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Smoky Black Bean Pumpkin Chili

This Chili is the perfect balance of smoky, sweet and spicy. If you like a more mild Chili, use regular diced tomatoes instead of fire roasted. The Slow Cooker method makes this a dish that is easy to include in your weekly dinner rotation. 
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Calories: 217
Ingredients Method Notes

Ingredients
  

  • 1 medium onion, diced
  • 1 medium red or orange bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 (28oz) can diced tomatoes (fire roasted optional)
  • 2 (15oz) can black beans, drained & rinsed
  • 1/2 cup quinoa, uncooked White or Red Quinoa
  • 1 (15oz) can pumpkin puree (1 3/4 cups)
  • 1 cup shredded red cabbage
  • 3 cups vegetable broth Pacific Foods, Low Sodium works well here
  • 1 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 1/2 tsp smoked paprika
  • 1 tsp salt I use celtic sea salt or Pink Himalayan salt
  • 1 tsp black pepper

Method
 

  1. Add all ingredients into a slow cooker and stir until everything is well combined. Cover and cook 4 to 6 hours on high, or 6 to 8 hours on low.
  2. Add your desired toppings and enjoy!

Notes

Leftovers can be stored in the freezer and this chili reheats very well.