Evidence is pouring in on why you should be noshing on chilies. Not only are these fiery vegetables low in fat, low in sodium, and high in fiber, they are veritable power plants of vitamins (A, B1, B2, B3, C, and E), phytochemicals, and antioxidants. According to researchers in the Ethnobotany Department at Fort Lewis College in Durango, Colorado, one medium green Chile contains up to six times the amount of vitamin C in a Valencia orange, and twice the amount of vitamin A and beta carotene in a carrot. This makes the humble Chile pepper an valuable – and tasty – source of nutrients that boost the immune system.