Try these recipes for healthy, low-cost

Try these recipes for healthy, low-cost eating.
Three-Bean Pasta
o 1 lb. uncooked whole-grain farfalle or other pasta
o 1 15-oz. can kidney beans, rinsed and drained
o 1 cup frozen green beans, thawed
o 1 small red onion, peeled and chopped
o 1 red bell pepper, seeded, cored, and chopped
o 1 15-oz. can chickpeas, rinsed and drained
o 3 Tbsp. Dijon mustard
o 2 Tbsp. olive oil
o 3 Tbsp. red wine vinegar
o 3 Tbsp. chopped fresh parsley
Prepare pasta according to package directions. Drain, rinse under cold water, and drain again. In a large bowl, combine drained pasta, beans, onion, bell pepper, and chickpeas. Mix remaining ingredients together in a small bowl. Pour over pasta, toss, and serve. Serves 6.
Chunky Vegetable Chili
• 2 medium sweet potatoes
• 1/2 cup chopped onion
• 1/2 cup chopped yellow bell pepper
• 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
• 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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