Chilly weather can bring on a change in appetite, as you leave behind the summer salads and outdoor braais of summer for heartier, robust meals that will fill you up and keep you warm all winter long.
But the truth is that no weather warrants unhealthy eating habits. Just as you shouldn’t overdo ice cream during the hot days of summer, you shouldn’t live on a steady diet of hot chocolate and warm cookies during winter.
Winterizing your diet can be healthy — and tasty — if you add a few favorite cold-weather foods. Start changing your Winter eating habits with this healthy and tasty Spicy Beef Chilli With Butternut Squash!!
Ingredients:
500g Topside beef mince
1 medium onion, chopped
1 red bell pepper, seeded and chopped
One 400g can no-salt-added diced tomatoes with juice
1 small butternut squash chopped into ½ -inch cubes (about 3 ½ cups)
1 ½ tablespoons tomato paste
2 teaspoons dried oregano
1 tablespoon ground cumin
1 tablespoon chilli powder
Two 400g cans black beans in brine, rinsed and drained
3 garlic cloves, minced
½ jalapeno, seeded and minced, optional
½ cup chopped fresh dhanya (coriander), plus 6 sprigs for serving
3 scallions (green onions), white parts and 3 inches of the green, thinly sliced
1/3 cup light sour cream
½ cup shredded low-fat cheddar cheese
Method:
Sauté the beef, onion, bell pepper, and tomatoes in a large Dutch oven over medium-high heat, stirring to break up the meat.
Drain the meat and vegetables in a colander and return to the pot.
Add the squash, 2 cups of water, tomato paste, oregano, cumin, chili powder, beans, and garlic. Bring to a simmer.
Continue to cook for about 20 minutes, stirring occasionally , until the squash is tender. Add the jalapeno, if using, and the dhanya; simmer for 10 minutes. Add more water if needed.
Ladle the chili into soup bowls. Garnish each bowl with a dhanya sprig. Serve with the scallions, sour cream and cheese and rice or noodles (or even on its own!)
Makes 6 servings
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