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--not to mention ready in 30 minutes. This veggie chili gets a protein boost from the quinoa as well!
Servings: 6
Ingredients
- 1 Tbsp olive oil
- 1 red bell pepper diced
- ½ red onion diced
- 1 green chile diced (can use canned)
- 1 can black beans (approx. 15 oz.) rinsed
- 1 can or kidney beans (approx. 15 oz.) rinsed
- 1 can pumpkin puree (approx. 15 oz.)
- ¾ cup quinoa uncooked
- 2-3 cups vegetable broth or stock depending on desired thickness
- 3-4 garlic cloves minced
- 2 cans diced tomatoes (14.5 oz.)
- 1 zucchini chopped
- 1 ½ Tbsp chili powder
- 1 Tbsp cumin
- ½ tsp smoked paprika
- dash of cinnamon
- ¼-½ tsp red pepper flakes optional
- ½ tsp sea salt and pepper
- 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 have added a little extra pumpkin, about 1/3-1/2 cup to make this a bit thicker in the end at times. 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