Seasonal ingredients add rich flavor and powerful nutrients to this heart-healthy wintertime dish.
Are you in the mood for something hearty, delicious and healthy? This may be the dish for you. Packed with fiber, potassium and a variety of vitamins, this winter chili recipe is low in fat and high in flavor. Plus, it’s cholesterol- and trans fat-free—so fire up the stove and get cooking for your health.
2 Tablespoons extra virgin olive oil
2 cups butternut squash, cubed
1 large sweet potato, diced
1 large white onion, diced
2 Tablespoons chili powder
1/2 teaspoon ground cumin
4 cloves garlic, minced
1 15-ounce can of navy beans, drained and rinsed
2 cups diced tomatoes
31/2 cups vegetable stock
4 teaspoons lime juice
- In a large cooking pot, warm olive oil over medium-high heat.
- Cook butternut squash, sweet potato and onion together in the oil for several minutes until the vegetables begin to soften.
- Add chili powder, cumin and garlic and mix well.
- Immediately add navy beans, tomatoes and vegetable stock to the pan and bring mixture to a boil, stirring frequently.
- Cover pan and reduce heat to low. Simmer for about 15 minutes.
- Add lime juice, stir and serve.
Nutrition Facts (Per Serving)
Total Fat: 6.4g
Saturated Fat: 0.9g
Trans Fat: 0g
Total Carbohydrates: 63.7g
Dietary Fiber: 21.9g