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University of Illinois Extension serving Clay, Effingham, Fayette and Jasper Counties

Main Office (Effingham County)
1209 Wenthe Drive
Effingham, IL 62401
Phone: 217-347-7773
FAX: 217-347-7775
Hours: Monday - Friday 8 am to 4:30 pm

Branch Office (Clay County)
223 W Railroad St
Flora, IL 62839
Phone: 618-662-3124
FAX: 618-662-3191
Hours: Monday-Thursday, 8:00am - 4:30pm

Branch Office (Fayette County)
118 N. Sixth Street
Vandalia, IL 62471
Phone: 618-283-2753
FAX: 618-283-4932
Hours: Wednesday-Friday, 8:00am - 4:30pm

Branch Office (Jasper County)
1401 Clayton
Newton, IL 62448
Phone: 618-783-2521
FAX: 618-783-2232
Hours: Monday-Friday, 9:00am - 4:00pm

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Thank you for visiting our website. University of Illinois Extension is the link between the University and all of our friends and neighbors in Clay, Effingham, Fayette and Jasper counties. Extension staff offer practical, research-based education to help area residents improve their lives and communities through learning partnerships that put knowledge to work. Please contact us at the local Extension office with questions or to learn more about these educational or leadership opportunities. We also encourage you to add our site to your favorites list.

Today's Features

University of Illinois Extension Unit 21 is searching for candidates for an Extension Program Coordinator in Clay County.

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University of Illinois Extension Unit 21 is searching for candidates for an Extension Program Coordinator in Fayette County.

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The Jasper County Hunter Safety co-sponsored by Jasper County Extension and volunteers with the Illinois Department of Natural Resources will be Friday, March 20 from 6:00 p.m.-9:00 p.m. and Saturday, March 21 from 8:30 a.m.-4:00 p.m. at the Latona Christian Church, 9003 N. 325th St., Wheeler, IL (South of Wheeler). Click on "learn more" to register.

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Certified Livestock Manager Training: University of Illinois Extension acts as the subcontractor to the Illinois Department of Agriculture, to provide the CLM training required by the LMFA. For more information and training dates please click learn more.

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Recipe of the Month

White Chili


4 tsp. cooking oil

4 boneless chicken breasts

1 large onion, diced

2 cloves garlic, minced

1 can (4 ounces) chopped green chilies

2 tsp. cumin or chili powder

1½ tsp. oregano

2 cans (14.5 ounces each) reduced-sodium chicken broth

3 cans (15 ounces each) white (great northern) beans*


Heat 3 tsp. cooking oil in a large pot or deep skillet over medium heat.

Sauté chicken breasts in oil until thoroughly cooked. Remove from pan and cut into small pieces.

Add 1 teaspoon of cooking oil to pot/skillet. Add onion and minced garlic and saute for 10 minutes over medium heat.

Add the chicken pieces, green chilies, cumin, oregano and broth. Bring to a boil.

Reduce heat to low. Add beans and simmer for 25 minutes or until heated through.


* You can other favorite canned beans in this recipe.

Nutrition Facts: Servings per Recipe: 6 servings

Amount Per Serving

Calories 400

Fat 5g

Sodium 220mg

Total carbohydrate 51g

Fiber 11g

Protein 36g


Questions? Contact Jo Stine, Community Worker, SNAP-Ed at

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