Recipe Archive

Blueberry Cobbler

Cherry-Raspberry Crisp

Basmati Rice, Chick-Peas & Toasted Almonds

Thai-Style Salmon

Pumpkin Frittata

Southwestern Meatless Chili

Southwestern Meatless Chili

In this Southwestern-style chili, green is the color scheme (from sweet bell and jalapeño peppers, scallions, and cilantro). Also from the Southwest—and also green—is a pear-shaped squash called chayote, with a mild flavor similar to other summer squash. You can find chayotes in the produce section of large supermarkets, especially in the Southwest or South (where they’re more likely to be called mirlitons). If you can’t find a chayote, use 1 medium zucchini instead.

1 tablespoon olive oil
2 green bell peppers, diced
4 scallions, thinly sliced
3 cloves garlic, minced
1 canned or bottled jalapeño pepper, finely chopped
1 chayote, peeled, halved lengthwise,
   and cut crosswise into 1/2-inch slices
1 cup carrot juice
1 3/4 cups cooked chick-peas
or canned (rinsed and drained)
1 can (15 ounces) hominy, rinsed and drained
1/2 cup chopped cilantro
1/2 teaspoon salt
1/2 cup plain fat-free yogurt

1 In a nonstick Dutch oven, heat the oil over medium heat. Add the bell peppers, scallions, garlic, and jalapeño, and cook until the bell peppers are tender, about 7 minutes.

2 Stir in the chayote, carrot juice, chick-peas, hominy, 1/4 cup of the cilantro, and the salt. Bring to a boil. Reduce the heat to a simmer, cover, and cook for 10 minutes, or until the vegetables are tender and the stew is flavorful.

3 Stir in the remaining 1/4 cup cilantro. Serve the chili topped with the yogurt.

Makes 4 servings

Nutrition Information (per serving)
calories 311  •  total fat 7g (saturated 1g)  •  cholesterol 1mg  •  dietary fiber 12g  •  carbohydrates 53g  •  protein 12g  •  sodium 730mg  •  Good source of: beta carotene, fiber, folate, potassium, vitamin B6, vitamin C, zinc