Get Active is a movement to change our community—a change that challenges us to work together to make the healthy choice the easy choice.

It’s time for all of us to Get Active! and Cause. Community. Change.

Farm2School Chili Launch

Farm2School Chili- Try our County’s Bounty!

This Friday, November 17th, public schools in La Crosse, La Crescent-Hokah, West Salem, Bangor, Onalaska and Holmen will be serving a new locally sourced entrée, Farm2School chili. This dish is the first official entrée created by the Coulee Region Farm2School team. The entrée will be on menus at all 33 public schools as well as in the cafeterias at both Gundersen Health System & Mayo Clinic Health System-Franciscan Healthcare. Additionally, the People’s Food Co-op will serve the dish in the deli and it will appear on the menus at select Head Start & early child care sites!

This dish is minimally processed and delicious and is made with hearty beans and local veggies that were frozen during their peak season. Schools in the districts of West Salem and Bangor will add locally raised ground beef; Schools in the Holmen district will serve the chili with local ground pork from hogs raised by the districts’ own students!

The recipe is available at www.laxf2s.org –it makes a perfect entrée for a cool night and leftovers taste great. Visit Get Active La Crosse County’s Facebook page for serving suggestions and search #farm2schoolchili for photos of the event.

Seeking 5th Annual Healthy Living Heroes

The La Crosse Healthy Living Collaboration is currently accepting applications for the 2017 Healthy Living Hero Awards!  This is your chance to nominate a youth, individual or organization in our local community who has made a difference in the area(s)  of nutrition, activity and/or tobacco prevention.  Applications are due by December, 10th 2017.

Click here to view the application!

Farm2School Chili today’s featured recipe on WIZM

Print Recipe
Coulee Region Farm2School Chili
Introducing the first ever official entrée of the Coulee Region Farm2School program: Farm2School Chili! Coming to a school near you November 17, 2017!
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Lunch, Main Dish, Soup
Prep Time 15 minutes
Cook Time 30 minutes
Servings
cups
Ingredients
  • 1 Tbsp. extra virgin olive oil
  • 1 cup diced onions
  • 3/4 cup diced carrots
  • 3/4 cup diced celery
  • 1 tsp. granulated garlic (or garlic powder)
  • 1 Tbsp. Chili Powder
  • 1 cup diced green bell pepper
  • 1 cup diced red bell peppers
  • 1 and 1/2 cups diced mushrooms
  • 1 and 3/4 cups frozen corn
  • 2 (14.5 ounce) cans diced tomatoes, undrained (can use tomato sauce instead, if desired)
  • 1 (15 ounce) can black beans, undrained
  • 1 (15 ounce) can kidney beans, undrained
  • 1 Tbsp. ground cumin
  • 1/2 Tbsp. dried oregano
  • 1/2 Tbsp. dried basil
  • 1/2 tsp. salt
  • shredded cheddar cheese (optional)
Course Lunch, Main Dish, Soup
Prep Time 15 minutes
Cook Time 30 minutes
Servings
cups
Ingredients
  • 1 Tbsp. extra virgin olive oil
  • 1 cup diced onions
  • 3/4 cup diced carrots
  • 3/4 cup diced celery
  • 1 tsp. granulated garlic (or garlic powder)
  • 1 Tbsp. Chili Powder
  • 1 cup diced green bell pepper
  • 1 cup diced red bell peppers
  • 1 and 1/2 cups diced mushrooms
  • 1 and 3/4 cups frozen corn
  • 2 (14.5 ounce) cans diced tomatoes, undrained (can use tomato sauce instead, if desired)
  • 1 (15 ounce) can black beans, undrained
  • 1 (15 ounce) can kidney beans, undrained
  • 1 Tbsp. ground cumin
  • 1/2 Tbsp. dried oregano
  • 1/2 Tbsp. dried basil
  • 1/2 tsp. salt
  • shredded cheddar cheese (optional)
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat olive oil in a large pot over medium heat. Add onions, celery and carrots and sauté until tender.
  2. Stir in the bell peppers, garlic powder and chili powder. Cook about 6 minutes.
  3. 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.
  4. Stir in tomatoes, kidney and black beans. Season with oregano, cumin, basil and salt.
  5. Bring to a boil and reduce heat to medium. Cover and simmer for 20 minutes, stirring occasionally.
  6. Serve warm, topped with shredded cheddar if desired.
Recipe Notes

This chili is especially flavorful if made 1-2 days in advance as this allows the flavors to develop.

To prepare using local, frozen ingredients similar to the schools, use frozen Snopac vegetables in the same quantities listed above. These are available at area grocery stores including Woodman's, Festival Foods and the People's Food Co-op.

Some districts will also serve this chili with local ground beef or pork. To add this step, simply cook your ground meat thoroughly in a large pot, then set it aside, wipe out the pot and begin with step 1.

This recipe is very adaptable! Add other vegetables to mix it up, or try adding a little cayenne pepper for a spicy kick!

Share this Recipe