Pumpkin Quinoa Chili
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green pepper, diced
- 1 zucchini, sliced and halved
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 4 teaspoons chili powder
- 2 1/2 teaspoons cumin powder
- 1 teaspoon paprika
- 1/2 teaspoon allspice
- Dash nutmeg
- 1/4 teaspoon cinnamon
- 1 cup shredded carrot
- 2 cans (15 ounces each) pumpkin puree (solid packed works great)
- 4 cups salted vegetable broth
- 1 can cannellini beans,drained and rinsed
- 1 can black beans, drained and rinsed
- 1/2 cup almond milk
- 1 1/2 cups cooked quinoa
Toppings:
- Crushed tortilla chips
- 1/2 cup scallions, chopped
- 1/2 to 1 teaspoon additional salt to taste
- 1 avocado, diced
- 1/2 cup minced fresh cilantro
Place the onion, garlic, and red pepper along with the olive oil and sea salt into a large stock pot and saute over medium-high heat until the peppers are tender, about 10 minutes. Stir often to prevent burning.
Add in the spices, carrot, pumpkin puree and vegetable broth and simmer over medium heat for 11 minutes. Stir in the beans, almond milk and quinoa and simmer an additional 25 to 30 minutes, or until heated through and thickened slightly. Fold in the scallions and then top each individual serving with ample avocado, chips and cilantro. Let cool about 15 minutes before serving; the chili will thicken while standing.
Recipe adapted from manifestvegan.com
