Average: 0 (0 votes)
Active time
25 minutes
Total time
45 minutes
6 cups
Serving Size
1 cup

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


  1. Measure the quinoa and pumpkin and reserve.
  2. 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.
  3. 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. 
  4. 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. 
  5. 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.


Calories: 260
Total Fat: 7g
Saturated Fat: 2g
Sodium: 690mg
Carbohydrate: 40g
Fiber: 8g
Protein: 9g

Yield: 6 cups

Serving Size: 1 cup

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Shirley Westbrook
Love this dish! I have made it twice. Thanks so much for sharing!

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