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Pumpkin Quinoa Chili

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Delicious Pumpkin Quinoa Chili with Black Beans and Chickpeas (garbanzo beans) – a yummy vegetarian version of a regular chili – this recipe will keep you full and satisfied!

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I love making SAVORY recipes using pumpkin puree, without any sweetness or spices that are usually associated with pumpkin – and I love how tasty this dish turned out to be!

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It’s vegetarian, naturally gluten free, and pretty healthy. Pumpkin is high in anti-oxidants, black beans are great for your digestive tract, both garbanzo beans (chickpeas) and black beans are high in fiber, quinoa is high in protein and a great substitution for meat in a chili!

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This recipe gets only better the next day and will last 1.5 weeks in the refrigerator.

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I love to take it as my lunch to work!

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Just like most chilis, this one is quite easy to make once you have all the ingredients. First, cook 1 cup of uncooked quinoa:

Cooking quinoa

In a large pot or skillet, cook the chopped onion and minced garlic in olive oil for about 2 minutes on medium heat until onion is soft:

cooking onions for the chili

On medium heat, add pumpkin, canned tomatoes (chop them up into smaller chunks), water, and quinoa:

Adding pumpkin, tomatoes, quinoa

Mix in black beans (drained), garbanzo beans (drained). Add 1 tablespoon of cumin, 2 tablespoons of chili powder, and 1/2 and 1/4 teaspoon salt, stir everything well, and season with more salt if needed.

Mixing in black beans with quinoa and pumpkin

Bring to boil, make sure to stir all ingredients well together to combine flavors and spices. Reduce to simmer and cook for 15 minutes on simmer. That’s it! Enjoy!

Pumpkin Quinoa Chili

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 6 servings

Pumpkin Quinoa Chili

Ingredients

  • 1 cup quinoa, uncooked
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 cups canned tomatoes
  • 2 cup pumpkin puree (from the can or homemade)
  • 2 cups water
  • 1 can black beans (15 oz, 425 g), drained
  • 1 can garbanzo beans (15 oz), drained
  • 1 tablespoon cumin
  • 2 tablespoons chili powder
  • Β½ and ΒΌ teaspoons salt (at least)
  • Garnish:
  • sour cream
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 4 chopped green onions

Instructions

  1. Cook uncooked 1 cup quinoa to produce 2 cups or more of cooked quinoa. Set aside.
  2. In a large pot or skillet, cook the chopped onion and minced garlic in olive oil for about 2 minutes on medium heat until onion is soft .
  3. Add pumpkin, canned tomatoes (chop them up into smaller chunks), water, black beans (drained), garbanzo beans (drained), quinoa. Add 1 tablespoon of cumin, 2 tablespoons of chili powder, and 1/2 and 1/4 teaspoon salt, stir everything well, and season with more salt if needed.
  4. Bring to boil, make sure to stir all ingredients well together to combine flavors and spices. Reduce to simmer and cook for 15 minutes on simmer.
  5. Serve in soup bowls, garnished with sour cream, shredded cheeses, and chopped green onion.
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