Indian, Cucumber, Tomato, and Yogurt Salad

This receipe makes a rather thick raita. if you like it thinner, don't drain the yogurt.

• 2 cups low-fat plain yogurt
• 2/3 cup diced, seeded cucumber
• 1/2 cup diced, seeded firm, ripe tomato
• 1/4 cup chopped red onion
• 2 mild fresh green chiles, stemmed, seeded, and chopped
• 2 tablespons chopped fresh clianto leaves
• Salt and freshly ground alck pepper, to taste
• 1 large clove garlic, crushed through a press
• 1 & 1/2 tablespoons fresh lemon juice
• 1/2 teaspoon pure chile powder
• 1/2 teaspoon ground cumin

Ingredients

1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
1 can (28 ounces) crushed tomatoes, undrained
1 can (15 to 16 ounces) pinto beans, rinsed and drained
1 can (15 to 16 ounces) dark red kidney beans, rinsed and driained
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) enchilada sauce ( 1 & 1/4 cups)
1 teaspoon dried oregano leaves
Toritilla chips, broken, if desired
Shredded Cheddar cheese, if desired 

Directions

1. Heat oil in 3-quart suacepan over medium-high heat. Cook onion and bell peper in oil 5 minutes, stirring occasionally until crisp-tender.
2. Stir in remaining ingredients except tortilla chips and cheese. Heat to boiling; reduce heat to medium-low. Simmer uncovered 10 to 15 minutes, stirring occaisionally. Sprinkle each serving with chips and cheese.

Note: brown 1/2 lb of turkey or faux ground beef before cooking onion and bell peper (drain if necessary)