• Choose a category
• All
• Classic-Fiction

PER SERVING

(⅙ RECIPE):

Calories: 220

Calories from fat: 20

Total fat: 2 g

Saturated fat: 0 g

Trans fat: 0 g

Total carb: 42 g

Fiber: 10 g

Sugars: 8 g

Protein: 10 g

Cholesterol: 0 mg

Sodium: 610 mg

Vitamin A: 240%

Vitamin C: 220%

Calcium: 15%

Iron: 20%

If you’re looking for a chili change of pace, then go green! Tomatillos are like little presents already wrapped in nature’s gift wrapping. Just remove those papery husks and you have a tart, juicy green tomato just perfect for stewing up in a spicy chili. This makes a great one-pot meal: you’ve got kale for your veggie, potatoes for carbs, and beans for protein. But if you want to serve it over some rice or with corn bread, I’m not going to stop you.

1 pound baby Yukon Gold potatoes or other thin-skinned

creamy potato, cut into ½-inch pieces

1 teaspoon vegetable oil

1 large yellow onion, diced small

3 jalapeños, seeded and sliced thinly

1 green bell pepper, seeded and cut into medium dice

4 cloves garlic, minced

1 tablespoon ground cumin

1 teaspoon dried oregano (Mexican oregano, preferably)

1 teaspoon salt

⅓ cup dry white wine

1 pound tomatillos (about 10 small to medium ones), papery

skin removed, washed and chopped into ½-to ¾-inch pieces

1 pound kale, coarse stems removed, chopped into bite-size

pieces

2 cups vegetable broth

1 cup loosely packed fresh cilantro

¼ cup chopped scallions, plus extra for garnish

1½ cups navy beans

Juice of 1 lime

1 teaspoon light agave nectar

Place the chopped potatoes in a small saucepan, cover with water, and bring to a boil. Let boil, covered, for a little less than 20 minutes, until the potatoes are pierced easily with a fork). Drain and set aside. Prepare everything else while the potatoes are boiling.

Preheat a 4-quart pot over medium-high heat. Sauté the onion, jalapeños, and green pepper in the oil for about 7 minutes, until everything is softened and the onions are slightly browned. Use a little nonstick cooking spray and a splash of water if things appear dry.

Add the garlic, cumin, oregano, and salt. Sauté for a minute more, until the garlic is fragrant.

Add the white wine and tomatillos, turn up the heat a bit, and let the wine reduce and the tomatillos release their juices, about 5 minutes.

Add the vegetable broth, scallions, and ½ cup of the cilantro. Turn down the heat to a simmer (medium-low), cover, and cook for about 5 minutes, just to heat through.

Use an immersion blender to partially puree everything. If you don’t have one, then transfer half the mixture to a food processor and blend smooth, then transfer back to the pot. Don’t forget that if you are using a blender you need to be careful not to have a steam explosion, so pulse quickly and then lift the lid to let steam escape, then pulse again and repeat.

Add the kale, cover, and cook for about 10 minutes, until the kale is soft. Taste for sweetness/tartness. Add the cooked potatoes and the beans, and simmer for a few more minutes, until everything is heated through. Add the remaining cilantro, lime juice to taste, and agave. Taste for tartness and sweetness and adjust as needed. Ladle into bowls and garnish with the cilantro and scallions.

Lentil & Eggplant Chili Mole

MAKES 6 SERVINGS •ACTIVE TIME: 15 MINUTES •TOTAL TIME: 1 HOUR

PER SERVING

(⅙ RECIPE):

Calories: 220

Calories from fat: 20

Total fat: 2 g

Saturated fat: 0 g

Trans fat: 0 g

Total carb: 39 g

Fiber: 18 g

Sugars: 10 g

Protein: 13 g

Cholesterol: 0 mg

Sodium: 800 mg

Vitamin A: 30%

Vitamin C: 10%

Calcium: 10%

Iron: 25%

Eggplant and lentils make for a kinda beefy chili that warms you to the core on a cold winter’s night. If a little cocoa powder in chili is new to you, don’t take my word for its deliciousness: Mexico has been rocking the chocolate and chili for thousands of years. I prefer plain old green lentils for this dish. They’re easy to find and their mellow flavor works well with all the strong flavors of this recipe. Serve with Fresh Corn and Scallion Corn Bread (recipe follows), over rice, or over a baked