We are finishing up a big pot of my newest favorite chili that I made over the weekend and it happens to be very appropriate for fall. It's made with pumpkin, sweet potatoes, chicken and white navy beans. I got the recipe from Heather Christo's blog which is one of my favorite blogs. She has a lot of food allergies in her family so she cooks with mostly whole, natural foods. I am following Hannah Freese, RD's diet plan called The Freese Method . The Freese Method has helped me by eliminating many inflammatory foods; mainly sugar, alcohol and toxic seed oils. Hannah provides recipes and meal plans but once you learn it, it's easy to find good recipes to add to your collection. This recipe also uses turmeric, the yellow spice similar to chili powder that works as an anti-inflammatory agent in our bodies - something I am always looking for after two knee replacements and a hip replacement over the past three years. The sweet potato compliments the spiciness of thi