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
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.
