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

Pumpkin chili with kidney beans and red pepper–cashew crema

Dairy-Free, Soy-Free, Vegan, No Added Sugar

2 Servings, 700 Calories/Serving

30–45 Minutes

Enriched with silky pumpkin puree and loaded with kidney beans, fire-roasted tomatoes, and sweet turnip, this warming bowl of chili will have you begging for seconds.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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
  • 1 organic turnip
  • 1½ cups cooked kidney beans
  • 1 tablespoon tomato paste
  • Sunbasket chili spice blend (chili powder - coriander - cumin - sweet paprika - granulated garlic)
  • ¾ cup diced fire-roasted tomatoes
  • 6 ounces pumpkin puree
  • 1 ciabatta roll
  • 4 or 5 sprigs organic fresh cilantro
  • Sunbasket red pepper–cashew crema (roasted red peppers - cashew butter - garlic - lemon juice - kosher salt)

Nutrition per serving

Calories 700, Total Fat 31g (40% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 1030mg (45% DV), Total Carb. 88g (32% DV), Fiber 15g (54% DV), Total Sugars 15g (Incl. 0g Added Sugars, 0% DV), Protein 20g
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, Sesame.


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

Wash produce before use


Prep the vegetables

Heat the oven to 400°F. 

  • Peel and coarsely chop enough onion to measure 1 cup [1½ cups].
  • Peel the turnip and cut into ½-inch pieces.
  • Rinse the kidney beans. 


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 turnip 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, then reduce to a simmer. 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 is cooking, prepare the ciabatta croutons. 


Make the ciabatta croutons

  • Tear the ciabatta into 1-inch pieces.

On a sheet pan, drizzle the ciabatta with 1 to 2 tablespoons 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. Meanwhile, prepare the cilantro and red pepper–cashew crema.


Prep the remaining garnishes

  • Coarsely chop the cilantro.

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


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.