On Friday, February 3, the Odyssey School Student Council hosted our third annual chili cook-off. All proceeds from the event benefit the Odyssey Student Council. We had a fantastic time trying all of the chili submissions prepared by our staff, students, parents and our Health class!
And the winners are:
John Brinson, Head of Odyssey School
Lisa Bovee, Odyssey School Teacher
Mr. Hendrickson’s Health Class
You too can make a healthy batch of chili with this winning recipe prepared by our Odyssey Health Class!
Odyssey Health Class Chili
(makes 8 servings)
1 tablespoons canola oil
1 medium yellow onion
2 bay leaves
1 teaspoons ground cumin
2 tablespoons dried oregano
1 tablespoons salt
2 stalks celery, chopped
2 green bell peppers, chopped
1 jalapeño peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger crumbles (we used 3 Beyond Meat Feisty Crumbles)
3 (28 ounce) cans whole peeled tomatoes, crushed
1/4 cup chili powder
1 tablespoons black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn
Heat the oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeño peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.