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    Vegetarian Black Bean and Pumpkin Quinoa Chili

    Published: Jan 08, 2015 / 25 Comments

    23.8K shares
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    Recipe Print

    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!

    Pumpkin Quinoa Chili with Black Beans and Chickpeas (garbanzo beans) in a pan

    Vegan Quinoa Chili

    • The pumpkin quinoa chili is meatless, vegetarian, naturally gluten-free, and healthy.
    • Pumpkin is high in anti-oxidants.
    • Black beans and garbanzo beans (chickpeas) 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.  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.

    Substitutions:

    • 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.

    Pumpkin Quinoa Chili with Black Beans and Chickpeas (garbanzo beans) in a white bowl

    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.

    Cooking quinoa (step-by-step photos)

    cooking onions for the chili (process shot)

    Adding pumpkin, tomatoes, quinoa to the pot (process shot)

    Mixing in black beans with quinoa and pumpkin (step by step photos)

     

    Pumpkin Quinoa Chili with Black Beans and Chickpeas (garbanzo beans) in a pan

    Other Vegetarian Recipes

    • Butternut Squash and Spinach Lasagna
    • Black Bean and Butternut Squash Enchilada Casserole
    • Black Bean and Butternut Squash Soup
    pumpkin quinoa chili with black beans and chickpeas
    5 from 4 votes

    Vegetarian Black Bean and Pumpkin Quinoa Chili

    This quinoa chili with pumpkin, black beans, and garbanzo beans is meatless, vegetarian, vegan, and naturally gluten-free.  This healthy chili is high in antioxidants and fiber.  Thanks to quinoa, the recipe is packed with protein.  
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 30 mins
    Total Time 50 mins
    Course stew
    Cuisine American
    Servings 6 servings
    Calories per serving 461 kcal
    Author: Julia

    Ingredients

    Quinoa 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

    Garnish:

    • sour cream
    • ½ cup cheddar cheese , shredded
    • ½ cup mozzarella cheese , shredded
    • 4 green onions , chopped

    Instructions 

    Quinoa

    • 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.

    Quinoa Chili

    • 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), water, black beans (drained), garbanzo beans (drained), 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, garnished with sour cream, shredded cheeses, and chopped green onion.

    Nutrition

    Nutrition Information
    Vegetarian Black Bean and Pumpkin Quinoa Chili
    Amount per Serving
    Calories
    461
    % Daily Value*
    Fat
     
    12
    g
    18
    %
    Saturated Fat
     
    4
    g
    25
    %
    Cholesterol
     
    17
    mg
    6
    %
    Sodium
     
    182
    mg
    8
    %
    Potassium
     
    1046
    mg
    30
    %
    Carbohydrates
     
    68
    g
    23
    %
    Fiber
     
    18
    g
    75
    %
    Sugar
     
    8
    g
    9
    %
    Protein
     
    23
    g
    46
    %
    Vitamin A
     
    14185
    IU
    284
    %
    Vitamin C
     
    14.6
    mg
    18
    %
    Calcium
     
    243
    mg
    24
    %
    Iron
     
    7.5
    mg
    42
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    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.

    Keyword black bean quinoa chili, quinoa chili, vegan quinoa chili, vegetarian quinoa chili
    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
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    Reader Interactions

    Comments

    1. Robyn Brown

      January 20, 2022 at 8:24 pm

      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?

      Reply
      • Julia

        February 11, 2022 at 9:51 pm

        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).

        Reply
    2. Shelby

      December 29, 2018 at 6:15 pm

      Have you ever tried this in a crockpot? Wondering about cooking times

      Reply
    3. Kelly

      November 18, 2018 at 7:40 pm

      I won chili cook off with this! I used vegetable broth to cook the quinoa, and added more chili powder and garlic salt.

      Reply
      • Julia

        December 04, 2018 at 12:29 am

        WOW, Kelly, I am so happy to hear that! You won chili cook off with this recipe! This makes my day! 🙂

        Reply
    4. Carrie

      August 07, 2017 at 3:47 pm

      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!

      Reply
      • Julia

        November 03, 2017 at 8:04 pm

        Thank you! I don't have the nutrition information capability on my site yet, unfortunately.

        Reply
    5. Audittess

      November 05, 2016 at 11:26 am

      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.

      Reply
      • Julia

        December 20, 2016 at 5:49 pm

        So glad to hear that I am not the only one who likes pumpkin + quinoa to make chili! Thank you for your comment!

        Reply
    6. Candice

      May 07, 2016 at 1:27 pm

      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?

      Reply
    7. Brittany

      November 06, 2015 at 3:01 pm

      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?

      Reply
    8. Jordan

      October 19, 2015 at 9:36 am

      If i made this in a crockpot, how long do you think I should cook it for?

      Reply
      • Hanna

        November 05, 2017 at 10:59 am

        I was wondering this too! Has anyone tried it?

        Reply
    9. JULIE

      March 08, 2015 at 3:21 am

      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! 🙂

      Reply
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