Active time
25 minutesTotal time
45 minutesYield
6 cupsServing Size
1 cupNutrition
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Ingredients
1 cup cooked quinoa (about ⅓ cup raw)
1 cup cooked, mashed pumpkin
1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1 tablespoon ground ancho chiles
1 teaspoon ground cumin
1 tablespoon pie spice blend
1 orange bell pepper, chopped
2 ribs celery, chopped
2 cups vegetable stock
14.5 ounces fire roasted diced tomatoes
1 ½ cups cooked chickpeas (or one can, drained)
1 teaspoon salt
¾ ounce unsweetened chocolate, chopped
cilantro
Instructions
- Measure the quinoa and pumpkin and reserve.
- In a large pot, heat the olive oil and add the onion. Saute for about 10 minutes, then add the garlic. Stir for a couple of minutes, then add the ancho powder, cumin, pie spice, and quinoa. Stir until fragrant.
- Add the peppers, celery, stock, tomatoes and pumpkin and stir to mix. Add the chickpeas and salt and bring to a simmer. Cooker until thickened, about 10 minutes.
- Add the chocolate and let it sit on the hot chili until melted. Stir in and cook a little longer to blend the flavors. This will actually be better the next day.
- Serve garnished with cilantro.
Courtesy of Robin Asbell, author of Great Bowls of Food and The Whole Grain Promise. Visit her website for more recipes.
Nutrition
Calories: 260Total Fat: 7g
Saturated Fat: 2g
Sodium: 690mg
Carbohydrate: 40g
Fiber: 8g
Protein: 9g
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