Tuesday, December 8, 2020




This Pumpkin Quinoa Chili is the ultimate vegetarian chili recipe. It's packed with protein, made in a slow cooker, and packed with nutritious ingredients!


  • 1 red pepper, diced
  • 3/4 cup uncooked quinoa
  • 2-3 cups of vegetable broth or broth depending on the desired thickness
  • 1 chopped zucchini
  • 1 can or 2 cups rinsed black beans
  • 3-4 minced garlic cloves
  • 1/3 cup tomato paste
  • 1/2 red onion, diced
  • 1 tablespoon of cumin
  • 2 cans of BPA-free diced tomatoes
  • 1 can or 2 cups of pumpkin puree
  • 1 can or 2 cups rinsed kidney beans
  • A dash of cinnamon
  • 1 1/2 tablespoon chili powder
  • 1 green pepper, diced (or canned)
  • Sea salt and crushed pepper to taste
  • 1 tablespoon of olive oil
  • A dash of crushed pepper optional


First, in a large saucepan, heat olive oil over medium-high heat.

Then, add the onion and pepper and cook until the onions become translucent.

Add all the other ingredients and stir to combine.

Bring to a gentle boil, stirring occasionally.

Reduce heat to medium-low and stir occasionally for about 15 to 20 minutes, until the quinoa is cooked through.

Reduce heat to low and simmer for another 5 to 10 minutes.

Decorate with your favorite toppings and enjoy!


I added a little extra pumpkin, about 1 / 3-1 / 2 cup to make it a little thicker at the end. You can also add more tomato paste, I didn't drain the cans of tomatoes, if you prefer more spices use a jalapeƱo instead of a chili.