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Cover the pot and bring to a boil, keeping a close eye on it. Once boiling, lower the heat to a simmer and cook for about 10 minutes, until the carrots are fairly tender and the zucchini is soft. Add the tomatoes, tomato paste, black beans, and cilantro, cover, and cook for about 10 more minutes. Mix in the agave and lime juice. Taste for salt and seasoning, and serve.

NUTRITION TIP

Foodies turn their noses up at frozen vegetables, but the methods for freezing vegetables have come a long way and frozen can have even more nutrients than fresh! How? The vegetables are flash-frozen soon after being harvested and the nutrients are retained. Those “fresh” vegetables in the bottom of the fridge that you have been meaning to eat have lost more nutrients over time. Yes, fresh is better, if used while fresh, but don’t shy away from the convenience of frozen. You’re still getting all that nutrition!

Chipotle Chili with Sweet Potatoes & Brussels Sprouts

SERVES 6 •ACTIVE TIME: 20 MINUTES •TOTAL TIME: 45 MINUTES

PER SERVING

(⅙ RECIPE):

Calories: 260

Calories from fat: 20

Total fat: 2.5 g

Saturated fat: 0 g

Trans fat: 0 g

Total carb: 54 g

Fiber: 14 g

Sugars: 11 g

Protein: 11 g

Cholesterol: 0 mg

Sodium: 860 mg

Vitamin A: 360%

Vitamin C: 120%

Calcium: 15%

Iron: 25%

This was one of those “clean out my cupboard and fridge” recipes. I had plenty of sweet potatoes and Brussels sprouts left over from holiday festivities and this was a flavorful and filling way to use them up. I put the recipe up on my blog and it went viral! No, not really, but lots of people made it and loved it so I had to include it in the book. Robust Brussels sprouts complement the sweetness of the sweet potatoes nicely, and the smokiness of the chipotle provides a perfect backdrop.

1 teaspoon olive oil

1 red onion, diced small

4 cloves garlic, minced

1 tablespoon coriander seeds, crushed

2 teaspoons dried oregano

3 chipotles in adobo, seeded and chopped

1½ pounds sweet potatoes (2 average-size), peeled and cut into

¾-inch pieces

12 ounces Brussels sprouts, quartered lengthwise (about 2 cups)

2 teaspoons ground cumin

1 tablespoon chili powder

1 (28-ounce) can crushed tomatoes

1 cup water

1 (16-ounce) can pinto beans, drained and rinsed

(about 1½ cups)

1½ teaspoons salt

Freshly squeezed lime juice

In a 4-quart pot over medium heat, sauté the onion in the olive oil for 5 to 7 minutes, until translucent. Add the garlic, coriander seeds, and oregano, and saute for a minute more. Add the remaining ingredients (except the lime juice). Mix well. The sweet potatoes and Brussel sprouts will be peeking out of the tomato sauce, but don’t worry, they will cook down.

Cover the pot and bring it to a boil, then lower the heat to simmer and cook for about half an hour, stirring often, until the sweet potatoes are tender but not mushy. Squeeze in the lime juice to taste and adjust any other seasonings. Let the chili sit uncovered for at least 10 minutes before eating.

INGREDIENT SCAVENGER HUNT

The chipotle has got to be this century’s sun-dried tomato. Barely glance at a menu and you’ll catch it weaseling its way into soups, sauces, omelets, even desserts. But the chipotle’s pervasive stature is not unearned. Its smoky heat adds so much flavor to anything it touches, you’d be hard pressed not to reach for it when you want to whip up something fast and tasty.

Watch any cooking show in the last decade and they’ll be sure to tell you that a chipotle is a smoked jalapeño. You can find them dried, but more commonly they come stewed in a can with adobo, a vinegary tomato-based sauce. I usually remove the seeds before using; that way you can get more chipotle flavor without adding too much heat. Because you won’t be using an entire can for a recipe, store the rest in a plastic bag and freeze. Just thaw when you need it again.

Chili Verde Con Papas

SERVES 6 •ACTIVE TIME: 20 MINUTES •TOTAL TIME: 45 MINUTES