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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


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


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).


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.





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
8 Months Ago

OMG 🤗 this chilli is delicious. I didn\'t know what to expect. My fiance really enjoyed it. The spicies were amazing. the chilli was full of flavor.

Debby Gilreath
3 Years Ago

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

Aida M. Rodriguez
3 Years Ago


Jennifer Dorsey Harris
3 Years Ago

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

Rachel Bowers
3 Years Ago

Jessica Falgiatano

Christopher Robin
3 Years Ago

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

Karen Ryan
3 Years Ago

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

Kat Bradford
3 Years Ago


Rob Cûrléy
3 Years Ago

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

Anna Murray
25 Oct 2014

Well let's get on it :)

Claire Robinson Vitale
3 Years Ago

Tina Danielle Keophannga


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