seeds, and allow it to sit for about 1 hour to cool and thicken. Serve warm.
To Make On Your Stovetop:
- In a large pot, add in the onion, garlic, celery, and carrots along with 1-2 tablespoons of water or broth.
- Sautée until the onions are softened and translucent, about five minutes, being sure to add more water as needed to prevent burning. Add in all of the remaining ingredients except for the chia seeds, and stir until combined.
- Bring to a boil, then lower the heat to a simmer. Cover the pot and allow it to cook for 50-60 minutes.
- Stir in the chia seeds and allow it to sit for about 1 hour to cool and thicken. Serve warm.