Sweet Veggie Chili and Corn Bread
Team: Poppin' Peppers
Host School: Randolph Elementary School
Age Group: Middle School
Ingredients
Chili:
5 carrots
2 sweet potatoes
2 onions
4 peppers; variety of colors
2 Zucchini
2 cans Kidney beans
2 cans Blk. Beans
4 Tbsp. Olive Oil
1 Tbsp. Garlic
2 c. Vegetable broth
1 can crushed tomatoes
1 can petite dice tomatoes
1 can tomato sauce
5 tbsp. Chili
1 tbsp cumin
1 tsp Pepper
3 tsp salt
1 ½ C. Maple Syrup (Our local ingredient)
Corn Bread:
1 egg
1 ¼ c Flour
¾ c. Corn meal
¼ C. Maple Syrup
2 Tsp. Baking Powder
½ tsp. Salt
1 C. Milk
¼ C. Oil
1 C. Shredded Cheddar Cheese
Preparation Instructions
Chili:
Chop all vegetables
Saute with olive oil over high heat;
Garlic and onion, add sweet potato
Add 2 c. chicken broth then add carrots
Cook until tender add peppers
Add Zucchini Cook until Tender
- In another pot add
Crushed tomatoes, diced tomatoes, tomato sauce
Drain beans and add
Add spices
- When vegetables are tender drain and add to the sauce mixture and heat over high heat until heated through.
- Add Maple Syrup
Corn Bread (bowl for chili):
Mix All dry ingredients together
Mix egg, Milk, oil maple syrup together then add to dry ingredients
Mix together and bake at 350 degrees for 20 minutes
When all ingredients are combined add Shredded Cheddar Cheese
To serve: hollow out the cornbread to make a bowl, and serve the chili in the bowl.