Black Bean Quinoa Pumpkin Chili

Welp, it’s the first official day of fall. I’m not quite sure how this year has flown by, given we’ve all been mostly confined to our houses, avoiding large gatherings, indoor gatherings, unnecessary errands, unnecessary travel, etc etc etc… I haven’t embarked on a work trip or attended a party since February and yet somehow, 2020 has blazed by, and here we are: FALL. While I’m a summer girl at heart, I’m also a true Basic B, so I like to lean into the exciting aspects (pumpkin everything, apples, red wine, hot drinks, spooky stories, cozy sweaters) and avoid the depressing aspects of this time of year (aka where the F did the sun go?!)… and to me, chili is one of fall’s greatest gifts.

Sunday was a perfect storm of two major television events pertinent to our household (Seahawks vs Patriots + Emmys), a busy day, and cooler air… these three factors added up to one plan: Chili. In the slow cooker. While some people (Texans) claim that chili is all meat and no bean, I give that attitude the side-eye and insist on a healthy, bean-filled chili, and like to add other veg as well. (Got some leftover carrots, butternut squash, bell pepper? Throw ‘em on in!) As a longtime Tone It Up devotee, I’ve been a fan of their crockpot black bean chili recipe for a good few years (it was the combo of quinoa and mushrooms that got me originally!) and use that as my base to customize flavors and add-ons.

SO… here is what I made on Sunday, it was very well-received and I can’t wait to do it again. Note: Don’t sleep on the soy sauce - just a splash adds a touch of umami and depth and heightens the rest of the flavors. I promise it melds perfectly! Likewise the balsamic adds more complexity and zest, with a little sweetness as well.

Black bean quinoa pumpkin chili

Serves 6

Ingredients:

1 tbsp olive oil
4 cloves garlic, minced
1 yellow onion, chopped
2 14oz cans whole black beans, drained
1 28oz can crushed or diced tomatoes
2 tbsp tomato pureé
1/2 cup pumpkin pureé
1 lb lean ground turkey
1 cup sliced mixed mushrooms
1/2 cup uncooked quinoa
1 tbsp soy sauce
1 tbsp balsamic vinegar
1 tsp chili powder
1/2 tsp pumpkin pie spice (or you can use cinnamon)
Hot sauce, salt, and cracked black pepper to taste!

Heat olive oil in a large skillet over medium heat. Add onion and garlic until onion is soft and translucent, about 5-7 minutes. Mix in your ground turkey and brown for about 10 minutes. Toss in the mushrooms and cook for 5 more minutes.

Add the contents of the skillet, plus the rest of the chili ingredients listed above, into a slow cooker and set for 4 hours on high or 6-8 hours on low.

After your time is up, give the chili a good stir and a taste - add additional spice or salt as needed.

Once seasoned to your taste, dish it up and top with any combination of: shredded cheese, sour cream or greek yogurt, cilantro, avocado, or even fritos! My favorite combination is a little bit of cheese, nonfat plain greek yogurt, avocado, and just a few sprigs of cilantro.

Classic combination: serve with cornbread! I’m not a big baker and definitely don’t claim to create amazing recipes on my own when it comes to breads, but can recommend this Serious Eats brown butter skillet cornbread recipe.

Got leftovers? Roast up a hollowed out acorn squash, stuff it with chili, and bake at 350 for about 20 minutes! You just made chili-stuffed squash.