Fall is in the air and the football season has kicked off. Here in New England, we seem to be setting a record for number of consecutive rainy weekends, so I have switched off to some comfort meals we gravitate towards at this time of the year—soups and chili. A pot of chili simmering in the oven, a crockpot, or on top of the stove is a good way to offer a nutritious, high fiber, high protein meal to guests who may be joining you for the games.
I blogged about pumpkins a year ago and mentioned that I add pumpkin puree to my chili. It’s another way to add even more nutritional benefits to the crock. Pumpkin is rich in carotenoids, which are compounds that can function as antioxidants, and is loaded with potassium, Vitamin C, and fiber. https://www.eatrightboston.com/post/pumpkin-pallooza
I always have ground turkey pre-cooked and frozen in the freezer so all I have to do is pull it out and add it to the pot. I also caramelize the onions in the oven to add a little more sweetness to the chili. I add avocado oil (best for higher heat cooking) and sauté the sliced onions on the stovetop for about 10 minutes and then transfer the (covered) Dutch oven pan into the oven. I cook them for 60 minutes at 300˚ F. I do check them at 30 minutes to stir them and add a little chicken broth if I need to.
I wanted to share my recipe with you. Feel free to tweak and add your own zing to it!
In Good Health,
Sophie
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