1 minute read
Recipe: Chili And Carrots? Don’t Knock It Till You Try It
Chili And Carrots?
Don’t Knock It Till You Try It
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Slightly smoky with just a touch of sweetness, this recipe is one you’ll come back to again and again.wh_constellation_04 nwh_constellation_05 nwh_constellation_06
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.
Directions:
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Ingredients:
• 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 stockwh_constellation_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 wh_constellation_09 • • 1 teaspoon smoked paprika, ground ½ teaspoon cayenne pepper, ground • 1 ½ tablespoons cumin, ground • ¼ teaspoon salt • Black pepper to taste
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, and reduce to simmer for 30 minutes.nwh_constellation_08 nwh_constellation_09 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.
