A perfect recipe for those who, just like us, live in places where you can expect cold days even when it’s almost summer
This chili is perfect for rainy days, cold days or just days the end in Y! It’s like a pumpkin hug, wrapped in tasty beans and hearty quinoa. My husband makes this every other week and it’s a staple in our house! Give it a try, it just might become a staple in your house too!
1 packet of quinoa
2 cups of carrots (cut into ¼ inch pieces)
4 onions (diced)
8 cloves of garlic (chopped finely)
1 ½ tablespoons of chili powder
½ tablespoon of cumin
1 cup of canned 100% pure pumpkin
2 cans of your favourite beans (pinto, black, kidney), drained
1 ½ – 2 cups of vegetable broth
1 small can of tomato paste
1 can of corn
1-2 spring onions (chopped; optional garnish)
Vegan sour cream
First, place a tablespoon of oil into a large pot and a sprinkle of salt; this will prevent sticking. Then, toss in the onion and garlic and cook on medium heat until the onions have softened (approximately 8-10 minutes). Whilst the onions and garlic are softening, cook the quinoa as per the instructions on the packet and set aside for later.
Once the onions have softened and the garlic is fragrant, cover them with the chili powder and cumin and stir in and continue cooking for 2-3 minutes until all of the moisture in the pot has evaporated (at this point if you prefer adding more cumin/chili powder you can do so to your own taste). At this point stir in the tomato paste, broth and carrots, and simmer for 5-6 minutes to amalgamate the flavors.
Once the mixture has been brought to a simmer, stir in the pumpkin and incorporate. Once incorporated, stir in the beans and bring the chili to a boil. Once at a boil, reduce the heat and stir the beans until covered and cook them until cooked through (10-15 minutes). Once cooked, add the corn and quinoa to the chili last minute to heat through.
Serve immediately with a small dollop of your favorite vegan sour cream and a few chopped pieces of spring onion; and enjoy!