By Allison Bailey.
- 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 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!