Description
Indulge in the comforting flavors of this hearty Slow Cooker Pumpkin Quinoa Chili. A perfect blend of savory crushed tomatoes and sweet pumpkin, this dish is packed with nutritious quinoa and kidney beans for extra protein. Spiced with chili powder, cumin, smoked paprika, and a hint of cayenne pepper, it offers a warm kick that will satisfy your cravings. Topped with melty Monterey Jack cheese, fresh cilantro, and a touch of red chili pepper for garnish, this chili is not only delicious but also easy to prepare. Just set your slow cooker and let it work its magic while you go about your day!
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 until softened (about 5 minutes). Add minced garlic and cook for 1 more minute.
- Transfer the onion and garlic to the slow cooker insert.
- Add crushed tomatoes, diced pumpkin, kidney beans, vegetable broth, rinsed quinoa, chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper to the slow cooker. Stir well.
- Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours until pumpkin is tender and quinoa fluffy.
- Serve hot in bowls and garnish with shredded Monterey Jack cheese, fresh 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: 260
- Sugar: 5g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 15mg