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}

Instant pot chili mac in a bowl with avocado

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!

Vegan chili mac ingredients

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!

Instant pot chili mac with wooden spoon

Instant Pot Pumpkin Black Bean Chili Mac

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? πŸ™‚

Pumpkin black bean chili mac in a bowl with avocado

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. πŸ™‚

Pumpkin black bean chili mac in a bowl with avocado and fork

More Chickapea Pasta recipes!

Greek Pasta Skillet with Burst Cherry Tomatoes

Grilled Vegetable Summer Succotash Pasta Salad with Basil Lime Vinaigrette

Roasted Red Pepper Pasta with Goat Cheese, Mushrooms and Spinach

The recipe below contains an affiliate link.

Yield: 4 servings

Instant Pot Pumpkin Black Bean Chili Mac

Pumpkin black bean chili mac in a bowl with avocado

Instant Pot Pumpkin Black Bean Chili Mac is a protein-packed gluten-free Instant Pot pasta that's on the table in under 30 minutes!

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 1 tablespoon (15 mL) extra virgin olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 (22.5 mL) tablespoons chili powder
  • 1 teaspoon (5 mL) smoked paprika
  • 1 teaspoon (5 mL) ground cumin
  • 1 red bell pepper, cored and chopped
  • 1 cup corn (150 g), fresh or frozen
  • 15 ounce (450 mL) can low sodium diced tomatoes
  • 1 cup (245 g) pumpkin puree (not pumpkin pie filling)
  • 15 ounce (450 mL) can black beans, rinsed and drained
  • (1) package Chickapea Pasta spirals
  • 2 1/2 (600 mL) cups water
  • salt and freshly ground black pepper, to taste
  • optional toppings:Β  avocado, scallions


  1. 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.
  2. Add the bell pepper and corn and sauté 1 minute longer.
  3. Add the diced tomatoes, pumpkin, black beans, pasta, water, salt and pepper to taste, and stir to combine.
  4. 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.
  5. Remove the lid, stir the pasta and adjust the seasoning as necessary.
  6. Serve topped with your choice of toppings and enjoy!


  • This dish makes wonderful leftovers (if you have any). πŸ™‚

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 466Total Fat: 7gSaturated Fat: 1gSodium: 189mgCarbohydrates: 79gFiber: 19gSugar: 13gProtein: 26g

Sharing is caring!