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4 from 1 vote

One-Pot Pumpkin Quinoa Chili

Prep Time10 mins
Cook Time50 mins
Course: Main Course
Cuisine: American
Keyword: One-Pot Pumpkin Quinoa Chili
Servings: 4

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion
  • 1 cup, cubes butternut squash
  • 30 ounce pinto beans, canned
  • 1 3/4 cup pumpkin, canned
  • 14 1/2 ounce diced tomatoes, canned
  • 2 cup vegetable broth
  • 1/2 cup quinoa, uncooked
  • 1 tablespoon chili powder
  • 1 tablespoon cumin, ground
  • 1 1/2 teaspoon paprika
  • 1 teaspoon coriander
  • 2 teaspoon salt
  • 2 teaspoon black pepper, ground
  • 1 teaspoon maple syrup, pure
  • 1/2 teaspoon lemon juice

Toppings

  • 1/4 cup guacamole
  • 1/4 cup sour cream

Instructions

  • Heat the oil over medium heat in a large stock pan or dutch oven.
  • Dice onion and squash (if not buying frozen) and add to pan. Saute for 3 - 5 minutes until onions have softened.
  • Drain and rinse beans.
  • Pour in beans, pumpkin, tomatoes, and broth and stir to combine.
  • Add in quinoa and spices (through pepper) and bring to a boil.
  • Once boiling, reduce heat to a simmer, cover, and let cook for 30 - 40 minutes until the squash and quinoa are tender.
  • Stir in maple syrup and lemon juice, and adjust seasonings as needed. (If mixture is too thick, stir in a little more broth or water until desired consistency is reached).
  • Top with guacamole, sour cream, and/or fresh herbs if desired.