///Chunky Fall Chili

Chunky Fall Chili

Chunky Fall Chili

It’s one of the last days of fall so I thought I’d share this A-M-A-Z-I-N-G Chunky Fall Chili I have played with over and over {and over} again this season. I’ve made it for friends and family and enjoyed having leftovers for days!

Leftovers, my friend, are a must and a total blessing during busy weeks and especially during the holidays.

In fact, I’d say this chili is better the second day as it has had more time to sit and marinate in all the spices.

Can we thrown in a hashtag here?


My favorite part about this recipe is the cinnamon. That very spice is what makes this “fall” to me {and any other fall inspired recipe for that matter!}. Its sweet and warm flavor also adds a nutrient kick as cinnamon has some rather fabulous effects on our health…

  • Cinnamon is anti-inflammatory, as it decreases the release of arachadonic acid (a polyunsaturated fatty acid) from cell membranes, lessening inflammation. And cinnamaldehyde, an organic compound that gives cinnamon its flavor and odor, is well known for it’s ability to help prevent unwanted clumping of platelets through this same mechanism. This can help lower your risk for blood clots.
  • It plays a beautiful role in lowering blood sugar by slowing digestion in the stomach, reducing the rise in blood sugar after a meal. Studies have shown that cinnamon can also stimulate insulin receptors on cells, significantly increasing cells’ ability to use glucose. 
  • Cinnamon is a powerful antioxidant, fighting free radical madness we allow in with food preservatives and rancid fats!
  • The essential oil of cinnamon is known for its anti-microbial effects in the body as well as a natural food preservative.

Cinnamon is an absolute must in your nourishing diet. And it’s pretty easy to get it in without having to take it in supplemental form. I love to add it to coffee {in fact, I use it everyday no matter what coffee/espresso creation I am sipping on}, smoothies, baked goods and of course, my Chunky Fall Chili! 

Winter is literally days away, but I think the Fall bounty deserves one last HURRAH!

May you be warm and nourished!


Chunky Fall Chili
  1. 1 large sweet potato
  2. 1 large parsnip
  3. 1 butternut squash
  4. 2 tablespoons coconut oil
  5. 2 tablespoons butter
  6. 2 tablespoons extra virgin olive oil
  7. 2 bell peppers, chopped
  8. 1 large onion, chopped
  9. 6 garlic cloves, minced
  10. 1 lb grass-fed ground beef
  11. 2 tablespoons tomato paste
  12. 4 cups chicken broth (or vegetable, preferably homemade)
  13. 2- 10 oz cans diced tomatoes
  14. 4 cups mixed beans (I used Northern White, kidney and black beans)
  15. 1 teaspoon cinnamon
  16. 1 tablespoon cumin
  17. 2 teaspoons oregano
  18. 1/2 teaspoon chili pepper flakes
  19. 1 1/2 teaspoon sea salt
  20. 1/2 teaspoon freshly cracked pepper
  21. 1/2 teaspoon all-season salt
  22. 1/8 teaspoon cayenne
  23. 1 tablespoon honey
  24. 1 teaspoon balsamic vinegar
  25. Green onions, chopped, to serve
  26. Cultured sour cream, to serve
  27. Avocado, to serve
  1. Preheat oven to 450F. Peel sweet potato, parsnip and butternut squash and dice into 1-inch pieces. Line a baking sheet with unbleached parchment paper and top with root vegetables. Drizzle with coconut oil, sea salt and pepper and toss to coat vegetables. Roast for 30-35 minutes, turning once or twice, until just tender (you don't want them to be too soft or else they will be mushy in the chili).
  2. Meanwhile, in a Dutch oven or stock pot, heat butter and olive oil over medium heat. Add bell peppers, onions, garlic and tomato paste and cook, stirring frequently until tender, about 10 minutes. Push vegetables to the sides of the pan, creating a reservoir in the center of the pan, and add meat. With a wooden spoon, break up meat and cook until just cooked through.
  3. Add roasted vegetables, broth, beans, diced tomatoes, spices and honey to the meat mixture. Bring to a boil then turn the heat to low and simmer for 30 minutes to an hour.
  4. Just before serving, add balsamic and gently stir chili. Taste and add sea salt or pepper as needed.
  5. Serve with whatever chili toppings tickle your fancy {we love cultured sour cream, avocado and green onions}!
  1. This recipe is fabulous as left overs or made ahead of time. I like to make it a day before serving to let the flavors melt together.
  2. Vegetarian option- omit the beef and use vegetable stock.
Adapted from The Kitchn
Adapted from The Kitchn
Alo Wellness https://www.alowellness.com/

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By | 2018-07-13T18:07:08+00:00 December 17th, 2014|Blog, Eat Real Food|0 Comments

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