Description
Slow Cooker Pumpkin Quinoa Chili is the ultimate comfort dish, perfect for chilly nights or cozy gatherings. This hearty chili blends savory crushed tomatoes with sweet diced pumpkin and wholesome quinoa, all simmered to perfection in your slow cooker. A medley of kidney beans adds richness, while a robust mix of spices—chili powder, cumin, smoked paprika, and cayenne—creates a warm and inviting flavor profile. Top it off with melty Monterey Jack cheese, fresh cilantro, and a hint of sliced red chili pepper for an extra kick. Whether you’re vegan or just looking to add more plant-based meals to your diet, this nourishing chili is sure to satisfy.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 (15 ounce) can crushed tomatoes
- 2 cups fresh pumpkin, peeled and diced into 1/2-inch cubes
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 cup vegetable broth
- 1/2 cup uncooked quinoa, rinsed
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded Monterey Jack cheese, for topping
- 1/4 cup fresh cilantro, chopped, for topping
- 1 small red chili pepper, thinly sliced, for topping
Instructions
- Heat olive oil in a skillet over medium heat. Sauté chopped onion for about 5 minutes until translucent; add garlic and cook for 1 minute more.
- Transfer the mixture to a slow cooker.
- Add crushed tomatoes, diced pumpkin, kidney beans, vegetable broth, quinoa, and spices to the slow cooker. Mix well.
- Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours until the pumpkin is tender and quinoa is fluffy.
- Serve hot in bowls, garnished with shredded Monterey Jack cheese, chopped cilantro, and sliced red chili pepper.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 305
- Sugar: 6g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 13g
- Protein: 12g
- Cholesterol: 15mg