Hello foodie friends 🙂
I intended on posting this recipe last week while it was still technically September soups month here on Fig and Basil, but somehow the weekend got away from me 😦 I feel a sense of guilt when I have been away from writing for too long. Not that I assume you are all fading away to nothing from lack of food inspiration but I trust that you at the very least look forward to them!
And if I could place blame for a moment, I would have two words…Breaking. Bad.
I finally caught up with the rest of the planet and began binging in this series. I am hooked and only half way through Season 4 (so nobody tell me what happens ;)) At this point I am convinced that Bryan Cranston and Aaron Paul are merely characters played by Walt and Jess to throw us off their real identities! But there is no need to indulge in my crazy…
Fall is definitely here and surrounding us all with change. Change in the air, change in the trees, change in our clothes and if your immunity health has also changed (for the worse) then you are not alone. Almost everyone I come into contact with these days is getting a cold, in the midst of a cold or just getting over a damn cold. The writing is on the wall, this time of year it is so crucial to take care of your health!
Besides getting a regular 7-9 hours of sleep every night and drinking a tonne of clean, filtered water, the single most important thing is your diet. So lets focus on what is beneficial to our immune systems. It’s quite simple really, you cannot get enough of seasonal fruits and veggies this time of year. And Mother Nature is no dummy! It is no coincidence that it’s harvest time for most fruits and veggies. Apples, squash, tomatoes, cucumbers, strawberries, beans, kale, pears…everything your body needs is being provided exactly at the right time. But lets not confuse the pumpkin spice latte as a seasonal necessity 😉
Chili is definitely a recipe that has been around the block a few times. Everyone has their version and it has been tweaked a thousand times. Therefore I am not trying to reinvent the wheel but perhaps provide you with an inspiration to add another ingredient to a well-loved dish. Acorn squash is a perfect pairing for chili and provides a huge boost of nutritional benefits. This winter squash not only has anti-oxidant, anti-inflammatory and insulin-regulating properties but for this time of year it is an awesome source of Vitamin C. And as an added bonus acorn squash is a great source of fibre and low in calories.
I couldn’t make this next recipe more autumn-ish if I tried 🙂
The colours and the ingredients scream FALL!!!
Autumn Chili w/acorn squash
Prep time: 45 mins
Serves: approx. half of the Breaking Bad cast (6-8 badasses)
3 tbsp extra virgin olive oil
2 med yellow onions, chopped
2 garlic cloves, minced or grated
3 portobello mushrooms, chopped
15-20 cremini mushrooms, finely chopped
1 tbsp dried thyme
2 tsp cumin
2 tsp chili powder
1 acorn squash, peeled and chopped into 1/2″ pieces
2- 28oz cans of high-quality tomatoes (I use one crushed tom and one whole peeled tom but use whatever combo you like)
1- 28oz can pinto beans, drained and rinsed
1-14oz can black beans, drained and rinsed
1 whole cinnamon stick
1/8 cup raw sugar
2 avocados, peeled and cubed
handful of fresh cilantro for garnish
- heat olive oil on medium heat in your best soup pot. Add onions and garlic and sauté for 3-5 mins.
- add in the mushrooms and cook for another 5 mins. Toss in thyme, cumin and chili powder and stir.
- add squash, stir and cook for about 3-5 mins.
- finally add in the remaining ingredients (except for avocado and cilantro) plus using one of the tomato cans add a half a can of fresh clean water. Turn up temperature to med-high until you get a gentle boil. Place on lid, lower heat down to med-low and cook for about 15 mins. Remove cinnamon stick and season with sea salt and pepper.
- Serve in bread bowls and finish with fresh chopped avocado and cilantro.