Slow Cooker Pumpkin Quinoa Chili
A healthy slow cooker quinoa chili recipe that uses pumpkin! This pumpkin quinoa chili is vegetarian, super nourishing and great for meal prep!
Servings: 6
Calories: 217kcal
Ingredients
- 1 medium onion , diced
- 2 garlic cloves , minced
- 1 red bell pepper , chopped
- 1 (28 oz) can diced tomatoes (fire roasted optional)
- 1 (15 oz) can black beans, drained & rinsed
- 1 (15 oz) can red kidney beans, drained & rinsed
- 1/2 cup quinoa , uncooked
- 1 (15 oz) can pumpkin puree (1 3/4 cups)
- 3 cups vegetable broth
- 1 tablespoon chili powder
- 1 tablespoon cumin , ground
- 1 1/2 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Add all the ingredients into a slow cooker and stir to combine. Cover and turn the slow cooker to high. Let cook 4 - 6 hours on high, 6 - 8 hours on low.
- When ready to serve, stir together, add a splash more broth if needed and top with your desired toppings.
Video
Notes
For toppings, we like guacamole, vegan cheese, cilantro and sliced jalapeno. And it's delicious served with corn chips!
Nutrition
Calories: 217kcal | Carbohydrates: 42g | Protein: 11g | Fat: 1g | Sodium: 1530mg | Potassium: 947mg | Fiber: 14g | Sugar: 9g | Vitamin A: 12710IU | Vitamin C: 44.8mg | Calcium: 127mg | Iron: 5.9mg