Pumpkin chili

By duckieq

Ingredients

• Pumpkin Chili Seasonings:
• 2 Tbsp. olive oil
• 1 cup sweet onion finely diced
• 1 cup green bell pepper finely diced
• 1 jalapeno seeded, finely diced
• 2 cloves garlic crushed
• 3 cups chicken broth regular
• 1 ½ pounds chicken breasts
• 15 ounces pumpkin puree canned
• 2 Tbsp. tomato paste
• 15 ounces canned black beans rinsed and drained
• 2 tsp. chili powder
• 1 tsp. cumin
• ½ tsp. paprika
• ¼ tsp. ground sage
• 1 ½ tsp. salt to taste
• ¼ tsp. pepper to taste
• Pinch cayenne pepper
• Pinch cinnamon
• Toppings:
• Green Onions optional
• Cilantro optional

Preparation

Step 1

Set your 6-quart Instant Pot to the saute function and add olive oil, onion, bell pepper, and jalapeño. Saute for 4-5 minutes.
Add crushed garlic and saute for 1 minute or until lightly browned.
Add chicken broth and be sure to scrape the bottom of the pot to loosen up any bits that might be stuck.
In a small bowl whisk together the pumpkin chili seasoning ingredients.
Add chicken breasts, pumpkin puree, tomato paste, black beans and seasoning ingredients to the Instant Pot. Give it a few stirs and make sure some liquid gets underneath the chicken breasts.
Cover Instant Pot with lid, ensure the pressure release valve is set to sealed, and turn on high pressure for 12 minutes.
Once the Instant Pot is done cooking the chili, let chili sit in the Instant Pot for 10 minutes. (10 minute Natural Pressure release.)
Release the pressure valve. Shred chicken breasts with a fork.
Serve pumpkin chicken chili with finely chopped green onions and cilantro and enjoy!