The past week marks the shift into a new season, a shift so drastic even us folks down here in Florida get a taste of it. The air is crisper and sweeter and you begin to crave the most hearty of meals to stock up on nutrients for the coming months. We lean into warm, homemade bread that’s good for the gut and brothy, dense soups that settle our stomachs.
It’s only natural that we crave comfort foods as the chill of autumn descends on us, warning of the dark, winter months to come. We stay indoors, snuggle up and take in warmth where we can get it. Drinks, foods, fires, and so on. I figured there had to be some sort of research, however biased, to back this up.
"Foods high in carbs and fats trigger a release of dopamine, endorphins, and serotonin, so they're definitely triggering chemicals in the brain that make us feel good," Dr. Herz says.
When we’re cooped up inside and getting less than ideal levels of sunshine, our hormone levels fluctuate, also known as the winter blues or seasonal depression. When these cravings hit, we tend to reach for carbs like bread and pasta or fatty, sugary treats. While there’s nothing wrong with these foods, it’s important to eat them in balance with plenty of vegetables and nutrient dense foods to keep your immunity up and inflammation down.
High carb foods that are good for you include whole grains like quinoa, oats, sweet potatoes, blueberries and apples. Healthy fats include things like nuts and seeds, olive oil, cheese, and beans. When building your favorite comfort meals, try swapping a few ingredients for healthier versions and using flavor and spices to achieve the taste you’re going for. If possible, swap out your bread for sourdough that’s easier on the digestive system and good for your gut. Simple swaps that go a long way in your body’s health and nutrition during the season you need it most.
Chilis and soups are super versatile, making it so easy to add in hidden vegetables and get the most nutritional value out of your meal. The more nutrients, vitamins and minerals— the better. You can retain these easiest from whole, unprocessed foods that can go into a wide range of dishes. Start with simple ingredients and add on from there.
This chili recipe can be followed exact or shuffled around to fit your taste. Use the recipe as a framework and experiment with spices and different vegetables to create your own unique version. Serve it with homemade cornbread and something sweet for dessert. To keep with the theme of welcoming fall, I warmed up some cinnamon apples that we topped with a few scoops of vanilla ice cream and a sprinkle of cinnamon.
Editor’s note: This recipe was from last week, that was postponed on September 20th. This week’s issue, Issue 36, will go out as scheduled tomorrow evening at 8pm.
Homemade Chili
Serves 4
Ingredients
2 tbsp butter
1 lb ground beef
1 can diced tomatoes
1 can corn
1 can pinto beans
1 large can crushed tomatoes
1 onion
1 jalapeño, diced (seeds optional, more seeds—spicier chili)
2 cloves garlic, minced
Spices: Chili powder, Paprika, Cayenne, Cumin, Thyme, Salt & pepper
A few dashes of Worcestershire sauce
Hot sauce, to taste
1/3 cup sour cream
Shredded cheese
Instructions
Melt the butter in a dutch oven or large pot over medium high heat. Add in diced onion and cook until softened. Add garlic and cook for a minute or so.
Add ground beef and cook until browned. Add in cans diced tomatoes, corn, beans, and diced jalapeño. Season with spices to taste, stirring and cooking for a few minutes before adding the crushed tomatoes. Adjust as needed.
Add Worcestershire, hot sauce, sour cream and simmer together for about 30 minutes or until thick. Top with shredded cheese and serve with cornbread for dipping.
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Looks and sounds great 😊
Thank you for sharing, I've been wishing for a really tasty yet easy chili recipe!