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    You are here: Home / Vegetarian / Pumpkin Quinoa Chili

    Pumpkin Quinoa Chili

    Last Updated August 24, 2022. Published November 16, 2015 By Lorie 18 Comments

    Jump to Recipe Print Recipe
    White bowl with pumpkin quinoa chili.

    Pumpkin goes well beyond pie and lattes--add it to your chili in this easy Pumpkin Quinoa Chili! So simple and packed with veggies, beans and just the right amount of spice. This pumpkin chili recipe is full of protein and a perfect cozy meal for fall!

    Pumpkin Quinoa Chili in white bowl with toppiongs.

    Nothing warms the body like a good bowl of chili and this pumpkin chili recipe will do just that! It is so simple and quite honestly, easy to modify to add meat or other ingredients for the meat lovers of your house!

    Quinoa, black beans, and kidney beans pack this recipe with lots of protein as well as fiber. If you are looking for a way to add quinoa to your diet but keep shying away, start here.

    Why You Will Love This Pumpkin Quinoa Chili:

    • Its super veggie packed.
    • You can whip it up in just 30 minutes.
    • Perfect for the freezer!
    • A great source of fiber and protein.

    Recipe Ingredients:

    • broth: veggie broth to keep this recipe vegan and vegetarian. If that doesn't matter to you, chicken broth works great as well.
    • pumpkin purée: one can of pumpkin--NOT pumpkin pie filling. Make sure to double check or your chili is going to be super sweet.
    • quinoa: use uncooked quinoa for this chili recipe. The quinoa cooks and absorbs the broth as it cooks to thicken up the chili. If you have quinoa that is already cooked, you can save time by tossing it in and omitting the broth until the end and adding until chili has desired consistency.
    • onion: I prefer red onion, but yellow or white is great as well.
    • bell pepper: I use red for this recipe, but you can use green or another color.
    • beans: I use a combination of black beans and kidney beans in this pumpkin chili. You can add your favorite combo. Pinto beans are great as well.
    • garlic: all the garlic for me, please and thanks. You can use garlic powder instead if you don't have fresh garlic. Start with a teaspoon and adjust to taste.
    • diced tomatoes: canned tomatoes in juices. I like to use the fire roasted or regular. Typically I will go for no salt added so I can have full control of the saltiness of my chili.
    • zucchini: very small diced. You can use green bell pepper instead for a green veggie.
    • tomato paste: this helps thicken up the chili, you can adjust as desired.
    • green chile: you can use a jalapeño for more of a kick. I like to chop of a green chile pepper but sometimes I toss in a can of diced green chiles instead. Whatever you prefer.
    • spices: a combination of cumin, smoked paprika and chili powder with a hint of cinnamon to really make the pumpkin flavor pop.
    Pumpkin chili in white bowl surrounded by cilantro, red pepper, etc.

    Recipe Tips:

    • Make sure to rinse your quinoa well before using. While most quinoa is pre-rinsed before packaging, it helps to rinse it well before using. If not, it can have a bitter or even soap like taste which you do not want in your chili or any quinoa recipe. Better to do so and be safe. This only accounts for uncooked quinoa.
    • You can make this pumpkin quinoa chili in the slow cooker as well! Just dump all the ingredients except the tomato paste into a slow cooker and stir to combine. Cook on low for 6-8 hours or high 4-6 hours. Thicken with tomato paste before serving.
    Pumpkin goes well beyond pie and lattes--dd it to your chili in this Pumpkin Quinoa Chili! So simple and packed with veggies, beans and just the right amount of spice. A perfect cozy meal for fall!

    Other Soup and Chili Recipes:

    • Slow Cooker Sweet Potato Chili
    • Tomato Tortellini Soup
    • Simple Slow Cooker Lentil Chili
    • Instant Pot Chicken Tortilla Soup
    • Black Bean and Rice Soup
    • Slow Cooker Creamy Chicken and Wild Rice Soup
    • Chunky Italian Vegetable Soup
    • Slow Cooker Sriracha Lime White Chicken Chili

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    Pumpkin Quinoa Chili

    Pumpkin goes well beyond pie and lattes--add it to your chili in this easy Pumpkin Quinoa Chili! So simple and packed with veggies, beans and just the right amount of spice. This pumpkin chili recipe is full of protein and a perfect cozy meal for fall!
    5 from 11 votes
    Print Pin Rate
    Course: Main Course, Soup
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 6
    Calories: 274kcal
    Author: Lorie Yarro

