Chili And Carrots? Don’t Knock It Till You Try It

The Well is proud to partner with Northwell Health’s Employee Wellness program to offer healthy, easy recipes that everyone can enjoy.

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:

• 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
• 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
• ½ teaspoon cayenne pepper, ground
• 1 ½ tablespoons cumin, ground
• ¼ teaspoon salt
• Black pepper to taste

Directions:

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.
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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