Pumpkin Quinoa Chili and Halloween Treats

When we got home from Florida, Fall was definitely here with cooler temps. Temperatures for a big bowl of steaming Chili were here. I had seen a recipe for Pumpkin Quinoa Chili before I left, and I knew that I would be making it soon. Of course I changed the recipe a bit.  I had frozen baked pumpkin leftover in the freezer from making  Beef Stew in a Pumpkin, a couple of weeks ago, so I would use that in the chili.. Adding pumpkin, either baked or puree from a can,  to  chili would be a good way to re-purpose your Halloween pumpkin, if it hasn't spoiled. If your pumpkin isn't spoiled, place the pumpkin brushed with cooking oil, with top on in a shallow baking pan in a 325 oven for 1-2 hours. Remove from oven and cool.  When pumpkin is cool, peel rind off of pumpkin, and cut in chunks.  If your pumpkin is too large for your oven or spoiled, just use canned pumpkin puree. This would be an easy, good for you recipe, to make today for your trick-or-treaters, before they consume all that candy.

 I do not like beans  so I  added canned tomatoes, sauteed onions, garlic, and zucchini, spices, Mexican chocolate, and uncooked quinoa.  I just made a small batch, because Scott makes his Atomic Chili, aka Scott's Turkey Chili with Five Beans   that is way too hot, and too many beans for me.You can make this chili vegetarian or not.  Browned ground turkey can also be added to the chili, if you like.  This chili is so good, with chunks of pumpkin, tomato, and zucchini with spicy, not too hot, sauce.

Pumpkin Quinoa Chili Adapted from PepperLynne.com

Makes: 4 servings

Ingredients:

• 1  tablespoons olive oil
• 1 med onion diced onion
• 2 cloves garlic, minced
• 1 cup low-sodium chicken or vegetable  stock
• 1 14.5-ounce cans diced tomatoes, undrained
• 1 medium zucchini, thinly sliced, and quartered.
•  1 cup of cooked pumpkin, cut in chunks, or 1 cup pumpkin puree  
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon cinnamon
• 1 teaspoon paprika powder
• 1 tsp  oregano
• 1/2 teaspoon cayenne pepper (optional)
• 1 small piece Mexican chocolate
• 1/3 cup uncooked quinoa
• Optional garnishes: thinly sliced green onions, sour cream, and/or grated cheese

Directions:

1. Heat the olive oil in a large pot over medium high heat. Add the onions, garlic, and zucchini..  Sauté for 5-7 minutes until tender.
2. Add the chicken  or vegetable stock, diced tomatoes, pumpkin,, chili powder, cumin, cinnamon,  paprika, oregano,  cayenne pepper, optional.  Stir the ingredients to combine, heat to boiling, reduce heat to medium, and cook for 15 minutes, stirring occasionally.
3. Add the quinoa, return to boiling, and cook for 15 minutes more, stirring occasionally. Season to taste.
4. Ladle into bowls and serve. Garnish with sliced green onion, sour cream or cheese.

Here are a few more Halloween treats for your family:

Scaary Cupcakes

Drizzled Caramel Corn

Mini Chocolate Cupcakes with Pumpkin Cream Cheese Filling

 A SPOOKY GRAVEYARD CAKE!!! BOO!

HAPPY HALLOWEEN!!!!

I linked up my recipe to Brandie@The Country Cook's Weekend Potluck #41
Stop by and say Hi to Brandie!