Measure the quinoa and pumpkin and reserve.
In a large
pot, heat the olive oil and add the onion. Saute for about
10 minutes, then add the garlic. Stir for a couple of
minutes, then add the ancho powder, cumin, pie spice, and
quinoa. Stir until fragrant.
Add the peppers, celery, stock, tomatoes and pumpkin and
stir to mix. Add the chickpeas and salt and bring to a
simmer. Cooker until thickened, about 10 minutes.
Add the chocolate and let it sit on the hot chili until
melted. Stir in and cook a little longer to blend the
ﬂavors. This will actually be better the next day.
Serve garnished with cilantro.
Courtesy of Robin Asbell, author of Great Bowls of Food
and The Whole Grain Promise. Visit her website for more