Pumpkin Quinoa Chili

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!

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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)

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Pumpkin Quinoa Chili

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

 

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!

Course: stew

Cuisine: American

Servings: 6 servings

Calories: 461 kcal

Author: Julia

Ingredients

Pumpkin 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
• 1/2 cup cheddar cheese , shredded
• 1/2 cup mozzarella cheese , shredded
• 4 green onions , chopped

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 pumpkin quinoa chili for 15 minutes on simmer.

5. Serve in soup bowls, garnished with sour cream, shredded cheeses, and chopped green onion.

Nutrition Facts

Pumpkin Quinoa Chili

Amount Per Serving

Calories 461 Calories from Fat 108

% Daily Value*

Total Fat 12g 18%

Saturated Fat 4g 20%

Cholesterol 17mg 6%

Sodium 182mg 8%

Potassium 1046mg 30%

Total Carbohydrates 68g 23%

Dietary Fiber 18g 72%

Sugars 8g

Protein 23g 46%

Vitamin A 283.7%

Vitamin C 17.7%

Calcium 24.3%

Iron 41.8%

* Percent Daily Values are based on a 2000 calorie diet.