Pumpkin Quinoa Chili
- 1 cup quinoa, uncooked
- 1 Tablespoon olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 cups canned tomatoes
- 2 cups pumpkin puree (from the can or homemade)
- 2 cups spring water
- 1 can black beans (15 oz, 425 g), drained
- 1 can garbanzo beans (15 oz), drained
- 1 Tablespoon cumin
- 2 Tablespoons chili powder
- 3/4 teaspoons Himalayan salt (at least)
½ cup shredded cheddar cheese
½ cup shredded mozzarella cheese
4 chopped green onions
First, Rinse. Rinse. Rinse. Rinse. The coating on quinoa can be nasty bitter!
Thankfully the bitter washes off easily. All you have to do is soak the quinoa for about 15 minutes, pour off most of the water, then rinse in a colander until the water runs clear.
Put the quinoa and the 2 cups water in a medium size pot. Cover and heat over high heat until it comes to a boil. Reduce heat to a simmer and continue to cook for about 12 minutes, or until the quinoa is tender.
In a large pot or skillet, cook the chopped onion and minced garlic in olive oil for about 2 minutes on medium heat until onion is soft.
Add pumpkin, canned tomatoes (chop them up into smaller chunks), spring water, black beans (drained), garbanzo beans (drained), quinoa.
Add 1 tablespoon of cumin, 2 Tablespoons of chili powder, and ¾ teaspoon salt.
Stir everything well and season with more salt if needed.
Bring to boil, make sure to stir all ingredients well together to combine flavors and spices. Reduce to simmer and cook for 15 minutes on simmer.
Serve in soup bowls, garnished with your favorite chili toppers!
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