By Adam Zaremski
Not only can chili be good for you, but it can help others as well.
A chili lunch hosted by the Dietetics and Nutrition Department raised $450 for the Hurricane Katrina Relief effort.
The lunch, held on Nov. 3 at Buffalo State College in Caudell Hall, offered anyone who came a 12-ounce bowl of chili for $5.50, along with a bottle of water, an apple and bread. Nutritional information about the benefits of chili was also handed out.
Cara Boshart, a coordinated dietetics program major and one of the planners of the event, said the sale went very well.
“The sale was absolutely a success,” Boshart said. “We raised the money for the relief fund; the overall end product was great: meaning the food and decorations. And we had a great turnout.”
Besides holding the event for the relief, the other reason is for students in the Coordinated Nutrition program to familiarize themselves with planning, purchasing and budgeting events that give nutritional information to the public, said Donna Hayes, assistant professor and coordinated program in dietetics director.
“The students have to show a knowledge and skill, while promoting a healthy and nutrition value in the community,” Hayes said.
The department will evaluate how the event went in the following weeks and determine what could be changed to get more people to come out. This is the third year the department has held the chili lunch, with proceeds in the past going to other charity organizations.
There were two types of chili available at the lunch: black bean chili and chili with chicken. Tejaswini Rao, associate professor and thedidactic program in dietetics director, said that these two types of chili are healthier than the other recipes that incorporate red meat.
“The beans in chili make it a healthy meal,” Rao said. “The fiber in the beans helps to lower blood cholesterol, heart disease and boost the immune system.”
Adam Zaremski can be reached at sligum13@netscape.net
Black Bean Chili Recipe
4 cups black beans
2 cups tomatoes (canned diced)
2 large yellow onions (finely chopped)
1 ½ cups green pepper (finely chopped)
½ cup olive oil
1 tablespoon cumin seed
2 tablespoon oregano (or Beaujolais Blend Herbs)
1 teaspoon cayenne pepper
½ cup jalapeño chilies (finely chopped –can use canned)
3 cloves garlic (minced)
Salt to taste
½ lbs jack or cheddar cheese (grated)
1 cup sour cream
Cilantro
If using dried black beans – rinse well, place in a large pot and cover with water to several inches above top of beans. Cover and bring to a boil. Reduce heat and cook until beans are tender. When beans are cooked, strain them. Reserve 1 cup of cooking water and add back to the beans. If using canned – strain liquid and rinse the beans under running tap water.
Place cumin seeds and herbs or oregano in a small pan and bake in a 325 degree oven for about 10 minutes until fragrant. This can also be done in a dry frying pan on the stove for a few minutes, also until fragrant. Be sure to move the seeds around frequently.
Sauté onions, green peppers and garlic in oil with cumin seeds and herbs, cayenne pepper, paprika nd salt for 10 minutes or until onions are soft. Add tomatoes and chilies. Add beans and stir. Allow to simmer for 15-20 minutes.
To serve, place some grated cheese and then the hot chili in a heated bowl. Garnish with a spoonful of sour cream on top of the chili, sprinkle with green onions and a sprig of cilantro.
Recipe provided by Nutrition Department
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