Instant Pot Pumpkin Black Bean Chili Mac
This post is sponsored by Chickapea Pasta. All opinions expressed here are my own as I only promote brands that I truly love.
Instant Pot Pumpkin Black Bean Chili Mac is a protein-packed gluten-free Instant Pot chili mac recipe that’s on the table in under 30 minutes! {GF, DF, V}
I’m officially kicking off pumpkin season today! I haven’t really been ready prior to this, although I busted out a few cans of pumpkin to test the recipe for this Instant Pot Pumpkin Black Bean Chili Mac about 3 weeks ago.
I’m not normally one to make pumpkin anything in August, but I like to start testing my recipes early. I loved this one so much that it’s been made 3 times since. It will definitely be a fall staple!
This Instant Pot Pumpkin Black Bean Chili Mac is creamy, delicious and is made in one pot in less than 30 minutes, but those reasons aren’t what sets this meal apart.
The fact that it’s made with Chickapea Pasta is what makes it truly special!
Chickapea Pasta has been a staple in my pantry since the first time I tried it about a year and a half ago. This pasta is made with only 2 ingredients — organic chickpeas and lentils — so it’s packed with protein and fiber.
There’s nothing artificial, there’s no sugar and it’s vegan, non-GMO, organic, kosher and gluten-free. Chickapea Pasta is just pure goodness!
Most pasta is full of carbs and empty calories, but Chickapea Pasta is nutrient dense and satisfying. I love that it’s so nutritious and packed with protein that all you need to add to it is veggies, sauce or dressing and you have a complete meal.
Chickapea Pasta is very hearty and holds it’s shape unlike other gluten-free pastas on the market. I was so impressed how well it worked out in my Instant Pot!
My Instant Pot is a lifesaver when it comes to getting healthy meals on the table in a flash. This pasta dinner only requires 5 minutes of active cooking time and 2 minutes of cooking time at high pressure.
Keep in mind that it takes the Instant Pot about 5 minutes or so to come up to pressure, so you’re looking at somewhere around 15 minutes of total cooking time.
Add in about 5 minutes of prep, and you’ve got a dinner that’s on the table in about 20 minutes.
All weeknights should be this easy right? 🙂
I happen to love pumpkin in savory recipes every bit as much as sweet recipes. Pumpkin is amazing in soups, chili, curries and adds a wonderful creaminess to sauces in pasta dishes like this vegan pumpkin chili mac recipe.
I’d been wanting to create a healthy pumpkin chili recipe for a while now, but my husband and boys aren’t big fans of chili. While I could eat it all myself, I didn’t feel like being a short order cook come dinner time so I improvised.
I’ve made chili mac recipes in the past and my family loved them, so I decided to add Chickapea Pasta to my pumpkin chili and that satisfied everyone.
My family didn’t notice that there was pumpkin in this chili mac. It’s more of a background flavor complimented by the warm spices, but it definitely provides a wonderful creaminess.
I’m thrilled to find a hearty, plant-based meal that my family loves as much as I do! This Instant Pot Pumpkin Black Bean Chili is guaranteed to satisfy everyone. 🙂
More pasta recipes!
Instant Pot Pumpkin Black Bean Chili Mac
Ingredients
- 1 tablespoon (15 mL) extra virgin olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 1 1/2 tablespoons (22.5 mL) chili powder
- 1 teaspoon (5 mL) smoked paprika
- 1 teaspoon (5 mL) ground cumin
- 1 red bell pepper cored and chopped
- 1 cup (150 g) corn 150 g, fresh or frozen
- 15 ounces (450 mL) low sodium diced tomatoes
- 1 cup (245 g) pumpkin puree
- 15 ounces (450 mL) black beans, rinsed and drained
- 8 ounces Chickapea Pasta spirals
- 2 1/2 cups (600 mL) water
- salt and freshly ground black pepper to taste
- optional toppings: avocado scallions
Equipment
Instructions
- Press the Sauté button on the Instant Pot and select 5 minutes, then add the olive oil. Once the oil has heated, add the chopped onion and cook for 3 minutes until slightly softened, then add the garlic and spices and sauté for 30 seconds.
- Add the bell pepper and corn and sauté 1 minute longer.
- Add the diced tomatoes, pumpkin, black beans, pasta, water, salt and pepper to taste, and stir to combine.
- Cover the Instant Pot with the lid and select the Pressure button and set for 2 minutes cooking time at High Pressure. When the cooking time is up, turn the venting valve to quick release the pressure.
- Remove the lid, stir the pasta and adjust the seasoning as necessary.
- Serve topped with your choice of toppings and enjoy!
Video
Notes
- This dish makes wonderful leftovers (if you have any). 🙂
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
48 Comments on “Instant Pot Pumpkin Black Bean Chili Mac”
What a creative recipe idea! I just broke out my first can of pumpkin of the season yesterday to make pumpkin banana muffins as a healthy snack. I also just bought pumpkin candles… fall is here! 🙂
Thank you Nicole, and pumpkin banana muffins sound so delicious! I’m ready for fall!
This is what a perfect fall meal looks like! Hearty, colorful, and warming. What a great way to enjoy my favorite Chickapea Pasta!
