Sweet and Spicy Pumpkin Chili (Cooked)

Print Recipe

A rich and delicious chili that does all the work for you.

Prep Time20

Cook Time5

Total Time5 20

Course: Main Course, Soup

Cuisine: American

Keyword: Chili, Crock Pot, Easy, Fall

Servings:

Equipment

Crock pot

Ingredients

For the Chili

1 can black beans (drained)
1 can kidney beans (drained)
1 can pinto beans (drained)
2-3 cups chopped squash, sweet potato or pumpkin
4-5 tomatos 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 cloves garlic chopped
3 tbsp tomato paste
2 tbsp extra virgin olive oil
2 tbsp chili powder
2 tbsp cinnamon
2 tsp cumin
1/2 tsp allspice
1/2 tsp ground cloves
1/2-1 tsp cayenne depending on your love of spicy-ness (I LOVE it). use chili flakes if you prefer a mild kick
sea salt and pepper as desired

For the Raw Cashew Sour Cream

1 cup cashews
1/2 cup water
1/2 lemon juiced
1 tsp apple cider vinegar
1/2 tsp sea salt

Optional Garnish

Chopped green onion
Avocado slices
Cinnamon

Instructions

Chili

(Soak your cashews while the chili cooks.)
In the bottom of the crock pot, add the oil, chopped garlic, chopped onion, chopped celery and allow it to sauté in your crock pot on the low setting.
Once the vegetables have softened, add all the seasonings and mix well. Allow it to continue to cook this way for about 10 minutes.
Bring a pot of water to boil. Add the chopped squash/potato/pumpkin. Boil for 5-10 minutes until the color pops but it is not too soft (I did it about 7 minutes). Drain and then toss the cubes into the crock pot.
Add the remaining ingredients to the crock pot and stir. Cover and allow it to cook for 4-6 hours on low.

Raw Cashew Sour Cream

Drain the soaked cashews and add all of the listed ingredients to a high speed blender.
Blend until completely smooth and creamy.
Pour into a glass jar and refrigerate (it will thicken just a bit).
Add a spoonful to your chili 🙂

Notes

If you do not have a crock pot that has been handed down from the women in your family like me, 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.