A hearty, spiced chili of tender carrots, beans, corn and quinoa in a rich tomato-pumpkin base, finished with a cool dollop of dairy-free sour cream.
15m prep · 55m cook · 6 servings
- 1 ½ cups Quinoa
- 3 cups Water
- 1 tbsp Olive Oil
- 1 ¼ tsp Salt
- 1 whole Yellow Onion
- 8 cloves Garlic
- 2 cups Carrots
- 1 ½ tbsp Chili Powder
- 1 tbsp Ground Cumin
- 1 can (6 oz) Tomato Paste
- 3 cups Vegetable Broth
- 1 cup Canned Pure Pumpkin
- 2 can (15 oz) Canned Beans
- 1 can (15 oz) Canned Corn
- ¼ tsp Black Pepper
- 2 whole Green Onions
- Dairy-free Sour Cream
Instructions
Estimated nutrition (per serving)
Calories375 kcal
Protein15g
Carbs67g
Fat5g
Fiber12g
Sodium1175mg
Sugar8g
