Dinner for 12

Pumpkin Walnut Chili

Name: Pumpkin Walnut Chili
Total time: 75 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cans (28 oz) fire-roasted tomatoes; 1/2 onion; 3 cloves garlic; 2 poblano peppers; 2 1/2 chipotle peppers; 2 cups walnuts; 1 cup red lentils; 1 cup bulgur; 2 tbsp chili powder; 1 tbsp smoked paprika; 1 tbsp salt; 6 cups water or broth; 1 cans (14 oz) pumpkin puree; 2 or 3 14-ounce cans black beans

Pumpkin, lentils, bulgur, beans, and walnuts cook under pressure with tomatoes, peppers, and spices for a thick, hearty chili.

$1.27per serving $

75 minstart to table

12servings

American Dairy-free Budget Family Dinners Instant Pot Game day Cold-weather comfort Fall Winter

Ingredients

1 cans (28 oz) fire-roasted tomatoes
1/2 onion
3 cloves garlic
2 poblano peppers
2 1/2 chipotle peppers
2 cups walnuts
1 cup red lentils
1 cup bulgur
2 tbsp chili powder
1 tbsp smoked paprika
1 tbsp salt
6 cups water or broth
1 cans (14 oz) pumpkin puree
2 or 3 14-ounce cans black beans

Steps

Chop the onion, garlic, poblanos, and chipotle peppers, then roughly chop the walnuts.
Set a 6-quart pressure cooker to sauté, add oil, and cook the onion, garlic, poblanos, and chipotle peppers for 5 minutes.
Add the tomatoes, walnuts, lentils, bulgur, chili powder, smoked paprika, salt, pumpkin, beans, and water.
Seal the cooker and cook at high pressure for 25 minutes.
Let the pressure release naturally for 20 minutes, then release any remaining pressure.
Stir the chili well and let it stand for 5 minutes before serving.

Main ingredient on sale this week? See what to make with dried beans and lentils on sale.