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This spicy pumpkin chili is simply dreamy! It has so many complementary flavors and has just the right amount of kick! You will fall in love.

Spicy Pumpkin Chili [Vegan]

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Cooking Time


Ingredients You Need for Spicy Pumpkin Chili [Vegan]

  • 1 large can fire roasted tomatoes
  • 1/2 cup water
  • 1 butternut squash, outside skin removed and diced (or buy frozen pre-cut 2-3 cups)
  • 1 yellow onion, diced
  • 2 stalks celery, diced
  • 2 tablespoons cacao powder (or cocoa)
  • 3 tablespoons Mexican seasoning
  • 2 tablespoons chili powder
  • 1 teaspoon cinnamon
  • 1 dash cayenne
  • 4 cloves of garlic, diced
  • 1 cup corn (we used frozen)
  • 1 can black beans, rinsed & drained
  • 1 can kidney beans, rinsed & drained
  • 1 can pinto beans, rinsed & drained
  • coconut oil for sauteing
  • 2 dashes salt and pepper

How to Prepare Spicy Pumpkin Chili [Vegan]

  1. In a large soup pot add: tomatoes, water, all seasonings, garlic, corn and beans.
  2. Peel & cut squash (if not already), add to a frying pan on medium heat. Saute with coconut oil for 5 minutes then add chopped onion and celery. Cook together for 3-5 more minutes.
  3. Next add contents of the frying pan to the soup pot, bring everything to a boil for 10 minutes. You may need to add a little more water (we didn't have to though).
  4. Turn stove down to low, cover and continue to cook for 1 hour (cook for longer if you wish)
  5. Adjust seasonings to your liking before serving.
  6. Kick it up by adding hot sauce at the end.
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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