Thanks so much Tania! It’s certainly my ideal fall meal! 🙂
I hear you, Marcie! While I’m with you, and personally don’t want to eat pumpkin in August, we don’t really have much of a choice, do we? #FoodBloggerProblems for sure! Since the weather is starting to cool off here and we are so close to October, I’m ready for the pumpkin craze! And, I can’t think of any better way to enjoy pumpkin than this chili mac! The pumpkin and black bean addition is just brilliant, Marcie! Plus I love that you used Chickapea Pasta, because it is the bomb! Pinning to try! Cheers!
We don’t, but testing this recipe was definitely tasty all the same! 🙂 Thanks Cheyanne!
This is such an incredible recipe, Marcie! Pumpkin is a fab way to amp up a chili come fall, and to bring it to a mac is so much fun. I’m much more into savory pumpkin dishes, so this is right up my alley.
Thank you so much Dana! Pumpkin is so wonderful in savory recipes isn’t it? 🙂
Thank you Robyn and I hope you love it! 🙂
This is so perfect for fall! I love Chickapea pasta… it’s so tasty and fills me right up.
Thank you so much Natasha! I love how satisfying Chickapea Pasta is. 🙂
Your written directions don’t say anything about adding the pasta. Step 3?
I’m so sorry about that Sue! Yes — Step 3! I’ve updated the recipe now.
Thank you!
You’re most welcome!
Loving all the veggies in this and the pumpkin too of course.
Thank you Erin!
Bring on all the pumpkin recipes! I adore pumpkin chili. The addition of Chickapea takes it over the top! I don’t use my Instant Pot often enough!
I’m so glad I finally worked on a pasta recipe in my IP — it’s so quick and easy!
Such a perfect way to kick off pumpkin season! I have some leftover pumpkin in my fridge! I gotta make this like, NOW!
I hope you do Gigi!
I keep telling myself I need to use my instant pot more and this looks like the perfect way! I love all the flavors in this, especially the pumpkin!
I’m finally starting to use my IP more and more — I’m hooked!
This is such a great recipe! And Chickapea Pasta is perfect in here. So healthy and so delicious!
Thank you Kristen!
I’m so excited to try this in my instant pot! Such an easy healthy meal packed in there!
Thanks so much Sarah!
This is the perfect cozy way to kick off fall! Love the combination of high fiber pumpkin and the Chickapea Pasta!
Thank you Sarah! 🙂
Ooo this definitely looks all cozy and perfect for fall!! haha oh man talk about food blogger problems – I always notice it the most in the run up to thanksgiving – I’m so busy testing recipes for the blog ahead of time that by the time the holiday rolls around I’m kinda sorta over those foods!!
Thanks Ashley! I’ve normally had my fill of holiday food by the time the actual holiday comes too and am on to healthy news year recipes! 🙂
Chili mac and cheese is my favorite kind of mac and cheese! Gotta try this instant pot pumpkin version
Thanks Regina!
I’m loving my Instant Pot for making chili and this recipe looks like one I need to try! I’ve always wanted to try a pumpkin chili, and adding the hearty chickpea pasta is a great idea! Happy Fall Marcie!
Happy Fall Leanne and I think you’ll love pumpkin chili!
You’re speaking my love language with all that pumpkin goodness hanging out in this chili! Even so much better that it’s made in the instant pot!!
Thanks Sarah! Pumpkin and chili were meant to be together. 🙂
OK, I need this bowl RIGHT NOW! It’s getting chilly here and I can’t wait to pull ou recipes like this one!!!
This is definitely perfect for a chilly night! Thanks Lauren!
I’m so impressed you made this in the Instant Pot! I have yet to get one but I can imagine they make like much easier. All of the flavors in this dish sound incredible and I love the protein boost you get from the chickpea pasta. Such a perfect fall meal!
I wish I had gotten an Instant Pot sooner….I love it! Thanks so much Sarah!
mmm, you have some serious skills girl!
I made this tonight and it really hit the spot. Loved all the flavours! I did have to cook mine for 4 minutes though to get the Chickapea pasta cooked enough.
Hi Kristi! I’m glad you enjoyed the pasta and thank you for leaving your feedback! 🙂
Was wondering how you would adjust the recipe if you don’t own an instapot??
Hi Stephanie. I would do everything the directed except omit the 2 1/2 cups of water and cook the pasta separately. Drain the pasta and add to the skillet, stir well and simmer just a minute or two.
I feel there are some steps missing in this one… we have made this recipe at least a dozen times and have mixed results each time. Often burning or mushy outcome, but is really delicious anyway. The video shows to cook for 1 min, the write-up says 2, and I am not sure whether we’re supposed to pressure cook the veggies for 2 mins, then add the noodles and cook again for 1 or what’s missing. Hoping you can update this recipe to cover what’s missing as it is really good, it just doesn’t work out without being mush or burned in most cases.
Hi Ash! Sorry for the confusion, and my advice is to simply follow the recipe as that must’ve been a type-o in the video. Everything goes into the pot and gets cooked for 2 minutes as stated in the recipe.