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.

1 hour and 10 minutes

40 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	443
Fat:	19 g
Carbohydrates:	39 g
Protein:	30 g
Cholesterol:	69 g
Sodium:	1514 mg
Fiber:	9 g
Sugars:	15 g
Calculated per serving.

by Brad | A Pinch of Pride 🏳️‍🌈

View original recipe

Serves: 8

Ingredients

1 Tbsp Avocado Oil
1 lb Ground Beef
1 lb Hot Italian Sausage
1 Yellow Onion, (large)
2 cups Sweet Potato
2 Bell Pepper, (I used red and green)
15 oz Pumpkin Purée, (1 can)
43 oz Diced Tomatoes, 1 large and 1 small can
.25 cup Coconut Aminos
2 cups Beef Bone Broth
2 Tbsp Chili Powder
1 Tbsp Ground Cumin
1 Tbsp Smoked Paprika
.5 Tbsp Garlic Powder
.5 Tbsp Salt
.5 Tbsp Black Pepper
.5 tsp Turmeric
.5 tsp Cayenne Pepper

For garnish

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Set Instant Pot to sauté. Add avocado oil.
Add ground beef and pork to Instant Pot and chop into small pieces. Once meat starts to brown, add diced onions. Sauté until onions become translucent. Add all spices to the pot and heat through. Dice bell peppers and sweet potato.
When the spices become fragrant, add bell peppers, sweet potato, pumpkin purée, diced tomatoes, bone broth and coconut aminos. Stir well.
Close lid and set to seal. Pressure cook 40 minutes on high and manually release pressure when finished. Sweet potatoes should be cooked through. If not, cook for an additional 5 minutes. Stir well.
Garnish with diced red onion, avocado and minced parsley. Drizzle hot sauce for some additional heat.