Description
A hearty and healthy pumpkin quinoa chili, packed with protein and fiber. Perfect for a cozy meal.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 1 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 bell pepper, diced
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) diced tomatoes
- 2 cups vegetable broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and bell pepper. Cook until softened.
- Stir in quinoa, black beans, kidney beans, pumpkin puree, diced tomatoes, and vegetable broth.
- Add chili powder, cumin, paprika, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 25 minutes.
- Serve warm.
Notes
- Use fresh pumpkin puree if available.
- Adjust spices to your taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: pumpkin quinoa chili, healthy chili, vegetarian chili