Challenge Chili

By kathleen r. and kathleen r. from Woolwich Central School, Woolwich,ME.


The Woolwich Wildcats treated themselves to a scrumptious main meal of mouth watering CHALLENGE CHILI in November. The CHALLENGE CHILI made with fresh locally grown sweet onions, crisp green peppers and delicious carrots was enjoyed by all! The students got excited about lunch when the aroma of roasting garlic wafted through the halls as the tasty legumes simmered. Adding yellow julienned peppers as a garnish completes the rainbow medley of red, green and orange vegetables. Taste buds danced eating this CHALLENGE CHILI with just the right amount of spice. It was served with hot homemade blueberry cornbread and fresh tasty applesauce. YUM! 

Nutrition Facts

Serving size: 2/3 cup

From Fat16.04%
From Saturated Fat2.35%
From Sugar<2%%


Ingredient 6 servings 50 servings
raw onionlarge/1 large/9
raw green pepperlarge/1 large/9
raw carrotlarge/1 large/9
raw yellow pepper-as garnishlarge/1 large/5
garlic cloveclove/1cloves/21
olive oilTBLSP/2 cup/1
chili powdertsp/1 TBLSP/3
ground cuminTBLSP/1 cup/1/2
canned tomatoes no saltoz/5614.5oz can/32
canned black beansoz/16 #10can/1
canned red kidney beansoz/32 #10can/2


Chop vegetables into small chunks. Place in large pot with heated olive oil and saute onions, green peppers, carrots and garlic until near soft. Add tomatoes, seasonings and beans. Heat through and then simmer for at least an hour. Serve in bowls garnished with raw julienned yellow pepper.