Name: Great Pumpkin Chili
Cook time: 30 min
Total time: 30 min
Ingredients: 1 tsp olive oil; 1 small onion, finely chopped, about 1/2 cup; 1 tsp salt; 3 cloves garlic, minced; 1 (4 ounce) can chopped green chiles; ¼ cup chili powder; 1 tsp cumin; ¼ tsp cinnamon; ⅛ tsp cayenne pepper (optional); 1 (14 to 15 ounce) can pumpkin purée (not pumpkin pie mix); 1 small butternut squash, peeled and cut into 1/2-inch cubes (about 3 to 4 cups); 1 ½ cups vegetable broth; 2 (15 ounce) cans white beans, drained and rinsed; 1 tbsp real maple syrup; Juice from 2 limes; 2 scallions, chopped, for garnish; 1 cup raw cashews; ½ cup packed fresh parsley or cilantro leaves, plus extra, chopped for garnish; 1 large garlic cloves, peeled; ¾ cup water, plus more to thin if necessary; 2 tbsp Juice of 2 limes; ½ tsp fine sea salt

Herald autumn's arrival with a heady, spicy twist on a perennial cool-weather favorite. Try our Great Pumpkin Chili and say farewell (temporarily!) to the familiar tomato-base often associated with chili.

1 tsp olive oil

1 small onion, finely chopped, about 1/2 cup

1 tsp salt

3 cloves garlic, minced

1 (4 ounce) can chopped green chiles

¼ cup chili powder

1 tsp cumin

¼ tsp cinnamon

⅛ tsp cayenne pepper (optional)

Pinch of ground cloves

1 (14 to 15 ounce) can pumpkin purée (not pumpkin pie mix)

1 small butternut squash, peeled and cut into 1/2-inch cubes (about 3 to 4 cups)

1 ½ cups vegetable broth

2 (15 ounce) cans white beans, drained and rinsed

1 tbsp real maple syrup

Juice from 2 limes

2 scallions, chopped, for garnish

Lime Cashew Cream

1 cup raw cashews

½ cup packed fresh parsley or cilantro leaves, plus extra, chopped for garnish

1 large garlic cloves, peeled

¾ cup water, plus more to thin if necessary

2 tbsp Juice of 2 limes

½ tsp fine sea salt

Heat oil in a large pot over medium-high heat. Add onion and salt. Cook, stirring frequently, until onions are tender and translucent, about 8 minutes. Add garlic, green chilis, chili powder, cumin, cinnamon, cayenne pepper (if using), and cloves. Continue to cook for 3 to 5 minutes more, until spices become fragrant. Stir in pumpkin purée, butternut squash, and vegetable broth. Cover and cook for about 10 to 15 minutes, or until squash is fork tender, but not too soft that it falls apart. Remove lid and add white beans, syrup, and lime juice. Cook until beans are heated through and flavors have mingled, or another 5 minutes.

While chili is cooking, make the Lime Cashew Cream. Place all ingredients in a high-speed blender. Blend on high speed for about 1 to 2 minutes, until smooth and creamy. Add more water, by the tablespoon, if necessary to help with blending and to ensure a smooth, creamy result. To serve, ladle chili into bowls and top with Lime Cashew Cream and scallions.