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Bippity Boppity Boo Chili Recipe!

Nov 17, 2020

Fall is such a mood in my house.

It’s presence is very well known in my choice of essential oil diffuser blends, my inward and outward energies, my movie choices, my clothing choices, the frequent bouts of nostalgia that frequent my being, and of course, my food.

I know I’m really beating this whole “get in the fall spirit!” vibe into the ground, but it’s SUCH a fleetingly short season that I feel like I need to really get after it while I can. I mean, the leaves aren’t going to be pretty and colorful and crunchy for much longer! Gotta get it while the gettin’s good!!


Nothing beats warming, grounding meals this time of year; they warm the chill in the air, fill your tum tum, and feel like a giant bear hug from your bestie!


They nourish our bodies as well as nourish our souls.




Today, my friends, I give you a spin on a V sexy dish from my guys at Bad Manners (formerly known as Thug Kitchen). As always, I suggest you put your own spin on things. Utilize the things you have in the kitchen. Use oregano instead of thyme. Use squash instead of sweet potato. It feels so fun breaking the rules a little and breaking free from constraints! Be the captain of your own ship! Go with your gut! Trust your intuition! It is literally always right. Intuitive cooking is a great way to stretch your magical powers!

And in the spirit of all things fall, today we are throwing in a little pumpkin for that earthy, rich, grounding, nostalgic, velvety, centering flavor that tastes amazing AND packs a buttload of nutrition!



Pumpkin, Meet Chili!


  • 1 onion, diced

  • 1 bell pepper, diced (bonus points if its orange b/c fall)

  • 1 carrot, diced

  • 3-4 cloves of garlic, minced

  • 1 can of hatch green chilis

  • 1 can of tomatoes, diced (14.5 oz)

  • 1 can of organic pumpkin puree (NOT pumpkin PIE filling …. check your label!!)

  • 1 can black beans

  • 1 can kidney beans

  • 1 can pinto beans

  • 2 TBS tamari

  • 1 tsp cumin

  • 1 tsp coriander

  • 3 TBS chili powder

  • juice and zest of one lime

  • 32 oz veggie or chicken broth

  • S & P

  • dash of EVOO

  • optional: 1/2-1 lb ground bison, ground turkey, ground beef***


Directions: Add everything into your crock pot. Turn it on. Wait 3-4 hours. Literally that’s it.

Swoon over the amazing aroma of cumin and chili powder and try not to dehydrate yourself from salivating so much.

Serve into individual bowls and top with avocado, cilantro, diced onion, sliced jalapeno, lime wedges, tortilla strips, blue chips, sour cream, whatever does it for you, and eat your pumpkin shaped heart out!!


***if you choose to add meat to this dish, make sure you brown it in a skillet before adding it to the crockpot.


Make sure you hop on into the comments and let me know how much you loved this recipe! I love hearing from you all!


Here’s to you, to fall, and to nourishing your body as well as your soul!


Emily 😊

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