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It’s finally fall in Chicago, and the days turn dark early as the cool weather transitions to chilly and eventually cold. Winter is in the wind, and our bodies yearn for warmth from within. A perfect way to feed that craving is by eating foods that help heat the body and warm you up. Just the right peppers and a little of this and a little of that will do the trick. It’s true that peppers are more than just spicy; they help your body generate heat. Proteins, especially meats like beef, also help produce heat, while drinking cold brews can speed up your adrenaline and create a perfect balance of inner heat and outer warmth.
By adding cinnamon, ginger, and red pepper, you can warm up the flavors of this bean stew, which is filled with good nutrition. It’s as easy to make as chili, but with terrific exotic flavors, you’ll have a new favorite meal that will make you and all your family and friends smile.
Ingredients
For the Stew:
- 1 tablespoon olive oil
- 2 cups chopped yellow or red bell peppers
- 2 cups cubed peeled butternut squash
- 1 1/2 cups chopped onions
- 2 teaspoons cinnamon
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne red pepper
- 1/4 teaspoon sea salt grinder
- 1 can (16 ounces) chickpeas (garbanzo beans), drained and rinsed
- 1 can (15 1/2 ounces) red kidney beans, drained and rinsed
- 1 can (14 1/2 ounces) diced tomatoes, undrained
- 1 cup water
For the Couscous:
- 3/4 cup vegetable broth
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 2/3 cup whole wheat couscous
- 1/4 cup golden raisins
Instructions
1. For the Stew: Heat oil in a 3-quart saucepan over medium-high heat. Add bell peppers, squash, and onions; cook and stir for 5 minutes or until the vegetables are softened. Add cinnamon, garlic powder, cumin, ginger, red pepper, and sea salt; cook and stir for 1 minute. Stir in beans, tomatoes, and water. Bring to a boil. Reduce heat to medium-low and simmer, covered, for 20 minutes or until the vegetables are tender.
2. For the Couscous: Bring the broth, cinnamon, and ginger to a boil in a medium saucepan over high heat. Remove from heat and stir in the couscous and raisins. Cover and let stand for 5 minutes or until the liquid is absorbed. Fluff the couscous with a fork.
3. Serve the stew over couscous in large soup bowls. Sprinkle with chopped fresh mint and toasted sliced almonds, if desired.