Cold temps are prime times to eat wholesome, warming foods. It just feels right.
And as Mantak Chia and William Wei say in their fascinating book, “Cosmic Nutrition: The Taoist Approach to Health and Longevity,” warming is about more than just temperature.
Yes, piping hot soups, stews and casseroles are excellent this time of year. But some ingredients have inherently warming effects on us physiologically. Chia and Wei point to proteins, natural starches, fats and more acidic foods.
They say eating all these kinds of grounding and fulfilling foods during winter months helps us feel more comfortable and balanced in our bodies, which lends itself to mental equanimity, too.
When you stop and think about it, you’re probably already inclined this way. It’s natural to crave heavier options when it’s chilly — foods that are more well-cooked, hearty and dense, such as chili, oatmeal, grains, beans, chowders, pasta with red sauce and soups.
So, today I’d like to offer you a recipe that fits the bill. It’s all-around warm, satisfying and just-right for this time of year — recent warm-ish weather aside.
I’ve adapted this recipe from ifoodreal.com, which has a lot of quick and easy meal ideas. I made it my instant pot, but the website also had instructions for a stovetop or slow cooker. I’ll share the slow cooker directions here, too.
Note that when the chili finishes cooking, it will be quite juicy. It’s good like that. The liquid will disappear as the chili sets more. I think you’ll find that it’s great either way, taste-wise and warming-wise. Enjoy!