Pumpkin Black Bean Quinoa Chili
This week’s cozy, no-fuss recipe comes from my dear friend (and loyal Nourish customer!) Elle.
Her Pumpkin Black Bean Quinoa Chili is the perfect fall dish—hearty, nourishing, and so easy to make. Just dump everything in the crockpot, let it simmer, and you’ll have a delicious, protein-packed meal that works for all kinds of dietary preferences.
Top it with cheese, avocado, or chips… and enjoy a bowl of pure comfort.
Ingredients:
- 1 white onion chopped
- 3 cloves garlic minced (or a spoonful or pre minced garlic if you’re lazy like me)
- 1 bell pepper chopped
- 1.5 cups of water (or broth if you prefer!)
- 2 TBSP chili powder
- 1 TBSP cumin
- 1 tsp oregano
- 1/2 cup of quinoa (rinsed, Yes, you do need to actually do this trust me)
- 1 can (28oz) crushed tomatoes
- 1 can (15oz) black beans
- 1 can (15oz) pumpkin puree
- 1 lb ground turkey (can substitute ground beef or omit all together to be plant-based friendly )
Directions:
Dump all the ingredients into a crock pot. If you’re a busy mom like me and it’s already 2pm: no worries! Turn it on high for 3-4 hours and enjoy a delicious meal your kids will love, too. If you planned ahead and have the extra time, put it on low for 6-7 hours.
Top with whatever you’re craving: cheese, avocado, cashew sour cream. Or, if you want to get wild: eat it with tortilla chips like a hearty dip. I hope you love it!
