Description
Slow Cooker Pumpkin Quinoa Chili is the ultimate cozy dish for chilly evenings. This hearty chili blends savory crushed tomatoes with sweet, diced pumpkin and protein-packed quinoa for a nutritious, satisfying meal. Kidney beans lend extra texture, while a carefully crafted spice mix—including chili powder, cumin, smoked paprika, and cayenne—adds warmth and depth of flavor. Topped with melted Monterey Jack cheese, fresh cilantro, and a hint of red chili pepper, every bowl delivers a comforting kick that will leave you coming back for more.
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
- In a large skillet, heat olive oil over medium heat. Sauté chopped onion until softened (about 5 minutes). Add minced garlic and cook for an additional minute.
- Transfer the onion-garlic mixture to the slow cooker.
- Add crushed tomatoes, diced pumpkin, kidney beans, vegetable broth, rinsed quinoa, spices (chili powder, cumin, smoked paprika, cayenne), salt, and black pepper. Stir to combine.
- Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours until pumpkin is tender and quinoa is fluffy.
- Serve hot in bowls garnished with shredded Monterey Jack cheese, 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: 290
- Sugar: 4g
- Sodium: 460mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 11g
- Protein: 10g
- Cholesterol: 15mg