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

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.

https://veganmilitarywife.com/pumpkin-quinoa-chili-vegan-oil-free-and-gluten-free/