Have we mentioned how much we love fall? It’s one of our favorite seasons for cooking (we have four…), we love the changes it brings and all the activities that go along with it. All of the hearty squashes, last zucchinis of the summer and use of fuller spices give us meals that fill us and warm our hearts.
Black garlic is the absolute perfect addition to any fall meal and here’s why: the molasses, balsamic undertones add a depth to your meals and compliment the heartiness already present in the vegetables. The result are meals that are simple to make, yet complex and interesting in flavor. And that’s the dream, right?
This Quinoa Pumpkin Chili from The Kelly Diet is the perfect example. It’s filling and meaty (even though it’s vegan!) and will sustain you for hours. It’s even perfect to spoon into a container and bring to work for lunch. The ingredients all work together to bring you a harmony of foodie bliss without any guilt. The best part? It is SO easy! Throw everything into the crockpot and you’ve got a glorious meal.
Quinoa Pumpkin Chili
Servings: 6 | Time: 3-6 hrs | Difficulty: easy
3 c filtered water or vegetable broth
2 c greens (kale/spinach/chard)
1 sliced zucchini
1 c uncooked quinoa
1 15 oz can organic pumpkin puree
1 15 oz can black beans (drained & rinsed)
1 15 oz can corn (drained & rinsed)
1 6 oz can tomato paste
1/2 red onion, chopped
1/2 T cinnamon
2 tsp Black Garlic Puree
1 tsp curry
1 tsp turmeric
1/2 tsp pink himalayan salt
Add all ingredients to a crockpot.
Stir & cook on high heat for 3 hrs, or low for 6.
Serve hot. Enjoy!