Chunky Vegetable Chili

 

• 2 medium sweet potatoes, cubed
• 1/2 cup onion, peeled and chopped
• 1/2 cup yellow bell pepper, seeded, cored, and chopped
• 1 Tbsp. chile powder
• 1 tsp. ground cumin
• 1 28-oz. can tomatoes (with juice)
• 1 15-oz. can chickpeas, rinsed and drained
• 1 15-oz. can black beans, rinsed and drained
• 1 8-oz. can tomato sauce
• 1 cup cubed zucchini, cubed
• 6 Tbsp. sour cream (optional)

Place first nine ingredients (including juice from tomatoes) in a Dutch oven over medium-high heat, breaking up tomatoes with spoon, then stirring frequently until mixture comes to a boil. Reduce heat to a simmer, cover, and cook for 20 minutes, stirring occasionally. Add zucchini, replace cover, and simmer another 10 minutes, stirring occasionally, or until zucchini and sweet potatoes are tender. Ladle into bowls and top each serving with 1 tablespoon of sour cream (if desired). Serves 6.

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Papaya and Avocado Salad

From EatingWell:  April/May 2006

Crunchy jicama and walnuts pair with creamy papaya and avocado for an unusual salad.

4 servings, about 2/3 cup each | Active Time: 10 minutes | Total Time: 10 minutes

Ingredients

• 1 medium papaya, diced
• 1 medium avocado, diced
• 3/4 cup diced jicama
• 2 tablespoons chopped toasted walnuts
• 2 tablespoons low-fat raspberry vinaigrette

 

 

Preparation

1. Toss papaya, avocado, jicama, walnuts and raspberry vinaigrette in a medium bowl.

Nutrition

Per serving : 116 Calories; 8 g Fat; 1 g Sat; 4 g Mono; 0 mg Cholesterol; 11 g Carbohydrates; 2 g Protein; 5 g Fiber; 23 mg Sodium; 325 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 vegetable, 1 1/2 fat