Black Bean Quinoa Pumpkin Chili
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings
 
Ingredients
  • ½ Tbsp olive oil
  • 1 onion, chopped
  • 1 red bell pepper, julienned
  • 1 jalapeño, seeded and minced
  • 3 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 1½ cups reduced-sodium chicken broth
  • 1 (15 oz) can pumpkin puree
  • 1 (15 oz) can black beans
  • ½ cup uncooked quinoa
  • ¾ tsp salt
  • 2 Tbsp chili powder
  • 2 tsp cumin
  • ¼ tsp cayenne pepper
  • 1 lb boneless skinless chicken breast
Instructions
  1. Heat olive oil in a large pot or Dutch oven over medium heat. Once hot, add the onion and cook 3-4 minutes or until softened. Add the bell pepper and jalapeno; cook 2-3 minutes. Add the garlic and stir well until fragrant, about 30 second.
  2. Add remaining ingredients, stir well, cover with a lid, and reduce heat to low. Allow to simmer for 30 minutes, stirring halfway through.
  3. Before serving, remove chicken and dice into bite-sized pieces or shred between two forks. Return chicken to chili, stir, and serve.
Notes
Recipe adapted from Ambitious Kitchen
Nutrition Information
Serving size: 1¾ cups Calories: 382 Fat: 7.4 Carbohydrates: 51.4 Sugar: 10.6 Sodium: 935 Fiber: 15.2 Protein: 31.8 Cholesterol: 44
Recipe by Prevention RD at https://preventionrd.com/2018/02/black-bean-quinoa-pumpkin-chili-weekly-menu/