GRAND RAPIDS, Mich. — March is National Nutrition Month -- making it the perfect time to try out healthy recipes or plant-based eating. Unsure of where to start? Spectrum Health's Culinary Medicine program may have the answer.
Spectrum Health announced this week that they will be moving into the Grand Rapids Downtown Market’s teaching kitchen. The second-floor space will continue to be used for culinary medicine classes and will become the future home of a Spectrum Health specialty practice that will focus on lifestyle medicine.
Their team currently offers Culinary Medicine Community Cooking classes on topics such as:
- Intro to Plant-Based Eating
- Heart Healthy Food Resolutions
- Plant-Based Cooking in a Hurry
- Brain Health and Bone and Joint Health
Dr. Leanne Mauriello, director of lifestyle medicine at Spectrum Health, and Chef Elizabeth Suvedi, who is going to demonstrate a recipe from an upcoming culinary medicine class joined My West Michigan Tuesday with upcoming event details and a healthy, One Pot Bean Chili recipe.
One Pot Bean Chili
Yield: 4 servings
Ingredients for chili
One 15oz can of black beans, not drained
7 ounces of diced tomatoes; canned
½ cup of vegetable broth
1 tablespoon of chili powder
1 tablespoon of cumin; ground
1 tablespoon of dried oregano
¼ teaspoon kosher salt
½ cup red onion; chopped
⅔ cup green bell pepper; chopped
½ cup zucchini; chopped
¼ cup carrot; chopped
½ cup corn; frozen
Ingredients for garnish
1 each tortillas; whole wheat or corn
½ teaspoon olive oil
cup cheddar cheese; shredded
Instructions
- Gather all ingredients, equipment and preheat oven to 350 degree.
- Combine all Chili ingredients in a medium-sized saucepan over medium heat. Bring to a simmer. Cook 30 minutes to allow the flavors to develop and the chili to thicken.
- To make tortilla strip garnish: cut tortillas into ¼ inch by 2-inch strips and place on a parchment lined baking sheet pan. Drizzle with olive oil. Bake until golden brown.
- To serve, top with 1 tablespoon of cheese and tortilla strips.
Nutrition Information
Serving Size: 1 cup
Calories: 236
Total Fat: 6.0 g
Saturated Fat: 3.0 g
Monounsaturated Fat: 0 g
Sodium: 402 mg
Total Carbohydrate: 30.0 g
Dietary Fiber: 8.0 g
Sugars: 3.0 g
Protein: 13.0 g
Source: Goldring Center for Culinary Medicine / Courtesy: Spectrum Health Culinary Medicine. Access more Culinary Medicine recipes here.
To register for the Downtown Market's Health and Wellness weekend, click here. To register for Spectrum Health's Culinary Medicine program, click here.
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