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 (shown in photo), 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 ½-inch slices
- 1 cup carrot juice
- 1¾ cups cooked chick-peas or canned (rinsed and drained)
- 1 can (15 ounces) hominy, rinsed and drained
- ½ cup chopped cilantro
- ¼ teaspoon salt
- ½ cup plain fat-free yogurt
- 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.
- Stir in the chayote, carrot juice, chick-peas, hominy, ¼ 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.
- Stir in the remaining ¼ cup cilantro. Serve the chili topped with the yogurt.
Nutrition per serving: 310 calories, 7g total fat (1g saturated), 12g dietary fiber, 53g carbohydrate, 12g protein, 585mg sodium.
A good source of: beta carotene, fiber, folate, potassium, vitamin B6, vitamin C, zinc.
Also see Summer Squash Sauté.