Beef and Chipotle Chili with Orange Radish Salad

Peel Carrot (1) and Yellow Onion (1) and dice into 1/4 inch pieces; set aside. Cut Red Bell Pepper (1) in half and discard stem, seeds, and pith. Slice pepper into thin slices and set aside. Slice Shallot (1) in half lengthwise, then thinly slice across; place in medium bowl.

Thinly slice the Fresh Mint (1/3 cup) leaves and Radish (1 bunch) and add to the bowl. Thinly slice the Scallion (1 bunch); set aside. Drain Canned Cannellini White Kidney Beans (2 cups) into a colander but do not rinse; set aside.

Heat a large saucepot over medium high heat. Add 1 tablespoon olive oil. Add the onion, peppers, and carrot. Cook for 5 minutes until onions are tender.

Break up the Ground Beef (8 oz) into small chunks with your hands and add to the pot; cook for 5 minutes, until the beef is mostly cooked.

Add the Chili Spice Mix (1/2 Tbsp) and stir. Cook for 1 minute.

Add Canned Crushed Tomatoes (3 1/3 cups), Chipotle Chili Puree (1/4 cup), cannellini beans, 1 cup water, 1 teaspoon salt and 1/2 teaspoon pepper. Increase heat to high and bring to boil. Then, reduce heat to low and simmer for 20 minutes. Stir occasionally.

Cut the bottom and top off each Oranges (2). Stand the orange on one end and cut away the peel and pith with a small knife. Cut peeled orange into thin slices across, add to sliced shallot, mint, and radish in medium bowl. Add 1 tablespoon olive oil, 1/4 teaspoon salt and pepper

Divide the salad onto two plates. Taste the chili and add more salt if neeed. Divide the chili between 2 bowls. Garnish each bowl of chili with Sour Cream (2 pckg) in the center on top with height. Sprinkle green onions over and around the sour cream and chili in both bowls.

Serve and enjoy!