Quinoa Pumpkin Chili

All About Vegan Food

Bowl of vegan pumpkin chili

A spicy satisfying treat in a bowl.


  1. 1 packet of quinoa
  2. 2 cups of carrots (cut into ¼ inch pieces)
  3. 4 onions (diced)
  4. 8 cloves of garlic (chopped finely)
  5. 1 ½ tablespoons of chili powder
  6. ½ tablespoon of cumin
  7. 1 cup of canned 100% pure pumpkin
  8. 2 cans of your favourite beans (pinto, black, kidney), drained
  9. 1 ½ – 2 cups of vegetable broth
  10. 1 small can of tomato paste
  11. 1 can of corn
  12. 1-2 spring onions (chopped; optional garnish)
  13. 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 (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.

By Allison Bailey

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