Pumpkin Quinoa Chili

By Tracy

4 Person

45 Minutes

221 Calories

Nothing warms the body like a good bowl of chili and this new pumpkin chili recipe will do just that! Pumpkin goes well beyond pie and lattes–add it to your chili in this 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!

Ingredients

Sea salt
Crushed pepper
Cinnamon
1 tsp. Olive oil
1 tsp. Cumin
1 1/2 tbsp. Chili powder
1 Green chile, diced
1/3 cup Tomato paste
1 Zucchini, chopped
2 cans Diced tomatoes
4 cloves Garlic, minced
1 can Kidney beans, rinsed
1 can Black beans, rinsed
1 Red pepper, diced
1/2 Red onion, diced
3/4 cup Quinoa, uncooked
2 cups Pumpkin puree
3 cups Vegetable broth or stock

Method

01

In a large pot, heat olive oil over medium-high.
02

Add onion and pepper and cook until onions become translucent.
03

Add all other ingredients and stir to combine.
04

Bring to a soft boil stirring occasionally.
05

Lower to medium-low heat and stir occasionally for about 15-20 minutes, until quinoa is fully cooked.
06

Lower to low heat and allow to simmer for another 5-10 minutes.
07

Garnish with your favorite toppings and enjoy!