Sweet Potato & Black Bean Chili

makes 4 (2 cup) servings

1 tbsp plus 2 tsp EVOO
1 medium-large sweet potato, peeled and diced
1 lg onion, diced
4 cloves garlic, diced
2 tbsp chili powder
4 tsp ground cumin
1/2 tsp ground chipotle chile
1/4 tsp salt
2 1/2 c water
2 15oz cans black beans, rinsed
1 14oz can diced tomatoes
4 tsp lime juice
1/2 c chopped fresh cilantro

Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 min. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10-12 minutes.

Add beans, tomatoes, and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.

Per Serving: 318 cals, 8 g fat, 0 mg cholesterol, 54 g carbs, 12 g protein, 15 g fiber, 547 mg sodium, 1040 mg potassium, vit A 243%, iron 33%, vit C 33%, potassium 30%, folate 29%, and calcium 16%

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Curried Whole Cauliflower

Makes 4 servings

1 large head cauliflower
1/2 c low fat mayonnaise
2 tbsp curry paste

Remove leaves from cauliflower and trim the woody core. Place the whole head in a microwave-safe glass bowl.

Mix mayo and curry paste in a small bowl. Spread the mixture evenly over the cauliflower.

Cover the bowl with a microwave-safe plate. Microwave on high until tender, 6-9 minutes. Let stand, covered, for 2 minutes more. To serve, cut into 4 portions or break into bite-sized pieces.

Per serving: 103 cals, 6 g fat, 8 mg cholesterol, 12 g carbs, 2 g protein, 2 g fiber, 404 mg sodium, 271 mg potassium, 72% Vit C