pumpkin quinoa white bean chili

The weather has turned cool and crisp in Philadelphia, and it has me craving some serious comfort food.

Tonight’s dinner? Pumpkin Quinoa White Bean Chili.

I really enjoy all the goodness going on in this dish. The hearty bite of quinoa adds a hint of texture and a few seasonal ingredients make it extra cozy and comforting.

Pumpkin Quinoa White Bean Chili

  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 3 to 4 teaspoons chili powder
  • 2 teaspoons cumin powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon allspice
  • Dash nutmeg
  • 1/4 teaspoon cinnamon
  • 1 cup shredded carrot
  • 2 cans (15 ounces each) pumpkin puree (solid packed works great)
  • 4 cups salted vegetable broth
  • 3 cups cooked cannellini beans
  • 1/2 cup canned coconut milk
  • 1 1/2 cups cooked red quinoa
  • 1/2 cup scallions, chopped
  • 1/2 to 1 teaspoon additional salt to taste
  • 1 avocado, diced
  • 1/2 cup minced fresh cilantro

Place the onion, garlic, and red pepper along with the olive oil and sea salt into a large stock pot and saute over medium-high heat until the peppers are tender, about 10 minutes. Stir often to prevent burning.

Add in the spices, carrot, pumpkin puree and vegetable broth and simmer over medium heat for 11 minutes. Stir in the cannellini beans, coconut milk and quinoa and simmer an additional 5 to 10 minutes, or until heated through and thickened slightly. Fold in the scallions and then top each individual serving with ample avocado and cilantro. Let cool about 15 minutes before serving; the chili will thicken about standing.

Makes 8 servings chili.


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36 Responses to pumpkin quinoa white bean chili

  1. […] up with a bowl of White Bean Quinoa Chili from Allyson […]

  2. Kelly says:

    Made this tonight–great “football food” as my husband called it for the National Championship game. (I didn’t really plan that, but it worked out.)

    Used homemade vegetable broth and added more beans and quinoa to make it thicker. Used 3 cans of beans (cannellini, great northern, and pinto), cooked 1 cup of dry quinoa and added all of it.

    Your recipe was great but this is what put it over the top: http://www.theyummylife.com/Corn_cake_chili_soup

  3. Aurora Williams says:

    I am wondering about the serving recommendations and the calorie & fat content. Any ideas?

  4. kristle says:

    yum! your pumpkin chickpea chili is my favorite chili recipe, so this sounded even better cuz it involved quinoa! i was silly and added uncooked quinoa, haha… oh well, i just simmered it a bit longer and it’s a little chewy but still delicious. thanks!

    • admin says:

      aw, so happy to hear you enjoy the pumpkin chickpea chili too! thank you! xoxo

  5. Anna says:

    I made this recipe this afternoon with a few changes:
    -Green bell pepper for red (I’m sure it’s better/sweeter with red, but green’s all I had)
    -Bullion for broth
    -A tablespoon of coconut butter plus 1/2 cup water for the coconut milk
    -Only one can pumpkin
    Also, I added the 1/2 dry quinoa to the chili with the beans and spices. After it had simmered for 20 minutes, the quinoa was cooked and chili was nice and thick. Thanks for the great recipe!

  6. I can’t have coconut milk right now — do you think rice milk would work? So excited to try this!

    • admin says:

      Yea, it will be a bit thinner, and don’t add in until the end to prevent curdling–but any nondairy milk should do! Cashew would be delicious as well. :)

  7. […] Pumpkin Quinoa White Bean Chili […]

  8. Ashley says:

    made this for my fiance last night and he said it is one of the 5 best tasting things he’s ever eaten! delicious! and the leftovers are just as good. will be making again soon :)

    great job!

  9. Amy says:

    I made this for my family and they ALL loved it!

  10. Theresa says:

    Made this yesterday and love it. Because I like really thick chili, I used one cup less broth and an extra cup of beans. Also threw in a chopped jalapeno during the first cooking stage. I will most certainly make this again.

    P.S. SO happy to have discovered your blog–it’s a lifesaver for the newly gluten free veggie.

  11. My goodness, this sounds unique and delicious! I like the combination of traditional chili ingredients with the pumpkin and pumpkin-pie-type spices. Might have to try this one this week!

  12. Mmmm anything with quinoa gets an A++ in my book! I love the mix of ingredients in this chili – so comforting and hearty, but still super healthy. Perfect for those chilly Fall nights.

  13. Angela says:

    Made this in the crockpot tonight. Was just starting to cook the quinoa to throw in and saw the increase in pumpkin since I printed it out the day it was posted. I’ll try that to thicken it and see how it goes. Tastes good/interesting/different so far!

    • Stacy says:

      How did it turn out in the crockpot? How long did you cook it? Would love to try it in my slow cooker!

  14. Amy says:

    I made this for dinner tonight. Has to add extra beans, but it was yummy!

  15. Alisa says:

    We ate this tonight and it was delicious! I made the recipe exactly as stated and would change nothing the next time. I was a little nervous about the non-traditional chili spices but it worked fantastically. I also let it simmer a lot longer than stated (not on purpose, just waiting for people to be ready to eat) and still great. Looking forward to the leftovers.

  16. Nicole says:

    Wow! I was not sure about this. I didn’t have white beans so I just used kidney and pinto. I also swapped out what ever quinoa I had. AMAZING! We are having some people over and I am doubling this fantastic recipe!!! Thank you! :O)

  17. Amy says:

    Made this last night for my husband and I — it was incredibly good! Thank you for the beautiful autumnal inspiration!

  18. Angela says:

    Hi! I was wondering if regular quinoa would work if I don’t have red quinoa? Thanks!

  19. Sam Munoz says:

    I made this tonight and it was way too liquidy to be chili. Was I really supposed to use 4 cups broth? Not sure what went wrong but it is a pumpkin, white bean soup now :)

    • allyson says:

      Hi Sam,

      I am so sorry, you are totally right–it’s supposed to be 2 cans (15 oz each) pumpkin, not 2 cups. :\ I’m sorry for the typo…. editing now to fix.

  20. sarita says:

    i just made this and followed it exactly. it was very soupy though, so i added quite a bit more white beans and quinoa. it tasted delicious, however i wanted to alert you to a possible liquid ratio issue…i also prefer to cook chili for a bit longer so as to develop the flavors. wonderful inspiration, thank you!

    • allyson says:

      Thank you, Sarita, for your note–and I have to apologize–I accidentally typed 2 cups pumpkin puree rather than 2 cans, which would make for a much more liquidy concoction. I’ve fixed it now in the post.

      again, sorry!

  21. Lyn says:

    Made this tonight, and despite not having scallions or avocado, absolutely loved it!

  22. This recipe looks amazing! Usually I want to tweak recipes but this one looks perfect. Gorgeous too. Thanks for sharing.

  23. kittee says:

    i’m intrigued by the carrots and coconut milk. i bet this was good stuff! it’s starting to cool down here, too. but i’m not quite ready to submit.


  24. Gabby says:

    Do you use coconut milk from a can or the kind in the carton?

  25. shannon says:

    I really wish this were on my stove heated up so that I could eat it for dinner right now. This picture is also stunning!

  26. Wow! That looks unbelievably good! I love all the spices that you used. I have a big bag of quinoa and I am excited to make chili!

  27. holy cow yuuuuum. pumpkin is so amazing! :)

  28. I literally just made pumpkin chili last night! The pumpkin flavor didn’t carry over, but it added a nice creamy heartiness. Love the addition of coconut milk here!