Savory #nakeebutter recipe? Yes, please. 😍⠀
Make this Holy Mole Nakee Butter Pumpkin Chili for your next gathering on a chilly day!🍫🍅🌶⠀
Here is the first of three insanely delicious (& easy!) recipes developed by Valerie Penz.⠀
Valerie is a certified nutritional therapist and owner of Holistic Health by Valerie where she expertly guides individuals on a path to their best selves through mindful nutrition. ⠀
HOLY MOLE NAKEE BUTTER PUMPKIN CHILI⠀
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INGREDIENTS: ⠀
- 1 tablespoon coconut or avocado oil⠀
- 1 medium yellow onion, diced⠀
- 2 medium carrots, diced⠀
- 1 bell pepper, diced⠀
- 1 15 ounce can organic pinto beans, drained and rinsed⠀
- 1 15 ounce can organic black beans, drained and rinsed⠀
- 1 15 ounce can organic red kidney beans, drained and rinsed⠀
- 1 15 ounce can organic fire roasted tomatoes⠀
- 1 15 ounce can pure organic pumpkin⠀
- 2 tablespoons Nakee Butter⠀
- 1 teaspoon cumin⠀
- 1teaspoon dried thyme⠀
- 1 teaspoon cinnamon⠀
- 1 teaspoon allspice⠀
- Sea salt and black pepper, to taste⠀
- 2 cups vegetable broth⠀
- Fresh cilantro, chopped to garnish⠀
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INSTRUCTIONS: ⠀
- In a medium soup pot, add the oil, onion, carrots and bell pepper and cook over medium heat for 5-7 minutes until veggies look soft. Stir occasionally.⠀
- Add the remaining ingredients and stir well to combine. Allow the chili to come to a bubble (no need to get it boiling) then reduce the heat and simmer for another 10-15 minutes to allow all the flavors to marry. ⠀
- Scoop a generous portion into a bowl or mug and top with plenty of chopped fresh cilantro. ⠀
- No time to stand over your stove top? No worries! Simply add all ingredients to a slow cooker, stir well to combine and cook on high for 3-4 hours or on low for 6-7. ⠀
Valerie's Facebook: @HHBV
Nutrition and Wellness Coaching Website: https://www.holistichealthbyvalerie.com/⠀
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Happy cooking, #nakeetribe ❤️ 🍲⠀
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