I’ve got the perfect recipe for February, where freezing cold temperatures are the norm, Catholics start thinking about giving up meat on Fridays and of course, it’s American Heart Month.

This ingredient list may have a few vegetables that you’ve never tried before. Do not, I repeat, do not be afraid to step outside of your iceberg lettuce and baby carrots safety zone! Especially if you have finicky family members that “don’t like vegetables.” You just might find something they like!

Kale, which is high in fiber, iron, vitamins A and C and cancer-fighting antioxidants, is the trendiest leaf in the produce section so join the cool kids and add it to your cart.

Heart Healthy Chipotle Chili

2 tablespoons extra virgin olive oil
1 large yellow onion, diced
2 garlic cloves, diced
3 cups peeled and seeded butternut squash, cut into 1/2 inch pieces
1 medium parsnip, peeled and cut into 1/2 inch pieces
1 large sweet potato, cut into 1/2 inch pieces
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon unsweetened cocoa powder
1 teaspoon cinnamon
2 14.5 oz cans diced tomatoes, undrained
2 chipotle peppers in adobo sauce, diced
1 tablespoon adobo sauce (from the same can)
2 cups water
2 teaspoons vegetable base
2 cups chopped kale (remove the hard stems)f
1 15oz can black beans, rinsed and drained
Fresh ground pepper to taste

6 tablespoons of plain Greek yogurt (optional, for topping)

1. In a large pot, heat the oil over medium-high heat and add the onion and garlic. Sautee 3 minutes then add butternut squash, parsnips and sweet potato, stirring with a wooden spoon. Cook and stir occasionally for 10 minutes. Add in chili powder, cumin, cocoa and cinnamon. Cook for one more minute.

 

2. Stir in the tomatoes, chipotle peppers, water and vegetable base. Cover, reduce heat and simmer for 30 minutes or until vegetables are tender. Add the kale and stir until wilted. Add the black beans, cook an additional two minutes and add pepper to taste.

 

3. Serve with a dollop (one tablespoon) of Greek yogurt on top.