Lent-Friendly Pumpkin Quinoa Chili

This hearty chili is the perfect cold-weather meal that serves the whole family. It’s full of healthy ingredients like beans, tomatoes, and pumpkin. It’s also super easy to make and only requires one pot. Serve it up solo with a bread roll, or as a snack with a side of tortilla chips.

1 medium onion, chopped

2 garlic cloves, minced

1 yellow bell pepper, chopped

1 28 oz can diced fire-roasted tomatoes

1 15 oz can black beans, drained & rinsed

1 15 oz can cannellini beans, drained & rinsed

¾ cup quinoa, uncooked

1 15 oz can pumpkin 

3 cups vegetable broth

1 tbsp each chili powder & ground cumin

1 ½ tsp paprika

Salt & pepper

Add all of the ingredients into a 4-quart soup pot. Stir the ingredients until they are well-combined.

Cover the chili and let simmer on low heat for 1 to 2 hours, stirring occasionally, until quinoa is cooked. The longer the chili cooks, the more flavor it will develop.

Top with cheese, sour cream, and jalapeno slices. Makes 4 to 6 serving.

Recipe adapted from Simply Quinoa.

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