Pumpkin Chipotle Chili

• Produce

  • 3 15 oz cans Chili beans
  • 1 Cilantro and lime, fresh wedges
  • 6 Cloves of garlic (16 g, large
  • 3/4 cup Sprouts pumpkin puree
  • 1 1/2 cups White onion

• Canned Goods

  • 1/2 cup Water or low-sodium veggie broth

• Condiments

  • 2 tsp Chipotle peppers in adobo sauce
  • 3 tbsp Lemon juice, fresh
  • 1 1/2 cups Tomato sauce/puree

• Baking & Spices

  • 2 1/4 tsp Sea salt, fine
  • 1 1/3 tbsp Sprouts chili powder

• Oils & Vinegars

  • 1/2 tsp Apple cider vinegar

• Nuts & Seeds

  • 3/4 cup Cashews, raw
  • 1 tsp Cumin, ground

• Liquids

  • 2/3 cup Water

Found on thevegan8.com

Description

Ingredients

• 1/2 cup water or low-sodium veggie broth (I used broth), + 1 additional cup later
• 1 1/2 cups (235 g) finely chopped white onion
• 6 large cloves of garlic (16 g), minced (youll need 1 1/2 tablespoons)
• 3 15 oz cans of chili beans, rinsed well (or 1 black bean, 1 pinto bean and 1 kidney bean)
• 1 1/2 cups tomato sauce/puree
• 3/4 cup (175 g) Sprouts pumpkin puree (any brand is fine)
• 2-3 teaspoons of minced chipotle peppers in adobo sauce (I used 3 tsp, add as little or as much to desired heat level. Make sure to remove the seeds if you dont like super spicy)
• 1 tablespoon + 1 teaspoon Sprouts chili powder (any brand is fine)
• 1 teaspoon ground cumin
• 1 1/2-2 teaspoons fine sea salt (this will vary depending on your tomato sauce)
• optional: 1/2 teaspoon coriander
• 2/3 cup + 2 heaping tablespoons (140 g) raw cashews
• 2/3 cup water
• 3 tablespoons (45 ml)fresh lemon juice
• 1/2 teaspoon apple cider vinegar
• 1/4 teaspoon fine sea salt
• Fresh cilantro and lime wedges

Directions

• If making the lemon cream sauce, you will need to make it the day before wanting to eat the chili, as it needs overnight to firm up in the fridge. Simply add all the ingredients to a power blender and blend until completely smooth. It is very runny after making it, but firms and thickens a lot in the fridge, similar to a sour cream consistency. I did not soak my cashews since I have a vitamix, but if you dont, you will need to soak your cashews overnight to soften, drain and rinse, then blend in a food processor as smooth as you can get it along with the other ingredients.
• For the chili, add just the 1/2 cup water/broth to a pot with the onion and garlic over medium heat. Once it starts bubbling, let it cook 8 minutes until the onions are very soft and the liquid has evaporated.
• Get your remaining spices and ingredients ready while the onions are cooking.
• Add all of the remaining chili ingredients, plus 1 cup water/broth. Stir really well and bring back to a boil. Then turn to simmer and cook for 10-20 minutes until the chili is flavored through and has thickened. If needed, add up to 1/4 cup more broth if a thinner consistency is desired. Taste and add any more salt or chipotle if desired. I used 3 teaspoons and it was nice and spicy, but not overly so.
• Serve with lemon cream and fresh cilantro, if desired. The cream really does go amazing with the smoky, spicy flavor!