With the weather turning and the leaves dropping, we’re all craving a bit more hearty, cozy foods like soup, stews, and chili. Chili is one of the healthiest (and yummiest) ways to fight the chill in the air. This veggie-based chili is packed with fiber-filled beans, healthy whole grain quinoa, and sweet, tender pumpkin.
Bonus: by using a few shortcuts like pre-packaged seasoning and the slow cooker, you get a super flavorful batch of chili without a ton of work. Take 10 minutes before work to put the chili in your slow cooker, and when you come home you’ll have a bubbling pot of deliciousness. If you really want to be a people pleaser, set up a slow cooker of this chili and a topping bar at your next autumn get-together. Folks will rave and you barely have to do any work. Sounds like a winning way to celebrate the season!
Slow Cooker Pumpkin Quinoa Chili
Makes: 8 – 1-½ cup servings
- 1 pound ground beef
- ½ cup diced celery
- 1 large onion (diced)
- 1-14 ounce can pinto beans (drained and rinsed)
- 1-14 ounce can kidney beans (drained and rinsed)
- 1-14 ounce can diced tomatoes
- 1-16 ounce jar salsa (whatever you like)
- 1-6 ounce can tomato sauce
- 1 package taco seasoning
- 1 small pie pumpkin, about 2 cups worth (peeled, seeded, and diced)
- ½ cup uncooked quinoa
- In the slow cooker, combine all ingredients, except the quinoa. Cook on high for 4-6 hours, or low for 6-8 hours.
- In the last half hour of cooking, add the uncooked quinoa.
- Serve topped with Greek yogurt, cheddar cheese, and cilantro.
Nutrition per serving (does not include toppings): 431 calories, 9g fat, 53g carbs, 36g protein