Pumpkin Chipotle Chili2015-05-10
- Servings : 2-3
- Prep Time : 5m
- Cook Time : 30m
- Ready In : 35m
Despite it being the Spring season, the weather has still included plenty of rain and snow for some of us. This dish is perfectly comforting on those cooler days, and it’s a great way to use up that canned pumpkin that you still have lying around. As a bonus, you can also make it ahead of time and serve as a cooled, quinoa salad. So even on those warmer days you can still get the sweet comfort of pumpkin and the heat of chipotle peppers and spices in the form of a cold dish.
- 1/2 red onion, diced
- 2 garlic cloves, minced
- 1 bell pepper, diced
- 1 large carrot, diced
- 2 tsp soy sauce
- 1 tsp ancho chili powder
- 1/4 tsp cumin
- 2 Tbs diced chipotle peppers (de-seeded)
- 1/2 cup uncooked quinoa
- 3 cups water
- 1 can pumpkin puree
- 2 Tbs tomato paste
- 1 cup cooked black beans
- Avocado and tortilla chips for serving (optional)
In a medium-sized pot, sauté the diced onion in 1-2 Tbs of water over medium heat, making sure to stir frequently. Once the onions become softened add in the minced garlic until lightly browned.
Add the bell pepper, carrot and soy sauce and continue mixing for just a few minutes. Next add the chipotle pepper and mix quickly. Add in some of the water if anything starts sticking to the pot.
To the pot, add in the spices, quinoa, water, pumpkin and tomato paste. Stir until everything is well-combined and turn the heat to high. Once the mixture comes to a boil, turn the heat to low and simmer for about 20 minutes.
Once the quinoa is finished cooking in the pot, add in the precooked black beans and continue heating for about 5 minutes. Once everything is warmed, serve up in bowls with your favorite cornbread or with avocado and tortilla chips.