Pumpkin Chili for Vegetarian by basilandbiceps

Explore the culinary musings of Nicolette S., a yoga instructor from basilandbiceps, as she shares her recipe and VitaClay cooking experiences--

"Nothing says fall comfort like this bowl of Pumpkin Chili right here 🍁 It has all your fave chili ingredients but with major fall add ins. Today I put my VitaClay slow cooker to the rest and it did not disappoint! Why is this clay cooker so much better than a traditional slow cooker? The organic unglazed clay activates enzymes and minerals in your foods, enabling you to extract extra flavors and nutrients from your recipes while increasing digestibility. Clay is also alkalizing, it works together with your foods and spices to create a synergistic partnership to let food be your medicine. Health benefits & delicious food? Count me in! Snag the recipe below"                    - Nicolette S.

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Ingredients:

• 1/2 can red kidney beans
• 1/2 can white beans
• 1/2 can corn
• 1/2 can diced tomatoes
• 1/2 carton low-sodium veggie broth
• 1/4 chopped yellow onion
• 2 carrots
• 2 celery stalks
• 3 garlic cloves
• 1 cup chopped butternut squash
• 1/2 cup pumpkin purée
• 1 1/2 tsp salt
• 1 tsp pepper
• 2 tsp chili powder
• 1 1/2 tsp cumin
• 1 1/2 tsp pumpkin spice
• 1 tbsp chopped sage
• 1 tsp hot sauce (optional)

Directions:

1. Drain and rinse all canned foods
2. Finely chop all veggies  and cut butternut squash into tiny cubes
3. Add everything to slow cooker and set to high for 4 hours then to low and let simmer for about 1 hour
4. Season more if desired
5. Add some gluten free cornbread on the sideand added pumpkin and sage
6. Top with some cashew yogurt, pumpkin seeds, and cilantro.

Image and Recipe Courtesy of basilandbiceps.