Recipe Archive

Spinach and Potatoes with Hot Bacon Dressing

Strawberries with Balsamic Vinegar & Pepper

Beet & Tomato Borscht

Triple-Gold Potato Salad

Date & Walnut Bread

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 in the 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 cup plain nonfat 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, and ¼ cup of the cilantro. 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 ¼ cup cilantro. Serve the chili topped with the yogurt.

Makes 4 servings

Nutrition information per serving
calories 311 •  total fat 7g (saturated 1g) • dietary fiber 12g • carbohydrate 53g • protein 12g •  sodium 440mg •  Good source of: beta carotene, fiber, folate, potassium, vitamin B6, vitamin C, zinc