2-3cupsvegetable broth or stockdepending on desired thickness
1can or 2 cups pumpkin puree
1can or 2 cups black beansrinsed
1can or 2 cups kidney beansrinsed
2cansBPA free diced tomatoes
1green chilediced (or can)
1 ½Tchili powder
Dash of cinnamon
Dash of crushed pepperoptional
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.