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!
The Breakdown
- 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 have been said to boost your metabolism, heat the body, increase circulation, and burn fat.
Loaded Secret Ingredient Chili
Let your family or guests customize their bowls with a colorful array of toppings. I recommend making this with bison, but beef or ground turkey are nice too.
- Prep Time: 30m
- Cook Time: 1h
- Serves: 6
- Category: Main Course, Soups
Ingredients
- A knob of ghee
- 1 green bell pepper, diced small
- 1 small onion, diced small
- 1 tbsp. minced garlic
- 1 tsp. Lawry's Seasoned Salt, or more to taste
- 1 tbsp. chili powder
- 1/2 tsp. chipotle powder, or cayenne, or more to taste
- 1 tsp. ground cumin
- 1/2 tsp. ground oregano
- 1 lb lean ground bison, beef, or turkey
- 2 (4 oz.) cans diced green chilies
- 1 (14.5 oz.) can black beans, drained and rinsed
- 1 (14.5 oz.) can organic fire roasted tomatoes with green chilies, or sub. plain diced toms.
- 1 (8 oz.) can tomato sauce
- 2/3 c frozen corn kernels
- 2 tbsp. creamy peanut butter
- 2 c beef broth, preferably homemade
- salt and pepper, to taste
- 1 lb sweet potato, peeled and cut into 1/2" dice
- a knob of coconut oil
- salt and pepper, to taste
- 1 fresh lime, cut into wedges
- 1 c sour cream
- 1 1/2 c grated cheddar cheese
- 1 avocado, diced
Instructions
- In a large soup pot, melt ghee over medium-high heat. Add bell pepper and onion and saute until soft and translucent, 3 - 5 minutes.
- Add minced garlic and saute 1 minute more.
- Season with Lawry's, chili powder, chipotle powder, cumin, and oregano. Stir to combine and cook 1 minute more.
- Add ground meat to pan, and saute until browned, breaking up any large pieces, 3 - 5 minutes.
- Add diced green chilies, black beans, diced tomatoes, tomato sauce, corn kernels, peanut butter, and 2 cups beef broth. Stir to combine.
- Bring to a boil, reduce heat and let simmer 1 hour to allow flavors to combine. If necessary, add remaining beef broth to thin it.
- While chili simmers, preheat oven to 350. Peel sweet potato and chop into 1/2-inch dice.
- Place knob of coconut oil on a large, rimmed sheet pan and place in oven until fat is melted. Add sweet potato, sprinkle with salt and pepper, toss with a spatula to coat, and place in center of oven for 20 - 25 mins. or until sweet potato is tender when pierced with a fork.
- For garnish: chop lime wedges, grate cheese, and dice avocado. Place in serving dishes and serve alongside hot chili, with sour cream and any other desired toppings (see note below).
NOTES
- Other topping ideas: fresh cilantro, sliced black olives, green onion, hominy (drained, rinsed, warmed).
[…] one of my rocket and ricotta stuffed mushrooms. It’s so cold outside, how about a cup of my loaded secret-ingredient chili? You’ll never notice you’re eating healthy, thyroid-friendly food– no compromises […]