Heidi Diller, R.D.
Heidi Diller, R.D., serves as the Corporate Dietitian for SUPERVALU and supports all health and nutrition marketing and communications initiatives for the Albertsons, Cub Foods, Jewel Osco and the Shop n Save Banners. A culinary enthusiast with a passion for making healthy eating fun and delicious, Heidi easily turns the science into consumer friendly concepts and store programs. Her mission is to provide customers and associates with inspiring health solutions they can incorporate into their everyday lives.
Diller is a graduate of Cal Poly, San Luis Obispo, California with a B.S. degree in Dietetics and Food Administration. She completed her internship as Northridge Hospital in Los Angeles. She is a Registered Dietitian and an active member of the Academy of Nutrition and Dietetics (AND), Dietitians in Food and Culinary and Supermarket Dietitian Practice Groups.
Her passion for nutrition, health and wellness combined with nine years of supermarket expertise has made her a sought after speaker, brand ambassador and media spokesperson. Diller has presented lectures locally and nationally including the AND’s Food and Nutrition Conference and Expo as well as at the Food and Marketing Institute (FMI) National Convention. She has also appeared on over 900 media interviews locally and nationally. She enjoys cooking, hiking, photography and writing.
Jennifer Shea Rawn, MS, MPH, RD
Jennifer Shea Rawn MS, MPH, RD is a leading health and nutrition communications expert and Registered Dietitian.
Rawn holds a Bachelor's Degree in psychology from Boston University, a Masters in Nutrition (MS) from the Friedman School of Nutrition Science and Policy at Tufts University and a Masters in Public Health (MPH) from Tufts University School of Medicine. Rawn is a Registered Dietitian (RD) and completed her Dietetic Internship through Simmons College. Rawn is a member of the Academy of Nutrition and Dietetics, the Rhode Island Dietetic Association and the Food and Culinary Dietitians Practice Group. In 2009, Jennifer was awarded the Women of Influence in the Food Industry Award by the Griffin Report of Food Marketing.
Rawn's passion for health and wellness has led her to positions as media expert, health and nutrition expert, public speaker and consultant. Jennifer is currently the Retail East Dietitian for SUPERVALU where she covers the supermarket chains of SHAW'S and STAR MARKET, FARM FRESH, SHOPPERS, ACME Markets, JEWEL-OSCO, HORNBACHER'S and SHOP 'N SAVE.
Rawn is a source for national and local TV, radio, print and social media. Rawn has worked with groups ranging in size from 1-400+ in both community and corporate environments.
Jennifer currently resides in East Greenwich, Rhode Island with her husband, and is a long-time native to New England. In her free moments, she enjoys spending time outside running, hiking, relaxing at the beach, cooking, trying new restaurants, learning about all things food and wine, boutique shopping, practicing yoga, learning to garden, listening to music and traveling. Rawn has completed 9 marathons and countless half marathons around the New England area.
About SUPERVALU INC.
SUPERVALU INC. is one of the largest companies in the U.S. grocery channel with annual sales of approximately $37 billion. SUPERVALU serves customers across the United States through a network of approximately 4,300 stores composed of 1,104 traditional retail stores, including 798 in-store pharmacies; 1,309 hard-discount stores, of which 922 are operated by licensee owners; and 1,900 independent stores serviced primarily by the company’s traditional food distribution business. SUPERVALU has approximately 135,000 employees. For more information about SUPERVALU visit www.supervalu.com.
Active Time: 20 minutes
Total Time: 4-5 hours
Amount: 10 servings
1 (16 ounce) package Dry Red Kidney Beans, soaked, rinsed and drained
3 pounds 93% Extra Lean Ground Beef
2 tablespoons chopped garlic
4 tablespoons Chili Powder, divided
4 tablespoons ground cumin, divided
1 (16 ounce) package frozen pepper stir-fry vegetables, roughly chopped
1 (29 ounce) can No Salt Added Tomato Purée
2 (14.5 ounce) cans No Salt Added Diced Tomatoes, undrained
2 cups water
1 (4 ounce) can diced jalapeños, drained
2 tablespoons Dried Oregano Leaves
1 teaspoon cayenne pepper
1 teaspoon Salt
Cook beans according to package directions. Meanwhile, in large skillet, cook and crumble ground beef, garlic, 1 tablespoon chili powder and 1 tablespoon cumin until no longer pink; drain off fat and transfer to 6-quart or larger slow cooker.
Add in remaining ingredients including remaining 3 tablespoons chili powder and cumin; stir to combine. Cook on HIGH 4-5 hours or LOW 8-10 hours, adding beans when their cooking process is done.
Serve with Light Sour Cream and Shredded 2% Milk Cheddar Cheese, if desired.
Note: 3 (15 ounce) cans Light Red Kidney Beans, rinsed and drained, can be substituted for the dried and cooked beans, however it will increase the sodium level to 650mg per serving.
Serving Size 1/10 of recipe; Calories 370; Total Fat 8g; Saturated Fat 3g; Cholesterol 65mg; Sodium 390mg; Carbohydrates 45g; Fiber 12g; Protein 36g
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