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Ingredients:

• 2 lbs cooked beans (pinto, kidney, black or  mixture) or 5-6 cans 
• 2 tablespoons olive oil 
• 2 onion,  diced
• 2 medium carrots, diced 
• 2 jalapeno peppers, diced (optional) 
• 2 Thai peppers (or other hot pepper, optional)
• 2 TBS. minced garlic 
• 3 tablespoons chili powder
• 2 teaspoons chipotle powder
• 2 tablespoon cumin powder
• 1 14-ounce can diced tomatoes 
• 1 14 oz can Fire Roasted Tomatoes with Chili (Trader Joe’s)
• 2 teaspoon dried oregano, preferably Mexican oregano 
• 2 tablespoons tomato paste 
• 5 cups cubed pumpkin, steamed (I used LI Cheese Pumpkin)
• 1-1/2 cup fire-roasted corn, frozen 
• ½ cup water
• Salt to taste 
• ½ cup chopped cilantro 
• 1-2 limes
• 1 cup cashews, soaked for 1 hour to make cashew crema (see recipe below) 

Instructions:

1. In large pot, heat the oil, and then add the onion, carrot, and pepper. Cook, stirring often until the vegetables are tender and beginning to color, about 8 minutes. Add the tomato paste and let that cook for another 5 minutes
2. Stir in the garlic, chili powder, cumin, chipotle powder, and oregano. Cook, stirring, for 2 to 3 minutes, until the mixture begins to stick to the pan. Add both cans of tomatoes and salt to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture is beginning to stick to the pan.
3. Add the steamed pumpkin and beans, and mix well. Add the water, mix again and let simmer, stirring often, for 30 minutes. Be careful that the chili doesn’t stick to the bottom of pot.
4. Taste and adjust salt and spices.
5. Add the cilantro before serving, saving a bit for garnish on top.
6. Make the Cashew Crema – Drain the cashews and put into mini blender. Mix with ¾ cup water, the juice of 1-1/2 limes, and a pinch of salt. Taste. Add more lime juice or salt if desired.