Fiery North Country Chili
Peru Blue
Peru Central School
Middle School Competition
2014
Ingredients:
Local Product
Chili
USDA (Commodity) Food
2 Tbsp. olive oil
½ head cauliflower
1 rutabaga
½ cup finely chopped cilantro
1 cup garbanzo beans
1 parsnip
1 large onion
2 bell peppers (1 red, 1 green)
3 chopped medium carrots
salt
6 garlic cloves finely chopped
3 Tbsp. chili powder
1 Tbsp. ground coriander
2 tsp. dried oregano
½ - 1 banana pepper chopped (substitute: 1 Tbsp. paprika or cayenne pepper)
1 Tbsp. tomato paste
2 Tbsp. cocoa powder
1 can (15 oz.) pinto beans drained
2 cans (14.5 oz.) diced, no-salt tomatoes
½ cup shredded low-fat cheddar cheese (topping)
2 corn tortillas broken into pieces
1 cup low-fat yogurt (topping)
1 cup scallions diced (topping)
¼ cup banana peppers (topping) (substitute: sprinkle top with paprika or cayenne pepper)
Tortillas
1½ cups whole wheat flour
1½ cups corn meal
¾ tsp salt
1 cup warm water
continued on back
Directions:
Fiery North Country Chili:
1. In large sauce pan sauté olive oil, parsnip, rutabaga, and carrots on medium heat for 10 minutes.
2. Add onions, garlic, salt, garbanzo beans, pinto beans, and cook for 2 more minutes.
3. Add chili powder, coriander, oregano, banana pepper, tomato paste and cocoa powder.
4. Stir in tomatoes, and 2½ cups water.
5. Simmer for about 1½ hours.
6. While cooking, grate cauliflower and stir in with cilantro 10 minutes before serving.
Tortillas:
1. In large mixing bowl stir together dry ingredients.
2. Stir in water to make crumbly ball of dough.
3. Knead dough until smooth and divide into equal portions.
4. Cover in plastic and let stand for 15 minutes.
5. Flatten by hand and then roll out to about 9 inches round.
6. Cook in skillet until golden brown on each side.
Serve in bowls with tortillas.
Garnish with yogurt, cheese, scallions and banana peppers.