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!
The pumpkin quinoa chili is meatless, 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!
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 savory dish turned out to be! This pumpkin quinoa chili only gets better the next day and will last 1 week in the refrigerator. I also love to take it as my lunch for work!
How to make pumpkin quinoa chili
Just like most chilis, this one is quite easy to make once you have all the ingredients. First, cook 1 cup of uncooked quinoa:
Then, 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:
Next, on medium heat, add pumpkin, canned tomatoes (chop them up into smaller chunks), water, and 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.
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!
Related Pumpkin Chili Recipes
I love making pumpkin chili, and here are 2 more delicious recipes:
- Pumpkin chili with black beans and garbanzo beans – healthy, delicious, meatless, vegetarian chili recipe, and a great alternative to a regular chili!
- Pumpkin Chili with Beef and Black Beans – great on a cold wintery. This chili is topped with shredded Cheddar and Mozzarella cheeses (and, optionally, with sour cream)
The pumpkin quinoa chili with black beans and garbanzo beans - meatless, 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!
- 1 cup quinoa , uncooked
- 1 tablespoon olive oil
- 1 onion , chopped
- 4 garlic cloves , minced
- 2 cups tomatoes , from the can
- 2 cups pumpkin puree ,from the can or homemade
- 2 cups water
- 15 oz black beans , from the can, drained
- 15 oz garbanzo beans , from the can, drained
- 1 tablespoon cumin
- 2 tablespoons chili powder
- ½ salt at least
- sour cream
- 1/2 cup cheddar cheese , shredded
- 1/2 cup mozzarella cheese , shredded
- 4 green onions , chopped
- Cook uncooked 1 cup quinoa to produce 2 cups or more of cooked quinoa. Set aside.
- 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 .
- 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.
Bring to boil, make sure to stir all ingredients well together to combine flavors and spices. Reduce to simmer and cook pumpkin quinoa chili for 15 minutes on simmer.
- Serve in soup bowls, garnished with sour cream, shredded cheeses, and chopped green onion.
I won chili cook off with this! I used vegetable broth to cook the quinoa, and added more chili powder and garlic salt.
Do you know the calories in this dish? Or even the amount it makes so that I can figure it out? My family loves your other recipes so I’m looking forward to making this tonight!
Thank you! I don’t have the nutrition information capability on my site yet, unfortunately.
Thank you so much for this amazing recipe! A great new twist on chili and combining quinoa and pumpkin was brilliant. Friends and family really enjoyed the favors.
So glad to hear that I am not the only one who likes pumpkin + quinoa to make chili! Thank you for your comment!
Can’t wait to try this recipe! In South Africa we don’t get pumpkin puree in shops so I’ll do homemade. Which variety of pumpkin is best to use?
I’ve made this twice and I LOVE it. The only thing that I did different was cook my quinoa in vegetable broth instead of water (cooks exactly the same) and it gives it a richer flavor. Also, it doesn’t “taste like quinoa” as much so it’d be great for those who are on the fence about quinoa. Oh and I added a lot of sriracha at the table…Chili is best with some heat.
Also, this make so much. Has anyone tried freezing it or know how well it would freeze?
If i made this in a crockpot, how long do you think I should cook it for?
I was wondering this too! Has anyone tried it?
HI, I TRIED YOUR RECIPIE AND IT WAS DELICIOUS! HOWEVER, I FOUND THAT I NEEDED TO ADD ABOUT 2 ADDITIONAL CUPS OF WATER TO MAINTAIN THE CONSISTANCY THAT SHOWS IN YOUR PHOTOS. OTHER THAN THAT, WE LOVED IT! 🙂