    Ingredients 

    • 1 T olive oil
    • 1 red bell pepper diced
    • ½ red onion diced
    • 1 green chile diced (or can)
    • 1 can or 2 cups black beans rinsed
    • 1 can or 2 cups kidney beans rinsed
    • 1 can or 2 cups pumpkin puree
    • ¾ cup quinoa uncooked
    • 2-3 cups vegetable broth or stock depending on desired thickness
    • 3-4 garlic cloves minced
    • 2 cans diced tomatoes
    • 1 zucchini chopped
    • 1 ½ T chili powder
    • 1 T cumin
    • ½ teaspoon smoked paprika
    • Dash of cinnamon
    • Dash of crushed pepper optional
    • Sea salt and crushed pepper to taste
    • ⅓ cup tomato paste

    Instructions

    • In a large pot, heat olive oil over medium-high.
    • Add onion and pepper and cook until onions become translucent.
    • Add all other ingredients except the tomato paste and stir to combine.
    • Bring to a soft boil stirring occasionally.
    • Lower to medium low heat and stir occasionally for about 15-20 minutes, until quinoa is fully cooked. Add in tomato paste to desired chili thickness.
    • Lower to low heat and allow to simmer until ready to serve.
    • Garnish with your favorite toppings and enjoy!

    Notes

    I added a little extra pumpkin, about ⅓-1/2 cup to make this a bit thicker in the end. You could also add more tomato paste.
    I did not drain the cans of tomatoes.
    If you prefer more spice, use a jalapeño instead of a chile pepper.

    Nutrition

    Calories: 274kcal | Carbohydrates: 48g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 868mg | Potassium: 971mg | Fiber: 14g | Sugar: 9g | Vitamin A: 14396IU | Vitamin C: 42mg | Calcium: 101mg | Iron: 6mg
    Did you try this recipe? I would love to see it! Mention @LemonsAndZest or tag #LemonsAndZest!
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    Reader Interactions

    Comments

    1. Liz says

      September 19, 2019 at 10:04 pm

      5 stars
      We love the quinoa addition in here! So good!

      Reply
      • Lorie says

        September 22, 2019 at 10:11 am

        It really thickens it up right?!

        Reply
    2. Stephanie McKercher says

      September 04, 2019 at 12:40 pm

      5 stars
      Love this savory pumpkin recipe! I'm so ready for chili and all the fall foods. Hope you had a wonderful birthday!

      Reply
      • Lorie says

        September 11, 2019 at 8:15 am

        Thanks so much Stephanie!

        Reply
    3. Angela says

      September 04, 2019 at 8:36 am

      This looks so amazing! I love adding pumpkin to stews, can't wait to give this recipe a try!!

      Reply
      • Lorie says

        September 11, 2019 at 8:15 am

        Pumpkin doesn't have to just be in sweet recipes, love the savory as well!

        Reply
    4. Abbey Sharp says

      September 03, 2019 at 3:26 pm

      What a great way to use pumpkin! I know what I'm making for our next chili night! Thanks for sharing

      Reply
      • Lorie says

        September 11, 2019 at 8:17 am

        Gotta love chili season!!

        Reply
    5. Emily Kyle says

      October 14, 2018 at 3:50 pm

      5 stars
      I literally drooled when I saw these photos, and let me be the first to say, it tastes even better than it looks if that is possible! So good!

      Reply
      • Lorie says

        October 15, 2018 at 11:09 am

        Yess! I love to hear this Emily!

        Reply
    6. Liz Shaw says

      October 14, 2018 at 2:21 pm

      5 stars
      I didn't know chili could make me feel so emotional. I'm inspired by you and this recipe! Brb going to put pumpkin in my chili, now 🙂

      Reply
      • Lorie says

        October 20, 2018 at 9:56 pm

        Ha, it's the coziest comfort food of all in my opinion! Enjoy!

        Reply
    7. Meme says

      October 10, 2018 at 6:48 pm

      5 stars
      This chill is my new favorite way to get in all my veggies for the day! SO tasty and filling!

      Reply
      • Lorie says

        October 20, 2018 at 9:58 pm

        Yes! So glad to hear this Meme!

        Reply
    8. Tawnie Kroll says

      October 09, 2018 at 5:11 pm

      5 stars
      This was amazing and my boyfriend loved it too - thank you!

      Reply
      • Lorie says

        October 20, 2018 at 10:04 pm

        When the bf likes it, its a huge win!

        Reply
    9. Lindsey says

      October 09, 2018 at 3:04 pm

      5 stars
      This is SO good, loved the quinoa addition!

      Reply
      • Lorie says

        October 20, 2018 at 10:04 pm

        The quinoa really thickens it up and I love a good thick chili!

        Reply

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