I just love chili.
Growing up my mom for many years would enter her Chicken Chili into the church's Chili Cook Off. It's amazing! Nothing better than mom's home cooking right?
This is the feeling I want for my kids as well but I'm having to do things a bit differently because of my health history.
You might know my story or may be new to me, so I'll share a bit about what works for me to be at my healthiest even with multiple health conditions.
I have a history of migraines, anxiety and panic attacks, and have half a thyroid. Part of what I do to keep my soul filled with the taste of mom's cooking but at the level I need to help me feel really good.
Part of how I went from pain with all of those issues running the show was by eating more vegetables and using them in a way that helped me feel my best. If I don't eat a diet rich in antioxidants, phytonutrients, and rich in certain vitamins + minerals I feel like CRUD. Antioxidants protect our cells from free radical damage. All of this can be found in PLANTS!
This is why this chili is so amazing! It's not only tasty and fills up your belly but it's rich in VEGGIES that help me feel my best and hopefully be a tool for you too! Let me break this down for you a little bit more.
Butternut Squash is rich in vitamin C for better immune response + helps the iron in the spinach absorb more easily. It contains vitamin b-6 for migraines and anxiety, plus magnesium which is crucial for both migraines and anxiety.
This is why food can be your best tools to feeling better!
Enjoy cooking dinner tonight and make sure to scroll down to the bottom for more variations of this butternut squash chili.
1 Butternut Squash, peeled & cubed
32 oz Vegetable Broth
28 oz Crushed Tomatoes
2 Cups Water
1 Bell Pepper, Diced
1 Red Onion, Chopped
Large Handful of Spinach
1 1/2 C Dried White Beans
3 tsp Cumin
2 tsp Paprika
1 tsp Chili Powder
4 Garlic Cloves, Chopped
Salt & pepper to taste
Cilantro & green onion for garnish
1. Heat Dutch Oven on medium-high heat.
2. Add Vegetable broth and beans. Cover and let boil.
3. Meanwhile chop garlic and onion to add to boiling beans. Add to beans and continue covering with lid to allow beans to cook for 2 minutes then reduce to simmer.
4. Chop up the butternut squash, bell pepper and spinach to add to beans.
5. Add in can of tomatoes, water and spices to the dutch oven. (All ingredients minus the toppings should be in by now).
6. Cook with lid on until beans and butternut squash are tender. Periodically taste the chili. This took me about 20-25 minutes.
7. Remove from heat, serve and add your toppings
Save this recipe on Pinterest here
Be creative with the ingredients you have. See the pictures below with different variations to this recipe I've done because in my opinion, baking is the only thing you need to follow the recipe on.
Cooking to me is all about having fun and expressing yourself. Swap things out with what you have on hand but ALWAYS find a way to add more vegetables :)!!
Butternut Squash & Lentil Ground Beef Chili
Butternut Squash with Garbanzo Beans Chicken Chili
Have fun and make sure to share this recipe with your friends and when you make it, be sure to tag me Nicole Eichinger or @Nutritionsmylife .
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