A Family Favorite Fall Recipe – Yum Yum Chili

One of my favorite things about being a bi-coastal family (which, I’ll admit has taken a backseat due to recent circumstances) is getting to experience all of the seasons of New York, which we unfortunately don’t have here in California.

But whenever we return home to sunny SoCal, I always try to bring a little New York chill with me, and there’s no easier way to do that than through some delicious fall-themed meals.

Cooking with seasonal ingredients is an integral part of holistic well-being. They’re always fresh and flavorful, fully ripened, and harvested at just the right time to make it from the farm to the table without spoiling. Plus, they’re nutritional powerhouses providing our bodies with the immune support they need as the seasons change. Think about it––our primal ancestors could only eat what was in season… there was no refrigeration or traveling to alternate climates! Our bodies are wired to crave what is in season, which is why seasonal ingredients always feel so “homey” to us. And when you’re shopping in season, you’re usually shopping locally and being environmentally conscious as well. 

Thankfully, one of my family’s fall favorite recipes is super simple to make and is comforting all the same. We’ve dubbed it our “Yum Yum Chili” because it’s just that good.

Here’s what you’ll need:

  •  1 pack of ground bison

  • 1 large yellow onion

  • 2 tablespoons of oil (I recommend avocado or non-flavored coconut)

  • 2-4 garlic cloves or a spoon full of chopped garlic

  • 1 can of beans (I use garbanzo, but kidney & white beans are good too)

  • 1 can of organic tomatoes

  • 1-2 cups of fresh or frozen veggies (whatever you have on hand  )

  • 1/2 - 1 can Raos Marinara Sauce (the amount depends on how soupy you want it, this goes in last)

  • Chili powder (to season the meat)

  • Cayenne pepper

  • Paprika pepper

  • Salt

  • Pepper

 

Here’s how to do it:

  1.  Cut and sauté the onion & garlic.

  2. Brown and season the meat with chili powder, paprika, salt, & pepper.

  3. Once the meat is cooked, put in any fresh raw veggies (such as carrots or celery) followed by soft veggies (like mushrooms or whatever is in your fridge). If they are frozen, I put all of them in at the same time.

  4. Add the tomatoes in and let that cook for 10-15 min. Feel free to season a little more while those are softening. Remember to taste as you go!

  5. Finally, put the sauce in. Start with less…you can always add more.

  6. Put the top over it and let it cook for another 15-30min to give it more flavor.

 

I must say, a simple one-pot chili like this is great with two little ones running around, especially if I’m having a Lyme flare and don’t have much energy. I love a set-it-and-forget-it type meal!

What are some of your family’s favorite fall recipes? Follow @holisticumbrella on Instagram and Facebook to connect and share with the community!

 Happy fall, y’all…

recipesKenzie Vath