Vegetarian Chili
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- Vegetable oil, palm kernel ‎ 1 1/2 tsp.
- Onions, raw chopped 1/3 c., 2 tbsp., 1 1/8 tsp. ‎
- Garlic, raw ‎ 2 1/4 tsp.
- Spices, cumin seed ground 3/4 tsp.
- Spices, chili powder ‎ 3/4 tsp.
- Spices, pepper, black ground 3/8 tsp.
- Redpack Tomato Paste, 111oz Can - CS of 6 ‎ 1 tbsp., 2 1/8 tsp. ‎
- Beverages, water, tap, municipal ‎ 1/3 c., 2 tbsp., 1 1/8 tsp. ‎
- Bush's Light Red Kidney Beans 16 oz ‎ 11 5/8 oz.
- Beans, pinto, canned, drained solids ‎ 11 5/8 oz.
- Carrots, raw grated 3/4 c., 3 tbsp., 1 1/8 tsp. ‎
- Tomatoes, red, ripe, canned, packed in tomato juice ‎ 1 lbs., 7/8 oz. ‎
- Peppers, chili, green, canned ‎ 2/3 c., 2 5/8 tsp. ‎
- Corn, sweet, yellow, canned, whole kernel, drained solids ‎ 1/3 c., 2 tbsp., 1 1/8 tsp. ‎
- Spices, oregano, dried leaves 3/8 tsp.
- Cheese, cheddar, nonfat or fat free ‎ 6 oz.
INSTRUCTIONS
- Heat oil in a large pot over medium heat. Saute onions and garlic until translucent.
- Add cumin, chili powder, and pepper, and saute. Add tomato paste and cook until slightlybrowned, ensuring not to burn.
- Add water and cook until the bottom of the skillet is deglazed. Add all remaining ingredientsexcept oregano.
- Reduce heat and simmer for an hour. Add oregano and simmer to incorporate flavors.Remove from the heat and serve hot. Add 1 oz shredded cheese to each portion of chili.
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Vegetable oil, palm kernel ‎ 2 tbsp.
- Onions, raw chopped 1 pt.
- Garlic, raw ‎ 3 tbsp.
- Spices, cumin seed ground 1 tbsp.
- Spices, chili powder ‎ 1 tbsp.
- Spices, pepper, black ground 1 1/2 tsp.
- Redpack Tomato Paste, 111oz Can - CS of 6 ‎ 1/3 c., 1 tbsp., 2 tsp. ‎
- Beverages, water, tap, municipal ‎ 1 pt.
- Bush's Light Red Kidney Beans 16 oz ‎ 3 lbs.
- Beans, pinto, canned, drained solids ‎ 3 lbs.
- Carrots, raw grated 1 qt.
- Tomatoes, red, ripe, canned, packed in tomato juice ‎ 4 lbs., 6 oz. ‎
- Peppers, chili, green, canned ‎ 1 pt., 1 c. ‎
- Corn, sweet, yellow, canned, whole kernel, drained solids ‎ 1 pt.
- Spices, oregano, dried leaves 1 1/2 tsp.
- Cheese, cheddar, nonfat or fat free ‎ 1 lbs., 9 oz. ‎
INSTRUCTIONS
- Heat oil in a large pot over medium heat. Saute onions and garlic until translucent.
- Add cumin, chili powder, and pepper, and saute. Add tomato paste and cook until slightlybrowned, ensuring not to burn.
- Add water and cook until the bottom of the skillet is deglazed. Add all remaining ingredientsexcept oregano.
- Reduce heat and simmer for an hour. Add oregano and simmer to incorporate flavors.Remove from the heat and serve hot. Add 1 oz shredded cheese to each portion of chili.
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Vegetable oil, palm kernel ‎ 1/4 c.
- Onions, raw chopped 1 qt.
- Garlic, raw ‎ 1/3 c., 2 tsp. ‎
- Spices, cumin seed ground 2 tbsp.
- Spices, chili powder ‎ 2 tbsp.
- Spices, pepper, black ground 1 tbsp.
- Redpack Tomato Paste, 111oz Can - CS of 6 ‎ 3/4 c., 2 tbsp. ‎
- Beverages, water, tap, municipal ‎ 1 qt.
- Bush's Light Red Kidney Beans 16 oz ‎ 6 lbs.
- Beans, pinto, canned, drained solids ‎ 6 lbs.
- Carrots, raw grated 2 qt.
- Tomatoes, red, ripe, canned, packed in tomato juice ‎ 8 lbs., 12 oz. ‎
- Peppers, chili, green, canned ‎ 1 qt., 1 pt. ‎
- Corn, sweet, yellow, canned, whole kernel, drained solids ‎ 1 qt.
- Spices, oregano, dried leaves 1 tbsp.
- Cheese, cheddar, nonfat or fat free ‎ 3 lbs., 2 oz. ‎
INSTRUCTIONS
- Heat oil in a large pot over medium heat. Saute onions and garlic until translucent.
- Add cumin, chili powder, and pepper, and saute. Add tomato paste and cook until slightlybrowned, ensuring not to burn.
- Add water and cook until the bottom of the skillet is deglazed. Add all remaining ingredientsexcept oregano.
- Reduce heat and simmer for an hour. Add oregano and simmer to incorporate flavors.Remove from the heat and serve hot. Add 1 oz shredded cheese to each portion of chili.
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Vegetable oil, palm kernel ‎ 1/2 c.
- Onions, raw chopped 2 qt.
- Garlic, raw ‎ 3/4 c.
- Spices, cumin seed ground 1/4 c.
- Spices, chili powder ‎ 1/4 c.
- Spices, pepper, black ground 2 tbsp.
- Redpack Tomato Paste, 111oz Can - CS of 6 ‎ 1 3/4 c.
- Beverages, water, tap, municipal ‎ 2 qt.
- Bush's Light Red Kidney Beans 16 oz ‎ 12 lbs.
- Beans, pinto, canned, drained solids ‎ 12 lbs.
- Carrots, raw grated 1 gal.
- Tomatoes, red, ripe, canned, packed in tomato juice ‎ 17 lbs., 8 oz. ‎
- Peppers, chili, green, canned ‎ 3 qt.
- Corn, sweet, yellow, canned, whole kernel, drained solids ‎ 2 qt.
- Spices, oregano, dried leaves 2 tbsp.
- Cheese, cheddar, nonfat or fat free ‎ 6 lbs., 4 oz. ‎
INSTRUCTIONS
- Heat oil in a large pot over medium heat. Saute onions and garlic until translucent.
- Add cumin, chili powder, and pepper, and saute. Add tomato paste and cook until slightlybrowned, ensuring not to burn.
- Add water and cook until the bottom of the skillet is deglazed. Add all remaining ingredientsexcept oregano.
- Reduce heat and simmer for an hour. Add oregano and simmer to incorporate flavors.Remove from the heat and serve hot. Add 1 oz shredded cheese to each portion of chili.