Plant-Based Pumpkin Chili

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Ingredients:

• 1 (15-oz.) can black beans, drained

• 1 (15-oz.) can diced tomatoes with juices

• 1 cup frozen corn kernels

• 1 cup vegetable broth

• 1 cup water

• 1 onion, finely chopped

• 1 tsp salt

• 1 green pepper, finely chopped

• 3 cloves (minced) or 3 tsp of minced garlic

• 3/4 cup brown rice

• 2 tbsp. tomato paste

• 2 tbsp. Mexican seasoning

• 1 tsp. oregano

• 1 (15-oz.) can pumpkin puree

• 1 (15-oz.) can pinto beans, drained

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Directions:

1. Combine all ingredients in Instant Pot or other multi-functional pressure cooker. Mix. Close and lock lid. Program to high pressure cooking set for 3 minutes.

2. Release pressure using natural-release (refer to manufacturer’s instructions, if needed).

3. Serve & Enjoy!

Servings: 4-6 Calories: 328 Carbohydrates: 70g Protein: 14g Fat: 2.6g Fiber: 11g Sodium: 1026mg

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