Instant pot pumpkin chili is so easy to make and packed with fall flavors from pumpkin pie spices and apple cider This recipe uses a whole can of pumpkin and is slightly sweet, slightly spicy, and tastes smooth and velvety.
30 ounce Canned red kidney beans drained and rinsed
28 ounce Canned Crushed Tomatoes
0.25 cup Fresh Cilantro Finely Chopped
As required Kosher salt to taste
Nutrition value
506
calories per serving
17 g Fat37 g Protein49 g Carbs18 g FiberOther
Current Totals
17 g Fat
37 g Protein
49 g Carbs
18 g Fiber
MacroNutrients
Carbs
49 g
Protein
37 g
Fiber
18 g
Fats
Fat
17 g
Vitamins & Minerals
Calcium
145 mg
Iron
8 mg
Vitamin A
1091 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
8 mg
Vitamin B6
1 mg
Vitamin B9
321 mcg
Vitamin B12
0 mcg
Vitamin C
51 mg
Vitamin E
2 mg
Copper
1 mcg
Magnesium
199 mg
Manganese
1 mg
Phosphorus
569 mg
Selenium
31 mcg
Zinc
7 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Slurrp, 2026Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.
