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!
Servings: 6
Ingredients
- 1 T olive oil
- 1 red bell pepper diced
- 1/2 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
- 3/4 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 1/2 T chili powder
- 1 T cumin
- ½ tsp smoked paprika
- Dash of cinnamon
- Dash of crushed pepper optional
- Sea salt and crushed pepper to taste
- 1/3 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 1/3-1/2 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.
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