Thought of as boring and lackluster a lot of times, many people dread meat-free recipes. While lean meats serve as a fantastic source of protein and many other nutrients, plant-based meals have just as many benefits to one’s diet and overall health and well being.

This meatless chili recipe packs a double punch in terms of nutrition. Traditional chili is comprised of mostly Beans and meat, however this chili takes the nutritional stats up a notch by ditching the meat and incorporating both quinoa and pumpkin – two nutritional juggernauts. Two types of beans along with quinoa provide an incredible amount of plant-based protein that also contains all of the essential amino acids that the body needs. With added vitamins and minerals such as beta-carotene and vitamin C from Pumpkin, this pumpkin quinoa chili is a flavorful, meatless dish that everyone is sure to enjoy.

Pumpkin Quinoa Chili

Serves 6

Ingredients:

2 cups quinoa, cooked
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
2 cups pumpkin puree
2 cups vegetable broth, low sodium
1 (15 ounce) can black beans, drained
1 (15 ounce) can kidney beans, drained
1 tablespoons cumin
2 tablespoons chili powder
2 teaspoons sea salt

Optional Garnishes:

shredded cheese
sour cream
avocado
green onion
cilantro

Directions:

In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook for two minutes.
Add the canned pumpkin, tomatoes, water, black beans, kidney beans and quinoa. Stir until all is mixed well.
Add the chili powder, cumin and sea salt then taste to see if more seasoning needs to be added for your taste. Bring chili to a simmer and stir chili often, cooking for 15 minutes.
To serve top with garnishes of choice.