Go Back
+ servings

Sweet and Spicy Pumpkin Chili (Cooked)

A rich and delicious chili that does all the work for you.
Prep Time20 mins
Cook Time5 hrs
Total Time5 hrs 20 mins
Course: Main Course, Soup
Cuisine: American
Keyword: Chili, Crock Pot, Easy, Fall
Servings: 4



For the Chili

For the Raw Cashew Sour Cream

Optional Garnish

  • Chopped green onion
  • Avocado slices
  • Cinnamon



  • (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 🙂


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.