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Instant Pot Chipotle Pumpkin Vegan Chili
MOTHER WOULD KNOW.COM19Ingredients
65Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 1 can fire roasted diced tomatoes (including juice, 28-ounces or 784 gram can)
- 1 poblano pepper (seeded and finely chopped)
- 2 jalapeno peppers (seeded and minced)
- 1 chipotle pepper (from canned gluten-free chipotle in adobo, chopped)
- 1 medium onion (minced)
- 4 cloves garlic (minced)
- 1 1/2 cups chopped walnuts (toasted, 210 grams)
- 2 cups red lentils (400 grams)
- 1 Tbsp. sauce (from chipotles in adobo, 15 milliliters)
- 2 tsp. salt (12 grams)
- 3 Tbsp. chili powder (gluten-free, 24 grams)
- 2 Tbsp. smoked paprika (14 grams)
- 7 cups vegetable stock (divided, 1645 milliliters)
- 1 can pumpkin puree (Not pumpkin pie filling, which is sweetened, 14-ounces or 392 grams)
- 2 cans black beans (Each 15-ounces or 438 grams)
- avocado slices
- lime wedges
- chopped fresh cilantro
- Corn Bread
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