Chili. Is there any better Fall or Winter dish than this? Whether it’s the cool, crisp air or the cold winter chill, nothing warms our souls better than a cup or bowl of mom’s, grandma’s, or our own personal recipe for chili.

We all have that special recipe or special brand of this delicious, hearty dish that’s our go-to meal. But what if I told you that will a little help from a popular grain, as well as some infused flavor from a seasonal favorite, you can have a hearty bowl of delicious chili that’s healthy, flavorful, and made almost entirely of products found right now in your Food Storage pantry. That’s right, the perfect recipe for the perfect time of the season!

Using our versatile Tomato Powder, Quick Cook Black and Red Beans, Freeze Dried Onion, and of course, our Organic Quinoa, we’ve created a delicious chili dish that is sure to warm your stomach and knock your socks off all at the same time. But, as if that wasn’t enough, we threw in some Pumpkin Puree, just to give it that perfect Fall/Winter feel! Grab your mixing spoon, it’s time to cook up some Pumpkin Quinoa Chili!

1 cup Honeyville Organic Quinoa
2 cups Honeyville Tomato Powder + 3/4 cup Water
1/2 cup Honeyville Freeze Dried Onions
4 Garlic Cloves, minced
2 cups Pumpkin Puree
2 cups Water
1 cup Honeyville Quick Cook Black Beans
1 cup Honeyville Quick Cook Red Beans
1 Tbsp Cumin
2 Tbsp Chili Powder
1/2 tsp Himalayan Salt

First, cook your Quinoa.


Place 1 cup of Quinoa and 2 cups water in your Fagor Pressure Cooker. Cook at High Pressure for 6 minutes. Once complete, release pressure, drain any excess liquid, and set cooked quinoa aside (after cooked, you should now have 2 cups cooked quinoa).


Next, re-hydrate your Tomato Powder.

To do so, mix powder and water together until a thick past forms (you may have to adjust the water measurements in order to get the right consistency for you).


In a large pot, combine tomato powder, onions, garlic, pumpkin puree, water, black beans, red beans, cumin, chili powder, and salt. Stir on medium heat until ingredients are combined.


Next, add cooked quinoa and stir in until completely combined. Bring to a boil and stir until all flavors and ingredients are well combined. Reduce and simmer for 15 minutes.


This chili bakes up warm, hearty, and packed with a delicious pumpkin flavor that brings the whole thing together in pure perfection. Topped with cheese, sour cream, or chives, a bowl of this chili is sure to warm you and fill you up at the same time. Best of all, it’s made almost entirely of Food Storage items! You know you can’t beat that!


Fall and Winter time is Chili time, so kick it off right with this tasty recipe!