Plant Part Chili

The onset of winter has brought colder temperatures to the garden.  To keep students warm, we have been making a scrumptious vegetable stew.   Students incorporated all 6 plant parts (roots, stems, leaves, flowers, fruits, and seeds) in the stew.  In doing so, the Bay View students learned the different roles of plant parts and their nutritional benefits.  Below is a great chili recipe perfect for a cold night.

Plant Part Chili

Ingredients

• 2 teaspoons vegetable oil
• 1 medium onion, chopped
• 2 carrots chopped
• 1 head of broccoli chopped
• 2 stalks of celery chopped
• 1 medium green bell pepper, chopped
• 3 cloves garlic, finely chopped
• 1 (141⁄2-ounce) can diced tomatoes
• 2 cups fresh or canned corn
• 1 (141⁄2-ounce) can low-sodium vegetable broth
• 2 teaspoons chili powder
• 2 teaspoons dried oregano
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can red beans, drained and rinsed
• 8 tablespoons fat free sour cream (optional)

Preparation
1. In a large pot, heat oil over medium heat.
2. Sauté onion, bell pepper, carrots, broccoli and celery and garlic until tender about 5 minutes.
3. Add tomatoes, corn, vegetable broth, chili powder, oregano, and beans. Stir well.
4. Cover and simmer until thoroughly heated, about 15 minutes.
5. Spoon into 8 bowls. If desired, top each bowl with one tablespoon of fat free sour cream and serve with whole grain rolls.