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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
Course Main Course
Cuisine American
Servings 6 people
Calories 217 kcal

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

Instructions
 

  • 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.
  • Add your desired toppings and enjoy!

Notes

Leftovers can be stored in the freezer and this chili reheats very well.
Keyword Black Bean Chili, Slow Cooker Chili, Vegetarian Chili, Pumpkin Chili, Quinoa Chili