Parkridge Medical Group February 16, 2015

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


  1. In a large cooking pot, warm olive oil over medium-high heat.
  2. Cook butternut squash, sweet potato and onion together in the oil for several minutes until the vegetables begin to soften.
  3. Add chili powder, cumin and garlic and mix well.
  4. Immediately add navy beans, tomatoes and vegetable stock to the pan and bring mixture to a boil, stirring frequently.
  5. Cover pan and reduce heat to low. Simmer for about 15 minutes.
  6. Add lime juice, stir and serve.

Nutrition Facts (Per Serving)

Servings: 6
Calories: 371
Total Fat: 6.4g
Saturated Fat: 0.9g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 126mg
Potassium: 1440mg
Total Carbohydrates: 63.7g
Dietary Fiber: 21.9g
Sugars: 10.1g
Protein: 18.6g