Pumpkin Chili
Prep Time
20 minutes
Prep Notes
Free from: gluten / wheat, dairy, corn, soy, eggs, refined sugar
*For thicker chili, make cashew sour cream, and add about 2 Tbsp of cashew cream to chili before serving, then stir, and serve.
Cooking Time
45 minutes
Yields
4 servings
Ingredients
Chili:
1 large yellow onion, diced
1 Tbsp unrefined, virgin coconut oil
2 red peppers, deseeded and diced
3 garlic cloves, minced
2 cups butternut squash, peeled and diced
1 sweet potato, diced
6 cups organic vegetable stock
1 cup tomato puree
½ cup canned pumpkin
2 tsp cumin
2 Tbsp chili powder
1 tsp smoked paprika
2 tsp salt
2 15-oz cans cannellini beans, drained and rinsed
½ cup cashew cream (recipe below – make ahead of time) - optional; also, about 2 Tbsp can be used at the end of cooking to thicken chili, if desired
Toppings: cilantro, avocado, cashew “sour cream”, jalapenos - optional
Cashew Sour Cream (optional):
1 cup raw cashews, soaked
Juice of ½ lemon
1-2 tsp apple cider vinegar
1 pinch sea salt
1 clove garlic, minced
½ cup unsweetened nondairy milk or water
Directions
For cashew cream:
Soak cashews in water for 2 hours.
Drain, rinse and add to a blender or food processor with all other ingredients. Alternatively, add all ingredients to a deep bowl and puree with immersion blender.
Blend until well combined and creamy. Taste and adjust as necessary.
For chili:
In a large pot or Dutch oven, melt coconut oil over medium heat. Add onions and sauté until soft and translucent, about 5-7 minutes. Add peppers to pot, and cook for another 5 minutes. Add garlic, stir with spatula, and cook for 1 minute, taking care not to burn.
Add butternut squash, sweet potato, vegetable stock, tomato puree, canned pumpkin, cumin, chili powder, smoked paprika and salt. Bring to a boil, and cook butternut squash and sweet potato until soft.
Turn down heat to low, add white beans and simmer for 15 minutes to slightly thicken and let flavors develop.
Remove from heat, and divide into 4 bowls. Add toppings and enjoy.