Hello fellow food enthusiasts!
As the leaves begin to turn and a crispness fills the air, my kitchen transforms into a haven of warm, comforting aromas. This isn't just any soup season, it's a time for culinary adventures and unexpected flavor combinations! I'm excited to share with you a chili that I've been perfecting – a hearty blend that might just redefine your idea of a perfect bowl.
I know what you might be thinking - pumpkin and walnuts? In chili? Trust me on this one. It's a symphony of flavors and textures that will have you coming back for more. The creamy sweetness of pumpkin paired with the earthy crunch of walnuts creates a truly unique experience. Think of it as a hug in a bowl.
Here’s what we’re working with:
- Tomatoes: The base for our chili, providing a rich, savory foundation.
- Red Lentils: Adding body, protein and a beautiful creamy texture.
- Bulgur: For a bit of hearty chewiness.
- Black Beans: A classic addition for flavor and texture.
- Pumpkin: The star of the show, adding sweetness and creamy texture.
- Walnuts: Toasted and chopped, bringing an earthy crunch that is very satisfying.
- Peppers: A mix of chipotle, poblano, and bell peppers for depth and warmth.
- Aromatic spices: Chili powder, garlic, and onion creating that iconic chili flavor.
- Toppings: Fresh avocado, cilantro, and green onions for a burst of freshness and flavor.
The Magic of Walnuts
Now, about those walnuts. Don't be shy! Chop them finely, almost like ground meat. When cooked in the Instant Pot (or your preferred pot) with the other ingredients, they transform. They become this amazing textural wonder—a delightful mix of slightly crunchy and beautifully soft. Trust me, you won't want to skip this step. I tried adding them at the end once, and it just wasn't the same. The cooked walnut brings a depth and a certain je ne sais quoi that raw walnuts just can't.
The pumpkin is almost, almost optional. I know it's a wild card for chili, but I assure you, the creamy texture and subtle sweetness just take it to a whole new level. But, if you are not sold, feel free to leave it out. I won't take it too personally.
It's important for me, as a cook, to know that my recipes bring you all a little bit of joy. It's what makes me happy and keeps me going, even when I'm having a stressful time.
When you try my recipes, it makes my day! So, please, give this chili a try, share it with your loved ones, and let me know what you think! And of course, take some photos and share on social media!
Here is the basic recipe for you:
Instant Pot Pumpkin Walnut Chili
Yields: 12 cups
Ingredients:
- 1 28-ounce can fire-roasted tomatoes
- 1/2 onion, minced
- 3 cloves garlic, minced
- 2 poblano peppers, chopped
- 2-3 chipotle peppers, chopped
- 2 cups walnuts, chopped
- 1 cup red lentils
- 1 cup bulgur
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon salt
- 6 cups water or broth
- 1 14-ounce can pumpkin puree
- 2-3 14-ounce cans black beans, rinsed and drained
Instructions:
- Place all the chili ingredients except the pumpkin and black beans into the Instant Pot, set to soup mode (30 mins).
- Once cooked release the steam then stir in the pumpkin and black beans. Season to your liking
- Serve with your favorite toppings - avocado, lime, cilantro, tortilla chips etc.
Stovetop directions
Saute the onions, garlic, peppers and spices. Then simmer with the tomatoes, lentils and bulgar until the lentils are cooked and the walnuts have softened. Finally add the pumpkin and beans.
Slow cooker directions
Same as instant pot but cook on low for 6-8 hours.
Notes:
- Experiment with the types of peppers you prefer.
- You can add other types of beans if desired.
- This is a big batch, great to share with a group, or freeze for later.
Happy cooking! And sending you the warmest vibes for the upcoming autumn season!