Stating the obvious here, but this Pumpkin Black Bean Quinoa Chili isn’t winning any awards for looks ;). Don’t let that scare you off though, it’s really good and super healthy! I debated whether to call this chili or soup. I finally settled on chili because it does have a flavor profile similar to chili, however it has a few things you don’t typically find in chili – i.e. pumpkin, quinoa – and NO tomatoes. Whatever you call it, it’s delicious and on the table in about 30 minutes! We all need more quick and easy dinner ideas, right?? Don’t be scared of pumpkin in savory recipes. Pumpkin is so much more than pumpkin bread (although I love pumpkin bread too!). This chili would be perfect for meatless Monday! Give it a try and let me know what you think. Enjoy!

Pumpkin Black Bean Quinoa Chili

1 tbsp olive oil
1-1/2 tbsp dried minced onion
1 medium green bell pepper, diced
3/4 tsp garlic powder
2 can (15 ounces each) black beans, rinsed and drained
1 can (15 ounces) pumpkin puree
2 tsp dried parsley flakes
2 tsp chili powder
1-1/2 tsp ground cumin
1-1/2 tsp dried oregano
1/2 tsp salt
1/3 cup quinoa, uncooked
3 cups chicken broth
1/2 cup water

1. In large pot or dutch oven, heat oil over medium heat. Add pepper and saute until tender, about 3-4 minutes. Add minced onion, garlic powder, parsley, chili powder, cumin, oregano, and salt. Stir to combine and continue to cook about a minute.
2. Add broth, water, pumpkin, and beans. Bring to a boil. Add quinoa. Cover and simmer for 20-25 minutes or until quinoa is tender. Uncover and simmer 5-10 minutes more. Adjust salt and pepper to taste. Yields 4 large servings or 6 smaller servings.

Nutritional info (per 1/4th): 353 calories; 6.6 g fat; 58.2 g carbohydrates; 14.3 g fiber; 18.6 g protein.

Categories: Main Dish, Soups

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