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Recipes

Pumpkin Quinoa Chili

Latin American Heritage Diet Vegetarian & Vegan Diet Main Course Dinner Gluten Free Vegan Vegetarian

This tasty, high-protein chili is warming and rib-sticking enough to work all winter long. It combines an assortment of both chili and pumpkin pie spices and a touch of unsweetened chocolate gives it a bit of bitter complexity.

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Prep Time:

25 minutes

Total Time:

45 minutes

Yield:

6 cups

Serving Size:

1 cup

Nutrition Facts

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Nutrition Facts

  • Calories: 260
  • Total Fat: 7g
  • Saturated Fat: 2g
  • Sodium: 690mg
  • Carbohydrate: 40g
  • Fiber: 8g
  • Protein: 9g
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Ingredients

1 cup cooked quinoa (about ⅓ cup raw)

1 cup cooked, mashed pumpkin

1 tablespoon extra virgin olive oil

1 medium onion, chopped

2 cloves garlic, chopped

1 tablespoon ground ancho chiles

1 teaspoon ground cumin

1 tablespoon pie spice blend

1 orange bell pepper, chopped

2 ribs celery, chopped

2 cups vegetable stock

14.5 ounces fire roasted diced tomatoes

1 ½ cups cooked chickpeas (or one can, drained)

1 teaspoon salt

¾ ounce unsweetened chocolate, chopped

cilantro

Instructions

  1. Measure the quinoa and pumpkin and reserve.
  2. In a large pot, heat the olive oil and add the onion. Saute for about 10 minutes, then add the garlic. Stir for a couple of minutes, then add the ancho powder, cumin, pie spice, and quinoa. Stir until fragrant.
  3. Add the peppers, celery, stock, tomatoes and pumpkin and stir to mix. Add the chickpeas and salt and bring to a simmer. Cooker until thickened, about 10 minutes. 
  4. Add the chocolate and let it sit on the hot chili until melted. Stir in and cook a little longer to blend the flavors. This will actually be better the next day. 
  5. Serve garnished with cilantro.

Courtesy of Robin Asbell, author of Great Bowls of Food and The Whole Grain Promise. Visit her website for more recipes.

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