Recipes

Carrot Chili

Carrot Chili

Cooking Times

Ready in: 55 minutes
Prep time: 5 minutes
Cook time: 50 minutes

Ingredients

  • 1 tbsp olive oil
  • 6 Bagged Carrots
  • 1 green pepper, diced
  • 1/2 yellow, diced
  • 4 garlic cloves, minced
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 tsp paprika
  • 1 tsp course salt
  • 1/2 tsp smoked paprika
  • 1 can (15-ounce) black beans, drained and rinsed
  • 1 can (15-ounce) kidney beans, drained and rinsed
  • 1 can (15-ounce) pinto beans, drained and rinsed
  • 1 can (15-ounce) fire roasted tomatoes
  • 2 cups vegetable broth
  • Optional toppings, red onion, cilantro, avocado, jalapeu00f1o, cheese

Directions

  1. Washed and peel carrots, then dice into small chunks.
  2. Sauté carrots, onions, and garlic in the oil on medium heat in a large pot for about 10 minutes.
  3. Add the chili powder, cumin, oregano, paprika, salt, and smoked paprika. Sauté for an additional 2 minutes
  4. Mix in the beans, tomatoes, and vegetable broth. Bring to a boil, then reduce heat to low and cook for 40 minutes.
  5. Add toppings and serve.

Tips for Storing Carrots

1

Containers

Store carrots in a resealable plastic bag or other airtight container.
2

Shelf Life

To extend the shelf life of your carrots, you can place a damp paper towel in the bag or container, but avoid storing carrots in water as it will soften their texture.
3

Temperature

Carrots should be stored in the refrigerator between 34 and 36 degrees Fahrenheit.
4

Avoid Ethylene

Avoid storing carrots near ethylene-producing fruits and vegetables, such as apples or pears.

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