Quinoa Pumpkin Chilli

All About Vegan Food

Bowl of vegan pumpkin chilli
Prep Time: 5M
Cooking Time: 35M
Serves: 2

A spicy satisfying treat in a bowl.


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1 packet quinoa

2 cups carrots (cut into ¼ inch pieces)

4 onions (diced)

8 cloves garlic (chopped finely)

1 ½ tbsp chilli powder

½ tbsp cumin

1 cup canned 100% pure pumpkin

2 cans beans (pinto, black, kidney), drained

1 ½ – 2 cups vegetable broth

1 small can tomato paste

1 can corn

1-2 spring onions (chopped; optional garnish)

Vegan sour cream

A spicy satisfying treat in a bowl.



  • 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 (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, then 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.

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