Pumpkin Chili

This super-satisfying and delicious Pumpkin Chili is brimming with vegetables, beans, and pumpkin, plus Lotus Foods‘ hearty and nourishing Regenerative Organic Brown Basmati Rice. The pumpkin gives this chili a wonderful creaminess, not to mention additional nutrients. Find instructions below for making in a Crock Pot and also in an Instant Pot.

Pumpkin Chili

Course

Main
Prep time

15 Mins
cook time

5½ Hrs Crock Pot
servings

8
Author

@janetsmunchmeals

Ingredients

2 bell peppers, chopped small
½ medium yellow onion, finely chopped
15 oz can black beans, drained & rinsed
15 oz can pinto beans, drained & rinsed
16 oz jar mild or medium salsa
1 cup frozen corn
15 oz can pumpkin puree
¾ cups Lotus Foods Regenerative Organic Brown Basmati Rice
2 tsp chili powder
2½ tsp cumin
1 tsp Italian seasoning
1½ tsp kosher salt
¼ tsp black pepper
¼ tsp cinnamon
½ tsp garlic powder
1 tsp smoked paprika (optional)
4 cups hot water (3 cups if using Instant Pot)

Garnishes

1 cup dairy-free sour cream or dairy-free unsweetened Greek-style yogurt
2 avocados, sliced
¼ cup cilantro, finely chopped

product used in the recipe

Regenerative Organic Brown Basmati Rice

1

If making in a Crock Pot, add all ingredients (except garnishes) and stir well to combine. Place lid onto Crock Pot.
2

Set Crock Pot to High and cook for 5½ hours.
3

Remove lid, stir, and divide into bowls. Top with garnishes as desired.
Instant Pot Instructions: add all ingredients (except garnishes and rice) and stir well to combine. Sprinkle rice over top and pat down until rice is submerged into liquid. Set Instant Pot to Pressure Cook on High for 25 mins. Once finished, allow for Natural Release for 10 mins, then perform Quick Release. Remove lid, stir and divide into bowls. Top with garnishes as desired.