Pumpkin Quinoa Chili

Pumpkin Quinoa Chili – try out our new vegetarian chili recipe, full of proteins and very nutritious! So yummy and perfect as a fall meal, it’s easy to prepare, and your kids gonna love it!



Pumpkin quinoa chili

Prep Time                    Cook Time                   Total Time

45 mins                                    15 mins                                    30 mins           




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




  1. In a large pot, heat olive oil over medium-high.
  2. Add onion and pepper and cook until onions become translucent.
  3. And add all other ingredients and stir to combine.
  4. Bring to a soft boil stirring occasionally.
  5. Lower to medium low heat and stir occasionally for about 15-20 minutes, until quinoa is fully cooked.
  6. Lower to low heat and allow to simmer for another 5-10 minutes.
  7. Garnish with your favorite toppings and enjoy!

Pumpkin quinoa chili recipe



I added a little extra pumpkin, about 1/3-1/2 cup to make this a bit thicker in the end. You could also add more tomato paste. I did not drain the cans of tomatoes. If you prefer more spice, use a jalapeño instead of a chili pepper.

Read also  Whole30 Friendly Christmas Brunch

If you enjoy this recipe, try our Cucumber Tomato Salad.



Pumpkin quinoa chili nutrition info