While it’s traditional to flavor chili with lots of heat, this pumpkin-flavored fall chili is milder than most. Fall recipes don’t need to be spicy to keep you warm, just really hot!
Preparation:
To cook:
Level: Easy
Serves: 4
Ingredients
- 1 tbsp Olive oil
- 1 White onion, coarsely chopped
- 1 pound Ground sirloin
- 1 tbsp apple cider vinegar
- 16 ounces, weight Canned kidney beans, drained and rinsed
- 28 ounces, weight Canned diced tomatoes
- 8 ounces, weight Pumpkin puree
- 2 tablespoons Ancho chili powder
- 1 tbsp light brown sugar
- 1 teaspoon Cumin powder
- 1 teaspoon Salt
- ½ teaspoon Ground black pepper
- ½ teaspoon Worcestershire Sauce
- ¼ teaspoons Chipotle powder
- ⅛ teaspoons Habanero chili sauce, plus more to taste
- 2 drops Coriander essential oil
- 2 drops Cinnamon Essential Oil
- 1 drop Clove essential oil
- Grated cheddar cheese for garnish
- Sour cream for garnish
- Slices of avocado for garnish
- Tacos or tortilla chips, for garnish
- Chopped fresh cilantro, for garnish
Preparation
Heat the oil in the Instant Pot using the Sauté setting. Add onions and sauté until translucent, about 3 minutes, stirring frequently to avoid uneven cooking.
Add the ground beef and cook, stirring occasionally, until the meat is no longer pink, about 5 to 7 minutes more. Stir in apple cider vinegar and simmer another 2 minutes, stirring occasionally.
Turn off the Instant Pot. Add the remaining ingredients to the Instant Pot, except for the essential oils, and stir to combine everything. (If you are using traditional herbs and spices, add them now. Click the website link above to be directed to the essential oil conversion chart.) Close and lock the lid and adjust the heat setting. pressure cook on high. Make sure the vent is in the sealed position. Set the timer to pressure cook for 45 minutes.
When the timer goes out after 45 minutes, allow the pressure to release naturally for 10 minutes, then open the valve to release any remaining pressure. Once the valve indicates it is safe to open the lid, do so carefully. Dilute the essential oils in a tablespoon of chilli juice, then put it back in the pot. Stir to mix the oils throughout.
Serve the chili in bowls or jars, be careful as it will be very hot! Top with grated cheddar cheese, a dollop of sour cream and sliced avocado. Add taco chips to the rim of the bowl or sprinkle with tortilla chips. Garnish with chopped fresh cilantro.
