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Sweet and Spicy Pumpkin Chili [Vegan]

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So I never really understood the whole pumpkin phenomenon but last year I decided to hop on the bandwagon for the sake of exploration (I'm all about exploration!) and I have to admit I still didn't get it all that much. This year, however, it finally clicked because I made Sweet and Spicy Pumpkin Chili.

It's perfect for those of us with busy lives AND for those of us with limited kitchen skills. Enjoy your pumpkin, people.

Sweet and Spicy Pumpkin Chili [Vegan]

This Recipe is :

High Carb Vegan Vegan

Ingredients

For the Chili:

  • 1 15-ounce can, each, black beans, kidney beans, pinto beans, drained and rinsed
  • 2-3 cups chopped squash, sweet potato, or pumpkin
  • 4-5 tomatoes, de-seeded and chopped
  • 1/2 cup vegetable stock, as needed (water works as well)
  • 3-4 stalks celery, chopped
  • 1/2 yellow onion, chopped
  • 1 red bell pepper, diced
  • 4-6 garlic cloves
  • 3 tablespoons tomato paste
  • 2tablespoons extra virgin olive oil
  • 2 tablespoons chili powder
  • 2 tablespoons cinnamon
  • 2 teaspoons  cumin
  • 1/2 teaspoons allspice and ground cloves
  • 1/2-1 teaspoon chili flakes or cayenne, depending on your love of spiciness
  • Sea salt and pepper, as desired

For the Raw Sour Cream:

  • 1 cup cashews
  • 1/2 cup water
  • 1/2 lemon, juiced
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon sea salt

Preparation

To Make the Chili:

  1. Soak your cashews while the chili cooks.
  2. In the bottom of the crock pot add the oil, chopped garlic, chopped onion, chopped celery, and allow it to sauté in your slow cooker on the low setting.
  3. Once the vegetables have softened, add all the seasonings and mix well. Allow it to continue to cook this way for about 10 minutes.
  4. Bring a pot of water to boil and then add the chopped squash/potato/pumpkin. Boil for 5-10 minutes until the color pops but it is not too soft. Drain and then toss the cubes into the crock pot.
  5. Add the remaining ingredients to the crock pot and stir. Cover and allow it to cook for 4-6 hours on low.

To Make the Sour Cream:

  1. Drain the soaked cashews and add all of the listed ingredients to a high-speed blender.
  2. Blend until completely smooth and creamy and add it as desired
  3. Pour into a glass jar and refrigerate (it will thicken just a bit).

Notes

If you do not have a crock pot you can do this same exact process in a very large pot on the stove. Add a little bit more vegetable broth, as needed, and bring to a gentle boil, then reduce the heat and allow it to cook, covered, for about 45 minutes to an hour.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

I am the girl in the Real Raw Kitchen. I’m mostly silly, extremely ambitious, and a Scorpio, which means I’m incredibly passionate about everything. I discovered this lifestyle and immediately fell in love — even became obsessed — and just went into it, full throttle. That’s the Scorpio side of me, I guess. The reason I stuck with it is because I started to feel significantly better. Now I hope to connect others to this experience.


 

 

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33 comments on “Sweet and Spicy Pumpkin Chili [Vegan]”

Click to add comment
Debby Gilreath
3 Years Ago

[email protected]@Ks & sounds Delish!!!


Reply
Aida M. Rodriguez
3 Years Ago

Yum


Reply
Jennifer Dorsey Harris
3 Years Ago

I make pumpkin chili like once a week. Love it!!


Reply
Rachel Bowers
3 Years Ago

Jessica Falgiatano


Reply
Christopher Robin
3 Years Ago

Chelsea Raydyrr Jane... make this please!!!


Reply
Karen Ryan
3 Years Ago

Oh yeah !!! That's next for me !


Reply
Kat Bradford
3 Years Ago

Jodie


Reply
Rob Cûrléy
3 Years Ago

Anna Murray this would be perfect for the cook-off!


Reply
Anna Murray
25 Oct 2014

Well let's get on it :)

Claire Robinson Vitale
3 Years Ago

Tina Danielle Keophannga


Reply
Tobias Christiansen
3 Years Ago

Christoffer Edström


Reply
Christoffer Edström
25 Oct 2014

Tack! :) Trevlig helg på dig!



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