Ingredients:

• 1 tbsp olive oil

• 1 small onion, chopped

• 3 cloves black garlic, mashed

• 2 cloves regular garlic, minced

• 1 bell pepper (any color), chopped

• 1 can (15 oz) pumpkin purée

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (15 oz) kidney beans, drained and rinsed

• 1 can (15 oz) diced tomatoes

• 3/4 cup uncooked quinoa, rinsed

• 2 cups vegetable broth

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1/2 tsp chili powder (or to taste)

• Salt and black pepper to taste

• Optional toppings: avocado, lime wedges, cilantro, vegan sour cream

Instructions:

1. Sauté Veggies:
   Heat olive oil in a large pot over medium heat.
   Add chopped onion and sauté for 3–4 minutes until soft.
   Stir in regular garlic, black garlic, and bell pepper. Cook for another 2–3 minutes.

2. Add Remaining Ingredients:
   Stir in pumpkin purée, black beans, kidney beans, diced tomatoes, quinoa, and vegetable broth.
   Add cumin, smoked paprika, chili powder, salt, and pepper. Stir well to combine.

3. Simmer:
   Bring the mixture to a boil, then reduce heat to low.
   Cover and simmer for 25–30 minutes, or until the quinoa is fully cooked and the chili has thickened.

4. Adjust Seasoning & Serve:
   Taste and adjust salt or spices if needed.
   Serve hot, topped with avocado slices, fresh lime juice, or cilantro if desired.