Fall is a great time to warm up with a hearty Quinoa Pumpkin Chili that is full of protein and good for you. Quinoa, beans, and pumpkin all together make a healthy and filling meal for cooler days.
Ingredients: 1 cup quinoa, rinsed. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz diced tomatoes. 1 cup pumpkin puree. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 zucchini, diced. 1 cup corn kernels. 4 cups vegetable broth. 2 teaspoons chili powder. 1 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 2 tablespoons olive oil. Fresh cilantro for garnish.
Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add zucchini, bell pepper, onion, and garlic that have been cut up. Cook the vegetables in oil until they are soft. It's time to add the cumin, paprika, and chili powder. Add two more minutes of cooking. Put in the pot the quinoa, black beans, kidney beans, diced tomatoes, pumpkin puree, and corn kernels. Combine well. Add the vegetable broth and season with pepper and salt. Bring up the temperature. Turn down the heat, cover, and let it simmer for 20 to 25 minutes, or until the quinoa is done and the flavors mix. Serve hot with fresh cilantro on top. Have fun!
Prep Time: 15 minutes
Cook Time: 25 minutes
Guedes Designs
