Called ‘Worlds Healthiest,’ this dish uses vegetables at the top of the antioxidant list; the most nutrient-rich legumes, fresh tomatoes, and peppers, using heart healthy pure olive oil.
To make this chili even healthier, use low-fat, low-sodium broth and juice as well as frozen beans. Any type of winter squash is great, but acorn takes the cake when it comes to nutrients and antioxidants. If you must use canned beans, please rinse well before using.
- 1 tablespoon pure olive oil
- 2 acorn squashes, peeled, seeded and cubed
- 1 carrot, peeled and chopped
- 1 small onion, peeled and minced
- 2 tablespoons chili powder
- 1 tablespoon brown sugar
- 2 teaspoons cumin
- 3 cloves garlic, peeled and chopped
- 2 cups fresh tomatoes, chopped
- 1 cup pure vegetable juice
- 204 jalapeno peppers, seeded and minced
- 2 cups vegetable broth
- Salt and pepper, to taste
- 1 cup frozen or canned lima beans
- 1 cup white or red, cooked kidney beans
- 1/2 cup Great northern beans, cooked
- 1 cup lightly packed cilantro leaves, chopped
- 1 In a large saucepan, heat half the oil over medium high heat until shimmering. Add squash, cooking and stirring about 7-9 minutes, or until starting to brown.
- 2 Transfer to a bowl; set aside. In the same pot, add remaining oil with carrots and onion.
- 3 Cook, while stirring once or twice, until starting to brown, about 10 minutes. Add chili powder, brown sugar, cumin, and garlic, cooking an additional 1 minute.
- 4 Add remainder of ingredients, bring to boiling and reduce heat to low. Cover and simmer about 30 minutes, or until squash is tender. Serve immediately.