128-ounce (or 784 g) can fire-roasted diced tomatoesincluding juice
1large poblano pepperseeded and finely chopped
2jalapeño peppersseeded and minced
1chipotle pepper from canned gluten-free chipotle in adobochopped
1medium yellow onionminced
1 1/2cups (or 210 g)chopped walnutstoasted
2cups (or 400 g)red lentils
1tablespoon (or 15 ml)sauce from the chipotles in adobo, or more depending on your heat preference (La Costeña brand is gluten free)
2teaspoons (or 12 g)salt
3tablespoons (or 24 g)gluten-free chili powder (Penzey's and McCormick clearly label their products)
2tablespoons (or 14 g)smoked paprika (Penzey's brand is gluten free)
7cups (or 1645 ml)vegetable stockdivided (recipe included in book)
114-ounce (or 392 g) can pumpkin puree (not pie filling)
215-ounce (or 438 g) cans black beanswell rinsed and drained
Chopped fresh cilantro
Savory Gluten-Free Corn Bread (page 110)
Place the tomatoes, peppers, onion, garlic, walnuts, lentils, and seasoning in the inner pot of your electirc pressure cooker. Stir in 6 cups (1410 ml) of the vegetable stock.
Close and lock the lid, making sure the steam release knob is in the sealing position. Cook on high pressure for 30 minutes.
When the cooking time is complete, do a quick release by opening the release knob and venting all the steam. When the float pin drops, unlock the lid and open it carefully.
Stir in the pumpkin puree, black beans, and 1/2 cup (120 ml) of remaining stock. Lock the lid back in place and allow the beans to warm through, about 5 minutes. If the chili is too thick, add the remaining 1/2 cup (120 ml) stock and stir well.
Serve with avocado, lime wedges, cilantro, and corn bread as desired.
Jane and Sarah add the note that "red lentils have been hulled and split, showing their lovely golden-orange color. They are easier to cook and make for a very smooth consistency."
This dish would be delicious without the walnuts or you could sub another nut, if you don't like or can't eat walnuts. Susan from Wimpy Vegetarian used pumpkin seeds and loved it.