Slow Cooker Pumpkin Quinoa Chili is perfect for fall!
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. 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 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!
For the Chili:
For Serving, optional:
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!