Chili And Carrots? Don’t Knock It Till You Try It
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Slightly smoky with just a touch of sweetness, llation_04 nwh_constellation_05 nwh_constellation_ this recipe is one you’ll come back to again and again.
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By Michelle Milgrim, RD, Northwell Health The Well is proud to partner with Northwell Health’s Employee Wellness program to offer healthy, easy recipes that everyone can enjoy.
Two Bean & Beef Chili – Serves 6 Michelle’s note: Get the most out of your carrot by keeping the skins on—most of the vitamin C, niacin, and phytonutrients are found in the skin. If you don't peel, just remember to scrub well.
Ingredients:
Directions:
• 3 onions, diced • 3 garlic cloves, thinly sliced • 6 carrots, diced • 2 tablespoons canola oil • 1 ½ pounds 90/10 ground beef • 2 cups low sodium beef stock llation_07 • 2 (15 ounce) cans reduced sodium kidney beans, drained • 1 (15 ounce) can reduced sodium cannellini beans, drained • 3 tablespoons dark chili powder • 1 teaspoon garlic powder • 1 teaspoon ancho chili, ground • 1 teaspoon smoked paprika, ground 9 • ½ teaspoon cayenne pepper, ground • 1 ½ tablespoons cumin, ground • ¼ teaspoon salt • Black pepper to taste
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1. Heat canola oil in stockpot over medium heat. Add onions, garlic, and carrots. Stir well and cook until onions are translucent, about 5 minutes. 2. Add ground beef. Use a slotted spoon to break apart the meat into small, evenly sized pieces. Cook until the meat begins to brown, about 5 to 7 minutes. 3. Add beef stock and stir to combine. 4. Rinse each can of beans, drain well, and add to pot. Stir well, cover, nwh_constellation_08 nwh_constellation_ and reduce to simmer for 30 minutes. 5. Mix in spices and simmer with cover on for 1 hour. 6. Remove cover, stir, and simmer for the last 30 minutes. Serve immediately or allow to cool before refrigerating.
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e Spring Fall 2021 2020 | Phelps Today 11
