This spicy, veggie-packed chili is simple to make and a delicious meal for the cooler days ahead. It is high in dietary fiber, a nutrient considered to be vital in the prevention and management of chronic diseases (including diabetes and cardiovascular disease). Sufficient dietary fiber intake promotes digestion, stabilizes blood glucose, fights inflammation, reduces cholesterol levels, and alleviates constipation. Dietary fiber is also known to induce feelings of fullness consumption of adequate amounts has been linked to a lower body weight and a decreased incidence of obesity.
Adapted from “The Lemon Bowl”
- 1 yellow onion, diced
- 1 red pepper, diced
- 1 (14.5-ounce) can fire-roasted diced tomatoes, drained
- 1 (15.5-ounce) can kidney beans, drained and rinsed
- 4 cups cubed butternut squash
- 2 cups low-sodium vegetable broth
- 1 cup corn
- 3 cloves garlic, minced
- chipotle peppers in adobo sauce*, seeded and minced
- 2 tablespoons cumin
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon oregano
- Salt and black pepper, to taste
Cooking Time: 4 Hours
Recipe Serves: 4-6 servings
- Place all of the ingredients in a slow cooker. Heat on high for 4 hours or on low for 8 hours.
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About UPMC Pinnacle
UPMC Pinnacle is a nationally recognized leader in providing high-quality, patient-centered health care services in south central PA. and surrounding rural communities. UPMC Pinnacle includes seven acute care hospitals and over 160 outpatient clinics and ancillary facilities serving Dauphin, Cumberland, Perry, York, Lancaster, Lebanon, Juniata, Franklin, Adams, and parts of Snyder counties. These locations care for more than 1.2 million area residents yearly, providing life-saving emergency care, essential primary care, and leading-edge diagnostic services. Its cardiovascular program is nationally recognized for its innovation and quality. It also leads the region with its cancer, neurology, transplant, obstetrics-gynecology, maternity care, and orthopaedic programs.