Recipe Of the Week

THE ATHLETE'S PALATE: MARK BITTMAN

Contributing chef Mark Bittman refuels postrun with this hearty dish featuring a healthier ratio of meat to vegetables.

From the February 2010 issue of Runner's World

Bean and Vegetable Chili

3 tablespoons olive oil
1/2 pound ground beef, pork, turkey, or chicken
Salt and freshly ground black pepper
1 onion, chopped
1 tablespoon garlic, minced
2 small eggplants, cubed
1 medium zucchini, chopped
2 carrots, chopped
1 cup mushrooms, quartered
1 fresh or dried hot chile, seeded and minced
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves
1 cup canned tomato, seeded and chopped
4 cups canned kidney beans, liquid reserved
Vegetable stock as needed (about two cups)
Fresh cilantro for garnish

Heat the oil in a large pot over medium; add the meat, season with salt and pepper, and cook until browned. Remove meat from pan and drain off all but three tablespoons of fat.

Heat the pan over medium-high. Add the onion and garlic; cook for about a minute. Add the vegetables; cook for 10 minutes or until they start to caramelize and dry out.

Add the seasonings and stir, then add the tomatoes and beans with enough of their liquid to submerge everything (use the stock if there isn't enough). Bring the mixture to a boil and cook about 15 minutes. Garnish with cilantro. Serves six.


CALORIES PER SERVING: 385
CARBS: 56 G
PROTEIN: 28 G
FAT: 5 G
ZINC: 36% DV

I got this recipe from Runner's World. It's yummy. My kids like it too.