Pumpkin chili with kidney beans and red pepper–cashew crema

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Pumpkin chili with kidney beans and red pepper–cashew crema

Soy-Free, Dairy-Free, Vegan

2 Servings, 740 Calories/Serving

30–45 Minutes

Our warming vegan chili is made with red kidney beans and sweet turnips and enriched with pumpkin puree.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic yellow onion
  • ¼ pound organic baby turnips
  • 1½ cups cooked kidney beans
  • 1 tablespoon tomato paste
  • Sun Basket chili spice blend (chili powder - coriander - cumin - sweet paprika - granulated garlic)
  • ½ cup diced fire-roasted tomatoes
  • 6 ounces pumpkin puree
  • 1 ciabatta roll
  • 4 or 5 sprigs organic fresh cilantro
  • Sun Basket red pepper–cashew crema (roasted red peppers - cashew butter - fresh garlic - fresh lemon juice - kosher salt)
Chef's Tip
Make It Ahead
The chili (Steps 1 and 2) and the croutons (Step 3) can be prepared up to 1 day ahead. Let cool, then cover and refrigerate the chili and store the croutons at room temperature overnight. When ready to serve, gently rewarm the chili, adding 1 to 2 tablespoons water as needed to loosen it, as you proceed with the rest of the recipe (Step 4).

Nutrition per serving

Calories: 740, Protein: 22g (44% DV), Fiber: 17g (68% DV), Total Fat: 34g (52% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 3g, Saturated Fat: 4.5g (23% DV), Cholesterol: 0mg (0% DV), Sodium: 930mg (39% DV), Carbohydrates: 93g (31% DV), Total Sugars: 19g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (cashew), Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the vegetables

Heat the oven to 400°F.
  • Peel and coarsely chop enough onion to measure 1 cup [1½ cups].
  • Scrub or peel the turnips; cut the turnips into ½-inch pieces.
  • Rinse the kidney beans.

2

Cook the chili

In a medium [large] sauce pot over medium-high heat, warm 2 to 3 tablespoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the turnips and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the tomato paste and chili spice blend and cook until fragrant, about 1 minute.
Add the beans, tomatoes, pumpkin puree, and 1 cup [2 cups] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the chili is thickened slightly and the vegetables are tender, 10 to 12 minutes. Remove from the heat and season to taste with salt and pepper.
While the chili cooks, prepare the ciabatta croutons.

3

Make the ciabatta croutons

  • Tear the ciabatta into 1-inch pieces.
On a sheet pan, drizzle the ciabatta with 1 tablespoon [2 TBL] oil, season with salt and pepper, and toss to coat. Spread the ciabatta in an even layer and toast in the oven until crisp and browned, 8 to 10 minutes.
While the ciabatta croutons toast, prepare the cilantro and red pepper–cashew crema.

4

Prep the remaining garnishes

  • Coarsely chop the cilantro for garnish.
In a small bowl, stir together the red pepper–cashew crema and 2 tablespoons [¼ cup] water; season to taste with salt and pepper.

Serve

Transfer the chili to individual bowls. Garnish with the ciabatta croutons, red pepper–cashew crema, and cilantro and serve.
Kids Can!
  • Measure the onion.
  • Rinse the kidney beans.
  • Tear the ciabatta.
  • Stir the red pepper–cashew crema.
  • Garnish the chili.