Super Bowl Chili with Organic Beans from Fields of Agape

It’s Super Bowl Sunday, and we got some great news from LGG grower member Fields of Agape in Carthage, Indiana. Farm Aid, the organization started in 1985 with the help of Willie Nelson, Neil Young and our own locally-grown John Mellencamp, will be at Lucas Oil Stadium in Indianapolis today, serving chili made with Fields of Agape certified organic beans!

Keith and Anna Welch and Judith Avery, Fields of Agape partners, in one of Judith's fields

Farm Aid is partnering with Centerplate, the hospitality and culinary hosts of Super Bowl XLVI, to bring fans a Super Bowl first: HOMEGROWN Chili. With three varieties — organic vegetarian chili, beef chili and pork chili—this marks the first time that HOMEGROWN Concessions or an organic concessions item will be sold in the history of the Super Bowl.

HOMEGROWN Chili sales at the Super Bowl will benefit Farm Aid and family farmers. Centerplate will donate $2 to Farm Aid for every bowl of HOMEGROWN Chili sold.

Congratulations to Fields of Agape! They recently completed the three-year transition process to become organically certified. Fields of Agape products are available at FARMBloomington, Bloomingfoods, Pogue’s Run, Musgrave’s Orchard, and other food co-ops in Indiana.

Here’s that recipe for HOMEGROWN Vegetarian Chili

Serves 8-10 people.

Ingredients

½ cup diced carrot
½ cup diced celery
½ cup diced white onion
4 tablespoons cooking oil
3 teaspoons chopped garlic
3 tablespoons chopped jalapeño pepper
2 teaspoons ground cumin
1½ teaspoons crushed red pepper
1½ teaspoons ground white pepper
2 tablespoons kosher salt
2 cups vegetable stock
½ cup chopped green chiles (such as poblano or serrano)
½ cup cooked great northern beans, puréed in food processor or blender
1 cup cooked great northern beans, left whole
½ cup cooked black beans
½ cup cooked kidney beans
½ cup cooked garbanzo beans

Instructions

Sauté carrots, celery, and onions in oil until translucent.

Add garlic and jalapenos and sauté for an additional 30 seconds. Add spices and sauté until fragrant.

Add 1 cup of the vegetable stock and stir. [Note: set aside the other 1 cup of stock to thin chili, if needed, after adding beans or during simmering.]

Add chopped green chili, puréed beans and whole beans. Simmer for 30 minutes.

Season with salt and pepper to taste and garnish with your favorite toppings.