The December Harvest of the Month for the Coulee Region Farm2School program is cheese. Wisconsin is home to more than 600 varieties, types and styles of cheeses that are crafted by more than 100 Wisconsin cheesemakers. Did you know it takes 10 pounds of milk to produce just one pound of cheese?! Cheese is also the perfect topping for our homemade Farm2School chili — give it a try for dinner tonight!
1 tablespoon extra virgin olive oil
1 cup diced onions
¾ cup diced carrots
¾ cup diced celery
1 cup diced green bell pepper
1 cup diced red bell peppers
1 teaspoon granulated garlic (or garlic powder)
1 tablespoon chili powder
1¾ cups frozen corn
1½ cups diced mushrooms
2 (14.5-ounce) cans diced tomatoes, undrained
1 (15-ounce) can black beans, undrained
1 (15-ounce) can kidney beans, undrained
1 tablespoon ground cumin
½ tablespoon dried oregano
½ tablespoon dried basil
½ teaspoon salt
Shredded cheddar cheese
Heat olive oil in a large pot over medium heat. Add onions, celery and carrots and sauté 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. Serve warm, topped with shredded cheddar cheese.
Nutrition information: Per serving: 150 calories, 2 g fat, 7 g protein, 27 g carbohydrate, 7 g fiber, 275 mg sodium