Ingredients

• 1 1/2 tablespoons extra virgin olive oil
• 1 1/2 cups diced onion
• Kosher salt
• 1 quart low-sodium chicken stock
• 2 14.5-ounce cans diced tomatoes, undrained
• 2 15-ounce cans black beans, drained and rinse
• 1 15-ounce can pumpkin puree (Libby’s is my fave!)
• 2 tablespoons brown sugar
• 1 tablespoon dried thyme
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon kosher salt
• 1 teaspoon paprika powder
• 3/8 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 1 bay leaf
• 1/2 cup uncooked quinoa
• Optional garnishes: thinly sliced green onions, sour cream, and/or grated cheese

Instructions

1. Heat the olive oil in a large pot over medium high heat. Add the onions, season with kosher salt, and sauté for 5-7 minutes until tender.
2. Add the chicken stock, diced tomatoes, black beans, pumpkin puree, brown sugar, thyme, chili powder, cumin, salt, paprika, cinnamon, cayenne pepper, and bay leaf. 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. Taste and add additional salt if needed.
4. Ladle into bowls and serve with garnishes, if desired.