A big thank you to Sprouts for sponsoring this post and their continued wonderful relationship and products!
There is no turning back, pumpkin is looking at you from every corner. While most are in the sweet corner, today I'm sharing with you a savory pumpkin recipe. I love, love soups, stews and chilis. I also especially love spicy food. I don't like things excessively spicy, but more like a good kick of heat that is undeniable, but that won't have you sweating. This Pumpkin Chipotle Chili does just that. It has a good spicy flavor, but is totally manageable by how much chipotle you add.
This chili has so much amazing flavor, it is just incredible. Using pumpkin in this chili gives it some extra thickness and body, as well as creaminess. No need for nuts, oil or fat! I thought that chipotle peppers would be a really nice compliment to the pumpkin and would add an extra depth of flavor and smokiness different from just chili powder and cumin.
As if the chili wasn't delicious enough, I created a super tangy Lemon Cream Sauce to drizzle all over the top. 100% vegan, oil-free and creamy heaven, thanks to magical cashews. This is totally optional, but because the chili is smoky and spicy, the lemon cream really tastes incredible with it. Before I was vegan, I always loved sour cream on my chili, so this is kind of the same concept.
I created this awesome recipe for you all to enjoy, as we are officially in fall. I also had the pleasure again to create something for the Sprouts brand. This is my favorite grocery store to shop at, the staff is always incredibly friendly and I love all of the vegan options. I decided to create a warming bowl of this chili featuring their pumpkin and chili powder. When they asked for something fall-related, chili immediately came to mind.
Their chili powder tastes amazing! It has no confusing ingredients, no weird stuff...just spices.
To make this chili, it couldn't be easier. You'll start off by chopping your veggies and cook them until soft.
Then you simply add the remaining ingredients, bring to a boil and then simmer until thickened and well-flavored. So darn easy and fast.
This chili is so good. Seriously. Every Christmas it is tradition at my house to hold the Christmas Eve party, and without fail, I always make my Mexican Chili. Nobody in my family is vegan, except my husband, daughter and I. Regardless of that fact, all the meat-eaters love and devour every bite of the Mexican chili. But now it's got some competition.
You will likely have extra Lemon Cream Sauce too, so that could be used on tacos, burritos, enchiladas...really anything that a tangy sauce would compliment. Enjoy!
If you make this recipe, please do not re-post it in full on your site, please link to me instead giving proper credit. I work very hard to create my recipes and share them for free, so please be respectful and link properly. If you are inspired by this recipe, again, please give proper credit and do not simply post it on your site and ask before reprinting any of my recipes.