Rain Adams, 11, of Denver
Kids across the country pulled out pans, measured ingredients and stirred up the culinary scene for the fourth annual national Healthy Lunchtime Challenge. As part of the challenge, aspiring 8-12 year old chefs in the U.S. were asked to create and submit recipes that reflect healthy, affordable, original and delicious lunch options. Nearly 1,000 entries poured in and one recipe from each of the 50 states, four territories and the District of Columbia were selected as winners.
Rain Adams, 11, of Denver created the winning recipe for Colorado. Her original Turkey Chili recipe features a blend of fresh vegetables and lean protein hearty enough for big appetites, but also light and simple enough for a fast summer meal.
Rain and the other winning junior chefs will attend a special lunch with First Lady Michelle Obama on July 10, including a stop at the White House Kitchen Garden. Her recipe will also be included in a free downloadable e-cookbook, available on July 10 at pbs.org/ lunchtimechallenge.
Rain's Turkey Chili
By Rain Adams of Denver
“This chili is a vegetable‐packed super food that follows MyPlate guidelines,” says Rain. “Vegetables make up 50 percent of each serving, the turkey 25 percent. My secret ingredient, oats, makes up the grain, and completes this great tasting, healthy meal.” Rain recommends that this turkey chili be served with baked tortilla chips and apple slices.
Makes 10 Servings 288 calories, 6g fat, 40g carbohydrates, 23g protein
- 2 tablespoons olive oil
- 1 pound lean ground turkey
- 1 medium red bell pepper, deseeded and diced
- 1 small zucchini, diced
- 1 white onion, peeled and diced
- 1 cup carrots, peeled and diced
- 3 kale leaves with stems removed, chopped finely
- 2 (14.5‐ounce) cans fire‐roasted diced tomatoes in juice
- 1 (15‐ounce) can dark red kidney beans, drained and rinsed
- 1 (15‐ounce) can pinto beans, drained and rinsed
- 4 cups low‐sodium chicken broth
- 1 cup old‐fashioned rolled oats
- 2 tablespoons of chili powder (or to taste)
- 1 tablespoon honey
- 1 garlic clove, peeled and minced
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon salt
- ½ teaspoon pepper
- In a large stockpot, heat the olive oil over
medium heat. Add the turkey and cook,
breaking up the meat with a wooden spoon,
about 12 minutes, or until light brown and
- Add the vegetables to the stockpot, cover
and cook for 10 minutes. Add the remaining
ingredients, reduce the heat to low, and simmer
for 40 minutes.
Enjoy your delicious chili!