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5 from 10 votes

Pumpkin Quinoa Chili

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course, Soup
Servings: 4
Calories: 221kcal
Author: Lorie Yarro


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


  • In a large pot, heat olive oil over medium-high.
  • Add onion and pepper and cook until onions become translucent.
  • Add all other ingredients 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.
  • Lower to low heat and allow to simmer for another 5-10 minutes.
  • Garnish with your favorite toppings and enjoy!


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.


Calories: 221kcal | Carbohydrates: 35g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Sodium: 741mg | Potassium: 706mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2560IU | Vitamin C: 55mg | Calcium: 62mg | Iron: 4mg