One of my most popular recipes. Try it on baked sweet potatoes!
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.
Lammas/Lughnasadh Menu Ideas | Adventures of a Vegan Military Wife
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