Slow Cooker Pumpkin Quinoa Chili is perfect for fall!
This chili is full of fall vibes. Not only does it have pumpkin, it also has pumpkin beer.
I love cooking with beer and I think that using a seasonal pumpkin beer brings out the pumpkin flavor in the chili.
I am so excited to be sharing my first recipe in a brand new series here on the blog, Slow Cooker Sundays. Every Sunday I will be sharing a slow cooker recipe.
This series has been something that I've been wanted to do for awhile now. I figured that fall would be the perfect time to bring out the slow cookers and make some amazing vegan recipes in it.
I can't wait to share my slow cooker recipes with you!
The first recipe in the series is my Slow Cooker Pumpkin Quinoa Chili.
I used black beans for the chili but you can use can beans that you like. I really like the combination of black beans with the canned pumpkin.
To add even more protein to the chili, I like to add uncooked quinoa. Quinoa also helps to add a really nice texture to the chili.
When I first made this chili, I used 1 cup of quinoa but it made the chili too thick. I decreased the quinoa to half a cup and the chili had the right balance of quinoa to beans.
I like to serve this Slow Cooker Pumpkin Quinoa Chili with lots of toppings. I like to top my chili with a squeeze of lime, green onions and diced avocado. Check out the recipe video below!
Slow Cooker Pumpkin Quinoa Chili
Lots of fall vibes in this chili! Choose your favorite pumpkin beer, choose something that you would drink. Serve the crockpot does all the work for you!
Ingredients
For the Chili:
- 1 15 ounce can Pumpkin
- 2 15 ounce cans Black Beans, drained and rinsed
- 1 Medium Onion, diced
- 3 Garlic Cloves, minced
- ½ Cup Uncooked Quinoa, rinsed
- 2 Tablespoons Chili Powder
- 1 Tablespoon Cumin
- 1 teaspoon Smoked Paprika
- 1 teaspoon Sea Salt
- ½ teaspoon Cinnamon
- ½ teaspoon Black Pepper
- ¼ teaspoon Nutmeg
- 1 12 ounce Bottle Pumpkin Beer
- 1 28 Can Crushed Tomatoes
- 1-2 Tablespoons Pure Maple Syrup
For Serving, optional:
- Lime Wedges
- Diced Avocado
- Cilantro
- Sliced Green Onions
Instructions
- Add all chili ingredients to the slow cooker. Cook on high for 3 ½ to 4 hours, or until the quinoa is cooked.
- Taste and adjust seasonings if needed. Add more salt or maple syrup if needed.
- Serve with desired toppings.
I hope that you enjoy this new series! If you have an slow cooker recipe request, leave a comment and I will try and create a recipe for Slow Cooker Sundays!
Xo Jeni
J E
Made this tonight and it smelled AH-mazing and filled us all (5) up easily.
Jeni
Yay! So happy your family enjoyed it!
Kayley
I don't have a slow cooker? How can I do this stove top?
Jeni
Hi Kayley!
I haven't made this on the stove top, but I think it should work out fine! I would start by sautéing the onion in some olive oil until soft. Then add in the garlic. Add in the spices and stir. Then deglaze the pan with the beer. Add in the rest of the ingredient. Bring up to a boil then reduce heat to low. Cook until the quinoa is cooked, about 20 minutes or so. It might be a little bit more liquidly by cooking it on the stove top.
Kayley
Thank you!
Tina Avon
This sounds amazing but I have no way to get my hands on pumpkin beer. Can I replace it with something else?
Jeni
If you can't find pumpkin beer, you can sub vegetable broth, about 1 1/2 cup of broth. It should still turn out really good!