Warming Vegetarian Chili with Lime Crema

Makes about 6 servings

Ingredients:

1 # fresh tomatoes, cut into wedges 

1 red onion, chopped

1 small apple, chopped

¼ cup + 2-3 Tblsp oil

2 tsp + 1 tsp apple cider vinegar

2 bell peppers, chopped

1 red kuri or butternut squash, peeled and seed removed and chopped in bite sized pieces

1 tsp ancho chili powder

1 tsp Spiva Cooking Pumpkin Spice blend

2 tsp kosher salt

2 tsp sweet paprika

3 cups vegetable broth

1 can pinto beans, drained and rinsed

½ cup sour cream

1 lime, zested and juiced

3 Tblsp half and half

⅓ cup roasted, salted pumpkin seeds

Procedure:

1. Heat the ¼ cup oil in a large pot over medium heat. Once sizzling, add the tomato wedges, red onion, and apple. 
2. Reduce the heat to a low simmer and allow the mixture to cook down for 45 min-1 hour. Halfway through cooking, season with a few pinches of salt and add 2 tsp apple cider vinegar to help break down the tomatoes. Make sure to stir it every so often to prevent it sticking to the bottom. 
3. Add the 3 cups of vegetable broth to the tomato mixture once it has become quite thick. Carefully dump into a heatproof bowl and reserve. 
4. Add 2-3 more Tblsp of oil to the pot and increase the heat to medium high. 
5. Once hot, add the bell peppers, squash, ancho chili powder, Pumpkin Spice, and sweet paprika. Allow to cook, stirring occasionally until beginning to become tender, about 5  minutes. 
6. Season with 1 ½ – 2 tsp kosher salt. Add the reserved tomato mixture and the pinto beans. 
7. Allow to simmer for 5 more minutes or so, until the squash is just tender, but not mushy (the vegetables will keep cooking after the heat has been turned off). 
8. Taste for seasoning and salt, then add 1 more tsp apple cider vinegar (or to taste).
9. Quickly make the lime crema drizzle by mixing the sour cream, lime zest, lime juice, and half and half.
10. Serve the chili with a drizzle of lime crema and some salted roasted pumpkin seeds.