This Pumpkin Quinoa Chili is made with Black Beans and Chickpeas (garbanzo beans). It's a yummy vegetarian version of regular chili. This recipe is vegan and gluten-free. This chili will keep you full and satisfied!
- The pumpkin quinoa chili is meatless, vegetarian, naturally gluten-free, and healthy.
- Pumpkin is high in antioxidants.
- Black beans and garbanzo beans (chickpeas) are high in fiber.
- Quinoa is high in protein and a great substitution for meat in chili!
I love making SAVORY recipes using pumpkin puree, without any sweetness or spices that are usually associated with pumpkin. Take a look at my pumpkin chili with black beans and garbanzo beans - it's very similar to this recipe, but without the quinoa.
I just love how tasty this vegetarian recipe turned out to be! The quinoa chili only gets better the next day. It will last 1 week in the refrigerator. I also love to have this vegan and gluten-free dish for lunch! Just like most chilis, this one is quite easy to make once you have all the ingredients.
- Use mashed sweet potatoes, mashed yum potatoes, or pureed butternut squash in place of pumpkin.
- Use any other white beans, such as cannellini beans, in place of garbanzo beans.
How to cook quinoa
- Combine 1 cup of quinoa with 2 cups of water in a large pan.
- Bring to boil.
- Reduce to simmer. Simmer for about 20 minutes, until the quinoa absorbs the water.
How to make vegetarian quinoa chili
- Cook chopped onion and minced garlic in olive oil for about 2 minutes on medium heat in a large pot or skillet. Cook until the onion is soft.
- Add pumpkin, canned tomatoes, water, and quinoa. Chop the tomatoes into smaller chunks. Cook on medium heat.
- Add drained black beans and drained garbanzo beans to the same pan.
- Add 1 tablespoon of cumin, 2 tablespoons of chili powder, and salt. Stir everything well, and season with more salt if needed.
- Bring to boil. Stir all the ingredients well together to combine flavors and spices.
- Reduce to simmer and cook for 15 minutes on simmer.
Other Vegetarian Recipes
- Butternut Squash and Spinach Lasagna
- Black Bean and Butternut Squash Enchilada Casserole
- Black Bean and Butternut Squash Soup
Vegetarian Black Bean and Pumpkin Quinoa Chili
- 1 cup quinoa uncooked
- 2 cups water
- 1 tablespoon olive oil
- 1 onion chopped
- 4 garlic cloves minced
- 2 cups tomatoes canned
- 2 cups pumpkin puree canned or homemade
- 3 cups water
- 15 oz black beans canned - drained
- 15 oz garbanzo beans canned - drained
- 1 tablespoon cumin
- 2 tablespoons chili powder
- ½ teaspoon salt at least
- Add 1 cup of quinoa and 2 cups of water to a large pan.
- Bring to boil. Reduce heat.
- Simmer for about 15 minutes until the quinoa absorbs the water.
- In a large pot or skillet, cook the chopped onion and minced garlic in olive oil for about 2 minutes on medium heat until the onion is soft.
- Add pumpkin, canned tomatoes (chop them up into smaller chunks), 3 cups of water, black beans (drained), garbanzo beans (drained), and quinoa.
- Add 1 tablespoon of cumin, 2 tablespoons of chili powder, and ½ and ¼ teaspoon salt.
- Stir everything well, and season with more salt if needed.
- Bring to boil.
- Stir all the 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. Optional garnish includes sour cream, shredded cheese, and chopped green onions.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Sooo yummy! I only had one can of tomatoes so I added a cup of salsa. I also cooked my quinoa in vegetable broth. Topped with vegan Mexican blend cheese and sliced avocado. This recipe makes a ton. Anyone have luck with freezing leftovers?
Robyn, I love your creativity: using salsa, cooking the quinoa in vegetable broth, and topping with vegan cheese blend. So delicious! This recipe should freeze well. Just don't add the garnish before freezing (cheeses and sour cream).
Have you ever tried this in a crockpot? Wondering about cooking times
I won chili cook off with this! I used vegetable broth to cook the quinoa, and added more chili powder and garlic salt.
WOW, Kelly, I am so happy to hear that! You won chili cook off with this recipe! This makes my day! 🙂
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! 🙂