Meatless Pumpkin Quinoa Chili with Black Beans and Chickpeas

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!

Quinoa Chili

• 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.

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.

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

4.73 from 11 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.  

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Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Course stew

Cuisine American

Servings 6 servings

Calories per serving 393 kcal

Author: Julia

Ingredients

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

US Customary - Metric

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), 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.

Nutrition

Nutrition Information

Vegetarian Black Bean and Pumpkin Quinoa Chili

Amount per Serving

Calories

393

% Daily Value*

Fat

 

7

g

11

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

3

g

Sodium

 

264

mg

11

%

Potassium

 

1008

mg

29

%

Carbohydrates

 

67

g

22

%

Fiber

 

18

g

75

%

Sugar

 

8

g

9

%

Protein

 

19

g

38

%

Vitamin A

 

13955

IU

279

%

Vitamin C

 

13

mg

16

%

Calcium

 

125

mg

13

%

Iron

 

7

mg

39

%

* 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

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