We’ve encountered our share of parenting challenges over the past (almost) 11 years but none have been as difficult as dealing with bullying. I had hope that all of the anti-bullying campaigns eliminated these tiny tyrants but my oldest son’s kindergarten year proved otherwise. He was hit on more than one occasion. Hit…IN KINDERGARTEN! Speaking to the teacher and principal solved nothing and we felt that the best choice was to switch schools. But, bullies are everywhere…as I soon found out.

We have dabbled in the ‘mean kids’ area frequently but every year there is 1 kid that focuses their energy on tormenting others. #1 and #2 have both been victim of this type of kid and, as a parent, I felt absolutely helpless. Over the weekend, I found out that one of my children may have played a role in teasing another child and I was so disappointed. Each experience with bullying has been from the bullied or bystander standpoint and this was my first experience with the bully. After a discussion with our son, we discovered that his role was, again, more as a bystander…huge relief for me but we spoke again about how bystanders are guilty by not speaking up. He has since apologized for not speaking out against the bully and for hurting a friend’s feelings.

Each challenge, in parenting and life in general, is a learning experience for us. We grow, we adapt, we learn…no challenge comes without a lesson.

With legumes being eliminated from our diet, this chili loving family had to develop a recipe that tasted just as good without kidney beans. But I wanted something that was similar in size and texture as the kidney beans. Adding the butternut squash right at the end keeps it from getting too mushy and the balsamic vinegar is what gives the chili a smooth flavour. I think the bean-less version of chili was a winner!

Primal Beef Chili

Ingredients

2 pounds ground beef

1 large onion, chopped

1 red pepper, chopped

1 green pepper, chopped

1 jalapeno, finely minced

1 pound mushrooms, sliced

3 teaspoons minced garlic

1 T chili powder

1/4 t. cayenne

2 t. cumin

1/2 T paprika

1 c. beef broth

28oz canned tomatoes

398mL tomato sauce

5.5oz tomato paste

1/2 butternut squash, cubed 1/4″

1/4 cup balsamic vinegar

Directions

In a large pot, over medium-high heat, brown ground beef for 3 minutes. Add onions, red pepper, green pepper, and jalapeno; continue cooking for 3 more minutes. Add mushrooms and garlic; cook for another 2 minutes. Stir in all remaining ingredients (except butternut squash and balsamic vinegar). Bring to a boil, reduce heat, and simmer (partially covered) for 15-20 minutes.

Stir in squash and cook for 5-7 minutes; until squash is slightly tender. Pour in balsamic vinegar and serve immediately.