Fall foods aren’t just good for the soul, but for the body too! These foods are often cooked, warm, soft foods that enter the stomach already broken down make the digestive system not have to work so hard. Think of soups, stews, winter squash, sweet potatoes. ginger and other warming spices – ginger, cinnamon, nutmeg, black pepper. Yummy and energy efficient!
Looking for a yummy dish to warm your insides on these cool fall days?
This butternut squash chili is a great way to use a bunch of fall foods and warming spices in one easy dish.
Butternut squash is one of the spleen’s favorite foods. Kidney or black beans to boost the Kidneys and cinnamon, nutmeg, chili powder to warm the interior
A delicious and qi tonifying meal.
- 2 TB olive oil
- 1 onion, diced
- 7 cloves garlic, chopped
- 1 tsp sugar
- 1 TB chili powder
- 1 TB ground cumin
- 1 tsp ground cinnamon
- 2 tsp nutmeg
- 2 tsp ground coriander
- 3 TB tomato paste
- 2 green bell peppers, seeded and chopped
- 4 large carrots chopped
- 2 cans (14.5 oz each) fire-roasted tomatoes, with juices
- 2 cups chicken or veggie broth
- 2 (14 oz each) cans black beans or kidney beans, rinsed well and drained
- 1 medium butternut squash, peeled/seeded, and cubed into
- 1/2 inch pieces
- kosher salt and freshly ground black pepper
shredded cheddar cheese for topping (optional)
- In a large pot, heat olive oil. Add onion and garlic, stirring until fragrant, about 30 seconds. Add sugar, chili powder, cumin, cinnamon, nutmeg, and coriander. Stir to combine, 10 seconds.
- Add bell peppers, fire-roasted tomatoes with juices, and broth. Make sure to scrape the bottom of the pan while stirring. Bring chili to a simmer; simmer covered for 20 minutes.
- After 20 minutes, add beans, carrots, and squash. Bring chili back to a simmer and simmer covered another 20 minutes or just until squash is tender but not mushy.
- Remove the chili from the heat. Add additional salt and freshly ground black pepper to taste. Serve warm, with shredded cheddar if desired.
Enjoy and stay warm!