Let’s hear it for Soup Season!!!! Yayyy!!! Nothing says comfort in a bowl like piping hot chili on a cold day. When I saw that this recipe had pumpkin and walnut, I never would have thought it would work- but trust me, this chili is amazing!! The most unexpected ingredient for me here is the walnuts, they add a nice crunch and texture. The longer this cooks in the slow cooker, the better it gets! Go ahead and try this chili the next time you want a hearty bowl of deliciousness- it’s super easy to make.
recipe adapted from pinch of yum
INGREDIENTS
- 1 28-ounce can fire-roasted tomatoes
- half an onion, minced
- 3 cloves garlic, minced
- 2 cups walnuts, chopped
- 1 cup quinoa
- 1 can of corn
- 2 tablespoons chili powder
- 1 tablespoons taco seasoning
- 1 tablespoon salt
- 6 cups water or broth (refill the tomato can about 2x)
- 1/4 cup pumpkin puree
- 2 14 oz cans black beans
- 1-2 diced carrots
Add at the end:
- 1/2 cup chopped walnuts
HOW TO MAKE
To Start: Place all the chili ingredients in the slow cooker and cook on low for 3-5 hours or until your chilli has reached desired consistency. I checked mine a few times in between and cooked for around 4 hours. The carrots took the longest to soften.
To Finish: Stir in the walnuts. Serve with avocado, lime wedges, cilantro, tortilla chips, rice, cornbread… whatever you like with your chili!
Note- You can use whatever veggies you like, for example, celery, red or green peppers. Also you can substitute the black beans for chickpeas, kidney beans or cannellini beans or even use a combination!
sincerely surleen 