There’s a hard freeze coming tonight. First of the season. This afternoon, when I went out to the garden to pick the last of the season’s tomatoes, I could see my breath. Many of the romas were pale orange, but I plucked them from their vines regardless. They’ll ripen to red on the counter top within the week, at which point I will slow roast them and store them in the freezer. I set the last few handfuls of greenish-pink cherry tomatoes aside, hoping they’ll ripen enough for our salads. Some heavy heirlooms were still firm and green– perfect for frying up as a special treat.
When I came inside I filled a glass with warm filtered water– my most common cold-weather beverage– and left my jacket on for awhile. The day’s cold rain had worked it’s way into my bones.
When fall comes and the weather chills, I crave spicy food. In the last two weeks I’ve made:
- a jar of Moroccan Harissa spice paste that’s been slathered on everything from roast chicken to breakfast tacos
- a pot of short ribs with green jalapeño pumpkin seed mole
- a batch of buffalo tacos made with my husband’s amazing, hand-made, toasted chili taco seasoning
- this lovely pot of smoky-rich chili, pumped up with a secret ingredient, and made beautiful with a colorful array of fun toppings like roasted sweet potato and avocado.
If you’re cooking for a family, you know that your kids’ ability to customize their plate or bowl equals success. If you’re here for Hypothyroidism recipes, it’s a good idea to put some of everything in yours. If you think peanut butter in chili sounds too weird, think again.
When it comes to blue ribbon winners at chili cook-offs, this ingredient isn’t so secret. I promise, it won’t make the whole pot taste like peanut butter, but when you taste it you might think, yum, what makes this chili so rich? What is that smooth flavor filling in all the flavor gaps between earthy chilies and bright tomatoes? Only the cook will know.
It’s time to turn on the football game and fill your bowl with something hot and satisfying. Hope this chili helps to stoke your inner furnace, and your thyroid. Enjoy!
- Meat such as bison, beef and turkey contain thyroid-supporting nutrients like iodine, selenium, zinc, and tyrosine.
- Sour cream provides vitamin A, and cheese provides vitamin D– both important to the thyroid gland.
- Cheese and beans are also natural sources of tyrosine.
- Tomatoes and bell peppers are high in antioxidants.
- Spicy foods like chilies help boost your metabolism, heat the body, increase circulation, and burn fat.