Meals in minutes- healthy chili toppings
Chef Heather Vanhorn of Mayo Clinic Health System joins us with some healthier chili topping options!
The chili recipe will also be used by the ‘Farm2School’ program this week. The ‘Farm2School’ program is sponsored by Mayo, Gundersen, the La Crosse County Health Department, and the five La Crosse County Schools. This chili will be served on friday at area schools and businesses to promote healthy eating habits.
Coulee region Farm2School Chili
Prep Time: 15 minutes
Cook Time: 30 Minutes
Servings: 11 cups
1 TB extra virgin olive oil 1 and 3/4 cups frozen corn
1 cup diced onions
2 (14.5 ounce) cans diced tomatoes (substitute with tomato sauce, plain, if desired)
3/4 cup diced carrots
1 (15 ounce) can black beans, drained and rinsed
3/4 cup diced celery
1 (15 ounce) can kidney beans, drained and rinsed
1 tsp granulated garlic (or garlic powder)
1 TB ground cumin
1 TB Chili Powder
1/2 TB dried oregano
1 cup diced green bell pepper
1/2 TB dried basil
1 cup diced red bell peppers
1/2 tsp salt
1 and 1/2 cups diced mushroomss
shredded cheddar cheese (optional)
Heat olive oil in a large pot over medium heat. Add onions, celery and carrots and saute until tender.
Stir in the bell peppers, garlic powder and chili powder. Cook about 6 minutes.
Stir in the mushrooms and frozen corn. Cook about 5 minutes and test to make sure all vegetables are tender. Add cooking time if needed.
Stir in tomatoes, kidney and black beans. Season with oregano, cumin, basil and salt.
Bring to a boil and reduce heat to medium. Cover and simmer for 20 minutes, stirring occasionally.
Healthy Chili Topping Options
Greek Yogurt (Low Fat 2%)
Jalapeno Pepper (Fresh)
Green Onion (Fresh)
Lime Juice (Fresh)
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