One-Pot Pumpkin Quinoa Chili
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
- 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
- 1/4 cup guacamole
- 1/4 cup sour cream
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.
Calories: 430kcal | Carbohydrates: 71g | Protein: 17g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 2272mg | Fiber: 20g | Sugar: 13g