Vegetarian Pumpkin Chili with Quinoa shown in pot.

Vegetarian Pumpkin Chili with Quinoa

Vegetarian Pumpkin Chili is a winner for game days, weekdays and weekends. No matter the occasion, this pumpkin chili is a champion!
Course Main Course
Cuisine American
Keyword pumpkin chili
Prep Time 12 minutes
Cook Time 25 minutes
Total Time 37 minutes
Servings 10 servings
Calories 155kcal
Author Cindy Gordon


  • 1 T olive oil
  • 1/2 cup red onion diced
  • 1 1/2 cups bell pepper diced (pick your favorite color of bell pepper)
  • 6 t chili powder
  • 1/2 cup sugar
  • 3 T balsamic vinegar
  • 1 28 oz can of crushed tomatoes I like fire roasted
  • 1 can black beans no liquid
  • 1 can red kidney beans no liquid
  • 1 can white beans no liquid (Use your favorite white bean)
  • 15 oz can of pumpkin puree (not pie mix)
  • 4 c vegetable broth
  • 1 10 oz package of Quinoa and Kale (Path of Life)
  • 1 cup of corn fresh niblets or frozen


  • In a large stockpot, saute the onions and bell peppers until soft.
  • Add remaining ingredients, except quinoa and kale mixture. Bring to a boil.
  • Simmer for 25 minutes.
  • Prepare quinoa and kale per the directions on the bad, add to chili. Stir to combine!
  • Serve warm and enjoy!


Calories: 155kcal | Carbohydrates: 29g | Protein: 5g | Fat: 2g | Sodium: 408mg | Potassium: 363mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1405IU | Vitamin C: 30.1mg | Calcium: 39mg | Iron: 1.9mg