The weather has turned cool and crisp in Philadelphia, and it has me craving some serious comfort food.
Tonight’s dinner? Pumpkin Quinoa White Bean Chili.
I really enjoy all the goodness going on in this dish. The hearty bite of quinoa adds a hint of texture and a few seasonal ingredients make it extra cozy and comforting.
Pumpkin Quinoa White Bean Chili
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 3 to 4 teaspoons chili powder
- 2 teaspoons cumin powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon allspice
- Dash nutmeg
- 1/4 teaspoon cinnamon
- 1 cup shredded carrot
- 2 cans (15 ounces each) pumpkin puree (solid packed works great)
- 4 cups salted vegetable broth
- 3 cups cooked cannellini beans
- 1/2 cup canned coconut milk
- 1 1/2 cups cooked red quinoa
- 1/2 cup scallions, chopped
- 1/2 to 1 teaspoon additional salt to taste
- 1 avocado, diced
- 1/2 cup minced fresh cilantro
Place the onion, garlic, and red pepper along with the olive oil and sea salt into a large stock pot and saute over medium-high heat until the peppers are tender, about 10 minutes. Stir often to prevent burning.
Add in the spices, carrot, pumpkin puree and vegetable broth and simmer over medium heat for 11 minutes. Stir in the cannellini beans, coconut milk and quinoa and simmer an additional 5 to 10 minutes, or until heated through and thickened slightly. Fold in the scallions and then top each individual serving with ample avocado and cilantro. Let cool about 15 minutes before serving; the chili will thicken about standing.
Makes 8 servings chili.
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I literally just made pumpkin chili last night! The pumpkin flavor didn’t carry over, but it added a nice creamy heartiness. Love the addition of coconut milk here!
holy cow yuuuuum. pumpkin is so amazing! :)
Wow! That looks unbelievably good! I love all the spices that you used. I have a big bag of quinoa and I am excited to make chili!
I really wish this were on my stove heated up so that I could eat it for dinner right now. This picture is also stunning!
Do you use coconut milk from a can or the kind in the carton?
Hi Gabby!
From the can… editing to clarify. :)
i’m intrigued by the carrots and coconut milk. i bet this was good stuff! it’s starting to cool down here, too. but i’m not quite ready to submit.
xo
kittee
This recipe looks amazing! Usually I want to tweak recipes but this one looks perfect. Gorgeous too. Thanks for sharing.
Made this tonight, and despite not having scallions or avocado, absolutely loved it!
i just made this and followed it exactly. it was very soupy though, so i added quite a bit more white beans and quinoa. it tasted delicious, however i wanted to alert you to a possible liquid ratio issue…i also prefer to cook chili for a bit longer so as to develop the flavors. wonderful inspiration, thank you!
Thank you, Sarita, for your note–and I have to apologize–I accidentally typed 2 cups pumpkin puree rather than 2 cans, which would make for a much more liquidy concoction. I’ve fixed it now in the post.
again, sorry!
I made this tonight and it was way too liquidy to be chili. Was I really supposed to use 4 cups broth? Not sure what went wrong but it is a pumpkin, white bean soup now :)
Hi Sam,
I am so sorry, you are totally right–it’s supposed to be 2 cans (15 oz each) pumpkin, not 2 cups. :\ I’m sorry for the typo…. editing now to fix.
Hi! I was wondering if regular quinoa would work if I don’t have red quinoa? Thanks!
Hi Angela,
Yes, any type of quinoa would work well. :)
Made this last night for my husband and I — it was incredibly good! Thank you for the beautiful autumnal inspiration!
Wow! I was not sure about this. I didn’t have white beans so I just used kidney and pinto. I also swapped out what ever quinoa I had. AMAZING! We are having some people over and I am doubling this fantastic recipe!!! Thank you! :O)
We ate this tonight and it was delicious! I made the recipe exactly as stated and would change nothing the next time. I was a little nervous about the non-traditional chili spices but it worked fantastically. I also let it simmer a lot longer than stated (not on purpose, just waiting for people to be ready to eat) and still great. Looking forward to the leftovers.
I made this for dinner tonight. Has to add extra beans, but it was yummy!
Made this in the crockpot tonight. Was just starting to cook the quinoa to throw in and saw the increase in pumpkin since I printed it out the day it was posted. I’ll try that to thicken it and see how it goes. Tastes good/interesting/different so far!
How did it turn out in the crockpot? How long did you cook it? Would love to try it in my slow cooker!
Mmmm anything with quinoa gets an A++ in my book! I love the mix of ingredients in this chili – so comforting and hearty, but still super healthy. Perfect for those chilly Fall nights.
My goodness, this sounds unique and delicious! I like the combination of traditional chili ingredients with the pumpkin and pumpkin-pie-type spices. Might have to try this one this week!
Made this yesterday and love it. Because I like really thick chili, I used one cup less broth and an extra cup of beans. Also threw in a chopped jalapeno during the first cooking stage. I will most certainly make this again.
P.S. SO happy to have discovered your blog–it’s a lifesaver for the newly gluten free veggie.
I made this for my family and they ALL loved it!
made this for my fiance last night and he said it is one of the 5 best tasting things he’s ever eaten! delicious! and the leftovers are just as good. will be making again soon :)
great job!