When winter settles in, I always make a big pot of hearty chili to get us through those chilly days - and it’s a lifesaver for anyone living with a chronic illness like fibromyalgia. This chili is packed with nutrients, fiber, and protein, making it both satisfying and nourishing. The best part? It’s perfect for batch cooking!

Once I’ve simmered a big pot of this delicious, warming chili, I portion it out into freezer-friendly containers. On those low-energy days when cooking feels overwhelming, I just pull out a pre-made batch, reheat, and enjoy a comforting, home-cooked meal without any extra effort.

Why Batch Cooking Works for Chronic Illness

Chronic pain and fatigue can make it challenging to prepare nutritious meals daily. Batch cooking on a day when you’re feeling a bit better lets you bank meals for when you’re not. Having these ready-to-go meals on hand helps me stay nourished even on tougher days. Plus, the boost from a warming bowl of chili always helps me feel recharged!

This recipe is from a ski hill in British Columbia, but I’ve changed a few ingredients to make it my own! Every time I make it I think of my dad.

Give it a try, and enjoy the benefits of having delicious, homemade meals that make winter - and life with chronic illness - a little easier.

Ingredients:

2 tbsp extra virgin olive oil

1 large onion, diced

4 garlic cloves, minced

1/2 bunch celery, diced

2 coloured peppers (of your choice - we love red and orange), diced

2.5 lbs ground beef (we use antibiotic-free from Wild Meadows Farm)

2 tbsp chili powder

1 tbsp cumin

2 tsp pepper

2 tsp salt

2 tsp onion powder

1 - 28 oz can kidney beans

2 - 28 oz cans diced tomatoes

1 small tin tomato paste

1/4 cup raw honey

1/4 cup apple cider vinegar

Instructions:

Heat the oil in a large pot and cook the meat until browned, drain the meat into a colander and over a bowl and set aside. Using the same pot (you may need more oil) saute the onion for a couple of minutes. Then add the chili powder, cumin, onion powder, salt and pepper, stirring to combine well. Add the beef to the vegetables and all the remaining ingredients: kidney beans, tomatoes, tomato paste, raw honey, and cider vinegar. Bring to a boil, turn down the heat and simmer for 1 hour.

It tastes even better on day two, after all of the flavours have melded together.

I serve this in bowls with avocado slices on top, or grated cheddar cheese. We also love it with sourdough bread / bun or a brioche bun slathered in grass-fed butter. We’ve also tried it on fries and nachos, and in a fajita shell.

I hope you love it as much as we do!

Cheers,

Alexis Tanner, RHN

The Nutritionist Mama

*Disclaimer - this is my own personal experience and not medical advice.