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⠀
⠀ 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⠀
⠀ 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. ⠀
