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Pumpkin Chipotle Chili

The Vegan 8
  • 40 minutes
  • Serves 8

INGREDIENTS

3 15 ounce cans

Chili beans

1

Cilantro and lime, Fresh wedges

6 cloves

garlic (16 g), large

3/4 cup

Sprouts pumpkin puree

1 1/2 cups

White onion

1

For the chili

1/2 cup

Water or low-sodium veggie broth

2 tsp

Chipotle peppers in adobo sauce

3 tbsp

Lemon juice, fresh

1

Optional lemon cream sauce

1 1/2 cups

Tomato sauce/puree

1 3/4 tsp

Sea salt, fine

1 1/3 tbsp

Sprouts chili powder

1/2 tsp

Apple cider vinegar

3/4 cup

Cashews, raw

1 tsp

Cumin, ground

2/3 cup

Water

!Optional garnish