Around the U.S., aspiring teen chefs in schools that offer the C-CAP program, work with their culinary arts instructors to create an original, meatless entree. Students are able to express their creativity while learning about the Meatless Monday campaign and the benefits of going meatless at the start of every week. Each school sends in its best student recipe and, ultimately, seven finalists are selected and presented to a panel of judges, who narrow the finalists to three winners. The first prize gets $5,000 scholarship, second $3,000, and third $2,000.
For this third year of the contest, we asked students to create innovative pasta dishes. With the schools’ tight budget, food companies like Ronzoni and Jarlsberg Cheese donated products for the students to use. We’ll announce the winners of the 2013-2014 C-CAP Meatless Monday Recipe Contest in March, so stay tuned.
We have a treasure trove of marvelous meatless recipes from previous contests. This Meatless Monday, we’re happy to share Hector’s Hearty Chili from Hector Perez, Roberto Clemente Community Academy, Chicago.
6-8 servings
Ingredients:
1 C. Yellow Onion; finely chopped2 cloves Garlic; minced½ C. Green Bell Pepper; small dice½ C. Red Bell Pepper; small dice1 C. Yellow Squash; peeled, small dice1 C. Zucchini; peeled, small dice½ C. Celery; finely chopped1 (15¼oz.) Can of whole kernel corn; drained2½ Tbsp. Chili Powder4 tsp. Jalapeno pepper; finely chopped without seeds½ tsp. Ground Cumin1 tsp. Oregano; finely chopped1 tsp. Thyme; finely chopped1 Bay Leaf1(28oz.) Can of diced tomatoes not drained1 (15oz.) Can of tomato sauce2 (15½oz.) Cans of Red Kidney Beans; not drainedSalt and pepper to tasteAny finely shredded cheese; garnishCilantro; finely chopped, garnish
What to do:
In a medium pot over medium high heat, combine the onion, garlic, bell peppers, and sauté for about five minutes.Add squash, zucchini, celery, corn, chili powder, jalapeno, cumin, oregano, thyme, bay leaf, diced tomato, tomato sauce, salt and pepper.Bring to boil, and then reduce heat to low. Cover and simmer for approximately 1½ hours, stirring occasionally.Stir in beans and let them cook until tender, approximately 30 minutes.Plate in a bowl and garnish with any type of finely shredded cheese and finely chopped cilantro.
