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Instant Pot Pumpkin Chili
1 medium onion chopped
1 medium bell pepper chopped (Red or Orange)
3 large garlic cloves minced
1 can (19 oz) back beans rinsed and drained
1/2 cup split red lentils
1 can (28 oz) diced tomatoes
1 cup pure pumpkin puree (Not pumpkin pie filling)
2 cups veggie broth, not salt
3 tbsp tomato paste
2 tbsp chili powder
1 tsp cumin ground
1/2 tsp smoked paprika
3/4 tsp salt
1. Set the instant pot to saute. Cook the beef, onion garlic and bell pepper. When these are fully cooked.
2. Add the rest of the ingredients. Mix to combine.
3. Cook on high pressure 15 minutes.
4. When done release the pressure.
5. Stir and Serve.
Also can add to a slow cooker on Low 8 – 10 hours or High 4-5 hours.
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