World's Healthiest Vegetable Chili

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

COOK TIME
50 
minutes

Ingredients

• 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

Preparation

• 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.