Hearty Sweet Potato Pumpkin Chili (Edit recipe)

This hearty, Instant Pot Sweet Potato Pumpkin Chili is the perfect one-pot meal that is ready in a flash. I love making this meal because there is minimal clean up and it makes enough to feed a crowd or leftovers for the week. The amount of meat and veggies make this a very hearty chili, even though it’s completely legume-free! Also, the addition of the pumpkin puree makes it super creamy and filling, without feeling too full. A few tips. Do something nice for your future self. Want to come home and just throw dinner on? You can! To make it even simpler, dice all of your veggies ahead of time and leave them in the refrigerator. When you come home from work or running errands, all you have to do is start your Instant Pot and literally toss everything in. Take it from me, your future self will thank you for taking a few extra minutes to complete all the prep work. Use whatever ground meat you prefer. This should go without saying, but you know how I feel about recipes. They are guidelines and do not need to be followed word for word. If you don’t like pork, use extra ground beef instead. Want to try this recipe with mild pork sausage? Do it! Thinking about going meatless and want to add extra veggies? NO! (ok, just kidding) Go for it! Do not skimp on the garnish. One of my favorite things about this pumpkin chili is the addition of fresh ingredients at the end. I love adding fresh avocado, diced red onion, parsley or cilantro and a dash of hot sauce. It’s also such a fun way for people to customize their bowl of chili by adding their favorite garnishes.