Warm up on a cold day with this fall inspired chili!

This dish is unbelievably fast to make and is perfect for your busy life. Plus,
it’s loaded with delicious fall flavours that the family will love and is perfect
for whipping up a double or triple batch to freeze for lunches or a quick
dinner when you’ve got a busy week ahead.

Not to mention it’s nutritious and packed with protein and fiber too. Sounds
pretty good, eh?
 

Pumpkin Quinoa Chili

Serves 4
Prep Time 10 min, Cook Time 20 min
 

Ingredients

•     1 small white onion
•     2 small jalapenos
•     1 28 oz can of diced tomatoes, low-sodium
•     1 can low-sodium black beans, drained and rinsed
•     1 1/2 cups pure pumpkin puree
•     1/2 cup quinoa
•     1/2 Tbsp chili powder
•     1 tsp cumin
•     1/2 tsp garlic powder
•     Pinch of sea salt
   

Instructions

1.     Dice your onion and jalapenos.
2.     In a large pot, combine all of the ingredients.
3.     Bring to a boil and then turn to a simmer.
4.     Let simmer for 20 min (or longer!).

Enjoy!

 Sharisse Dalby, RNC

 A registered nutritional counselor, she helps families
 and children beat their health struggles, focusing on
 digestive and emotional issues.

 www.sharissedalby.com