By veganmilitarywife

October 4, 2013

1 comment

Pumpkin Quinoa Chili (Vegan, Oil Free, and Gluten Free)

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Categories : Soup
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One of my most popular recipes. Try it on baked sweet potatoes!

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Pumpkin Quinoa Chili

Servings 6

Ingredients

  • 3 cups cooked black beans
  • 2 cans diced tomatoes 15 oz
  • 2 cups pumpkin puree
  • 1/2 cup vegetable broth
  • 12 oz vegan beer or additional vegetable broth I use Shiner Bock.
  • 1/2 cup diced mild green chiles
  • 1/2 cup uncooked quinoa
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika
  • 1 tablespoon cocoa powder
  • 2 teaspoons date sugar
  • 2 teaspoons rubbed sage
  • 1 teaspoon Mexican oregano Or regular oregano.
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne

Instructions

  • Put all ingredients in an Instant Pot or other pressure cooker, with the broth on the bottom and the pumpkin and tomatoes on top. Set to manual for 5 minutes.
  • or
  • Put all ingredients with an additional cup broth in a slow cooker for 4 hours on high or 6-8 hours on low or until quinoa has fully cooked.
  • Serve over a baked sweet potato, if desired.