June 18, 2020
This heart-healthy chili is delicious, chocolate for dinner or lunch & breakfast! Why not, your heart will LOVE you!
Preheat oven to 425 F/220 C degrees. Slice squash into quarters, scoop out seeds. Bake until golden, 20 to 25 minutes 20 Minutes . Peel and cube squash. In a skillet heat oil to medium heat. Add the onion and garlic, sauté for 2-3 minutes 2 Minutes until soft. Then add carrots, celery, zucchini and saute until tender. Next add peppers, corn and saute until tender.
Add squash, mix well. Add both types of tomatoes and tomato paste, blend thoroughly. Next add beans and stir gently until well mixed. Add chocolate and stir until melted. Allow all flavours to meld, simmer for 30-40 minutes 30 Minutes until well-incorporated. Add flaxseed and water (if the chili is too thick for your taste, add more water).