| Fast Prep

jamaican pepper pot

prep: 30 minutes | cook: 15 minutes | MAKES: 6 servings (1½ cups each)

• 1 Tbsp. vegetable oil
• ½ cup chopped onion
• 1 Tbsp. grated fresh ginger
• 1 fresh habanero or serrano chile pepper, seeded and minced (tip)
• 2 cloves garlic, minced
• 2 14.5-oz. cans reduced-sodium chicken broth
• 1 lb. sweet potatoes, peeled and cut into ½-inch chunks
• 1 14- to 16-oz. pkg. frozen meatballs
• 1 tsp. snipped fresh thyme
• 5 cups baby spinach
• 1 13.5-oz. can unsweetened coconut milk
• 1 cup frozen sliced okra*
• ¼ tsp. salt
• Toasted unsweetened flaked coconut
• Lime wedges

1. In a 4-qt. pot heat oil over medium heat. Add the next four ingredients (through garlic); cook and stir until tender.

2. Add next four ingredients (through thyme) and bring to boiling; reduce heat. Simmer, uncovered, 15 minutes or until sweet potatoes are tender. Add spinach, coconut milk, okra, and salt. Cook 2 to 3 minutes more or until heated through and spinach is just wilted. Top servings with coconut. Serve with lime wedges.

*TIP: If using fresh okra, remove and discard the stems; slice the okra. Add to pot with the sweet potatoes.

PER SERVING: 444 cal., 32 g fat (18 g sat. fat), 23 mg chol., 1,033 mg sodium, 27 g carb., 6 g fiber, 6 g sugars, 13 g pro.