Vegetable Chili

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Looking for a way to warm up during these cold winter months? Then bring on the heat! Chili not only warms your body, it also provides healthy nutrients. What makes this recipe so nutritionally fabulous is the little green legumes floating throughout. The lima beans in this recipe provide protein and fiber to keep you full as well as vitamins C, A, K, B6 and folate to help keep those winter colds away! In addition, 1/2 cup of lima beans provides over 10% of the recommended daily iron, a nutrient that many individuals do not consume enough of. Since lima beans are a non-heme iron, the vitamin C in the vegetable juice will increase its rate of absorption by nearly three times – a perfect pairing!

Makes 13 Servings (Serving Size: 1 cup)


  • 5 1/2 cups eggplant, peeled, small dice (about 1 1/2 lb eggplant)
  • 2 tbsp extra virgin olive oil
  • 8 oz onion, small diced
  • 2 tbsp fresh garlic, chopped
  • 3 cups zucchini, small diced
  • 46 oz vegetable juice
  • 3 tbsp chili seasoning mix or other sugar-free brand
  • 2 cups cooked green beans – 1 in cut, al dente
  • 8 oz cooked lima beans
  • Hot sauce (to taste)


In a hot pre-heated dry non-stick sauté pan, add 1 1/2 cups of diced eggplant and sauté until golden and tender. Remove and set aside. In large cook pot, sauté onions in canola oil until transparent.

Add garlic, sauté 2 minutes and add zucchini and sauté until just tender - al dente. Now add all remaining ingredients; 4 remaining cups of eggplant, vegetable juice, cooked green beans, cooked lima beans, chili mix and hot sauce.

Simmer 10 minutes and serve over brown rice


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