• Skip to main content
  • Skip to primary sidebar
Julia's Album
menu icon
go to homepage
  • Cozy Meals
  • Chicken
  • Pasta
  • Side Dishes
  • Seafood
  • Recipe Index
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Cozy Meals
    • Chicken
    • Pasta
    • Side Dishes
    • Seafood
    • Recipe Index
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Meatless Pumpkin Quinoa Chili with Black Beans and Chickpeas

    Published: Jan 08, 2015 / 25 Comments

    23.9K shares
    • Facebook422
    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

    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.

    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
    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.  
    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 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
    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!
    « Browned Butter Pecan Sandies
    Quinoa, Spaghetti Squash, and Bacon Fritters »
    23.9K shares
    • Facebook422

    Please share your comment and Star Rating in the comments section below.

    I appreciate your feedback!

    Reader Interactions

    Comments

    1. Valya @ Valya' s Taste of Home

      January 14, 2015 at 3:16 pm

      Looks delicious Julia! 🙂

      Reply
    2. Jeni

      January 14, 2015 at 1:29 pm

      This recipe looks so delicious and nutrient dense! Love it!

      Reply
    3. John@Kitchen Riffs

      January 14, 2015 at 11:38 am

      I use sweet potatoes in chili all the time, and sometimes squash. But never tried pumpkin for some reason. I should. I will. 😉 This looks terrific -- thanks.

      Reply
    4. Stacy | Wicked Good Kitchen

      January 12, 2015 at 9:01 pm

      Beautiful chili recipe, Julia! It reminds me of a bulgar wheat chili recipe I used to make, but your quinoa version is such a healthier and protein-packed option! Plus, the addition of pumpkin in this savory dish? Divine! Thank you for sharing. I will definitely be making this one and I know it will become a favorite at our house. Gorgeous photography as usual, too, my friend. 🙂 Your posts always inspire!

      Reply
    5. Ashley | The Recipe Rebel

      January 10, 2015 at 9:42 am

      The perfect hearty, healthy chili for January!

      Reply
    6. Jess

      January 10, 2015 at 6:05 am

      I Love black beans and pumpkin, I never thought to combine them!

      Reply
    7. Shashi at Runninsrilankan

      January 09, 2015 at 2:54 pm

      YUM! Julia I love using pumpkin puree in chili too and this looks so incredibly heart and mouthwatering!

      Reply
    8. Holly | Beyond Kimchee

      January 09, 2015 at 2:42 pm

      Adding Quinoa is a great idea to chili. Such a great comfort food in the winter!

      Reply
    9. Matt

      January 08, 2015 at 8:20 pm

      Looks good!

      Reply
    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    photo of the content-creator Julia from JuliasAlbum.com site - she is wearing a yellow sweater against the Autumn background.

    Hi, I'm Julia! Welcome to my recipe blog where I share easy-to-make weeknight dinners and other recipes using simple ingredients!

    I have made and tested all of the recipes presented on this site personally.

    I also personally do all of the writing and the original photography for JuliasAlbum.com. My recipes are everyday, familiar foods, cooked from scratch. I hope you enjoy them and let me know your feedback in the comments!

    More about me →

    Fall Favorites

    • Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage
    • Stuffed Butternut Squash with Spinach, Bacon, and Cheese
    • Creamy Roasted Butternut Squash Pasta with Sausage and Spinach
    • Brussels Sprouts with Bacon, Pecans, and Cranberries

    JOIN ME ON SOCIAL MEDIA:

    • Facebook
    • Pinterest
    • Instagram

    Footer

    ↑ back to top

    Privacy and Disclosure

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    About

    • About
    • Featured On
    • Contact Me

    Connect on Social Media

    • Pinterest
    • Facebook
    • Instagram

    Copyright © 2022 JuliasAlbum.com

    Site Design: Foodie Pro Theme by Feast Design Co.