It is that time of the year…leaves are falling, it’s cold outside, and comfort food is the name of the game. Comfort often gets a bad rap. Usually loaded with carbs or fat, but oh, oh so good. CNN outlined 15 fall superfoods to keep you healthy as the weather continues to get colder. While some people are afraid of trying these new foods, I highly recommend leaping into the unknown. They outlined produce such as pumpkin, brussel sprout, pears, sweet potatoes, and my favorite cauliflower. The stated this about my absolute favorite vegetable, “Bored with side salads but want to up the nutritional value of your side dish? Look no further than cauliflower. Cauliflower is low in calories with only 26 per 100 grams, and the health benefits are top-notch. A flower head contains several anti-cancer phytochemicals and is an excellent source of vitamin C; 100 grams provides about 80% of the daily recommended value. It also has a proven antioxidant that helps fight against free radicals while boosting immunity and preventing infections. Fans of mashed potatoes can mash cauliflower instead for an easy alternative with about a quarter of the calories and an equal amount of deliciousness.”
There are so many foods we could talk about for the autumn months. Soups, crock-pot dishes, pies, etc. What are your go to recipes for the fall? For me, this is a time where I can actually use my oven without adding to the heat of Southern California. My favorite recipe to cook for my family on a cool autumn night is chili. I love to cook it in the crock-pot on a busy weekday. Here is the recipe I generally follow, feel free to add your favorite veggies, you cannot mess this one up.
Debbie’s Crockpot chili
PREP 30 MINS
COOK 6 HRS
SERVINGS 4-6 UNITS US
· Seasoning Mix
- 4tablespoons chili powder
- 2 1⁄2teaspoons ground coriander
- 2 1⁄2teaspoons ground cumin
- 1 1⁄2teaspoons garlic powder
- 1teaspoon oregano
- 1⁄2teaspoon cayenne pepper
- 1 1⁄2lbs ground beef
- 1tablespoon mincedonion
- 1(28 ounce) can diced tomatoes
- 1(15 ounce) can tomato sauce
- 2(15 ounce) cans kidney beans
- Mix together seasoning mix.
- Store in an airtight container in a cool, dry place. (You will only use 5 tsp in this recipe – save the rest for next time!).
- In a skillet, cook ground beef until no longer pink.
- Add onion and 3 tsp of seasoning mix.
- In Crock-Pot, add tomatoes, tomato sauce, one can of beans and two more teaspoons of seasoning mix.
- Place the other can of beans in a blender and process until smooth.
- Add beans and meat to the crock pot.
- Stir together.
- Cook on low for 6 to 8 hours.