In a high speed blender, add the pumpkin, dates, ¼ cup of the miso mixture (or vegetable broth), coriander, cumin and lime juice; process until smooth and creamy. Pour the mixture into a 5 or 6 quart slow cooker. Add the remaining 2 ¾ cup of miso mixture (or vegetable broth) to the slow cooker. Turn the slow cooker onto low heat and cover with a lid.
Meanwhile, heat the oil in a large heavy saucepan over medium heat. Add the garlic and onions and sauté 3 to 4 minutes. Season with salt to taste. Add the pastured organic beef (if using) and saute until no longer pink. Add the apples, celery and chopped red bell pepper and sauté until soft, about 5 minutes. Season with salt to taste and stir in the corn flour.
Transfer the mixture to the slow cooker. Add the black beans. Cover with a lid and cook on low heat for 1 hour 30 minutes. Let chili sit for at least 20 minutes before serving. Add more salt if necessary. Serve warm.
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