A hearty and tasty chili that has the sweetness of pumpkin and the heat of traditional chili spices. You can easily make this recipe paleo by leaving out the quinoa. The recipe is vegan.
Ingredients: 1 tbsp olive oil. 1 onion, diced. 3 cloves garlic, minced. 1 bell pepper, diced. 1 jalapeno, seeded and diced. 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 can 15 oz pumpkin puree. 1 cup quinoa, rinsed. 4 cups vegetable broth. 2 tbsp chili powder. 1 tbsp cumin. 1 tsp paprika. Salt and pepper, to taste. Optional toppings: avocado, cilantro, lime wedges.
Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the jalapeo, onion, garlic, bell pepper, and onion. It will take about 5 minutes of cooking until the vegetables are soft. Put in pumpkin puree, black beans, kidney beans, quinoa, vegetable broth, chili powder, cumin, paprika, salt, and pepper. Stir everything together. Bring to a boil, then lower the heat and let it simmer uncovered for 25 to 30 minutes, or until the chili is thick and the quinoa is done. Add avocado, cilantro, and a squeeze of lime juice on top while it's still hot.
Prep Time: 15 minutes
Cook Time: 40 minutes
Deli Icious