Vegetarian Chili
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- vegetable oil 1 tbsp
- onions chopped 1/3 cup
- garlic minced 1 tsp
- cumin 1/4 tsp
- chili powder 1/4 tsp
- pepper 1/4 tsp
- tomato paste no salt added 1 tbsp
- water 1/2 cup
- canned kidney beans low sodium 1-1/2 cups
- canned pinto beans low sodium 1-1/2 cups
- carrots 1/4 cup
- canned diced tomatoes no salt added 2 cups
- canned green chili peppers 1/2 cup
- corn 1/2 cup
- oregano 1/4 tsp
- kosher salt 1/4 tsp
- shredded cheddar cheese low fat 1 cup
INSTRUCTIONS
- Heat oil in a large pot over medium heat. Sauté onions and garlic until translucent.
- Add cumin, chili powder, and pepper and sauté. Add tomato paste and cook until slightly browned, ensuring not to burn.
- Add water and cook until bottom of skillet is deglazed. Add all remaining ingredients except oregano and salt.
- Reduce heat and simmer for an hour. Add oregano and salt and simmer to incorporate flavors. Remove from heat and serve hot. Add 2 tbsp. of cheese to each portion of chili.
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- 050385 OIL, VEGETABLE 4 1/8 Tbsp
- 011282 ONIONS,RAW 2 1/8 CUP (chopped)
- 011215 GARLIC,RAW 2 Tbsp + 3/4 tsp (minced)
- 002014 CUMIN SEED 1/2 Tbsp
- 002009 CHILI POWDER 1/2 Tbsp
- 002030 PEPPER,BLACK 1/2 TBSP (ground)
- 051500 Tomato Paste, No Salt Added, Canned 7 1/8 Tbsp
- 014429 BEVERAGES,H2O,TAP,MUNICIPAL 2 1/2 cups
- 799958 BEANS, CANNED, KIDNEY, LOW-SODIUM 1/2 #10 can, drained
- 799957 BEANS, CANNED, PINTO, WHOLE, LOW-SODIUM 1/2 #10 can, drained
- 011124 CARROTS,RAW 2 CUPS (grated)
- 051504 Tomatoes, Diced, No Salt Added, Canned 12 2/3 cups
- 799947 PEPPERS,CHILI,GRN,CND 3 1/8 cups
- 050486 CORN, YELLOW, WHOLE KERNEL, COOKED FROM 2 3/4 cups
- 901071 OREGANO LEAVES,DRIED 1/2 TBSP
- 799986 SALT, KOSHER 1/2 Tbsp
- 051556 Cheese, Cheddar, Yellow, Reduced Fat, Sh 6 cups
INSTRUCTIONS
- Heat oil in a large pot over medium heat. Sauté onions and garlic until translucent.
- Add cumin, chili powder, and pepper and sauté. Add tomato paste and cook until slightly browned, ensuring not to burn.
- Add water and cook until bottom of skillet is deglazed. Add all remaining ingredients except oregano and salt.
- Reduce heat and simmer for an hour. Add oregano and salt and simmer to incorporate flavors. Remove from heat and serve hot. Add 2 tbsp. of shredded cheese to each portion of chili.
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- 050385 OIL, VEGETABLE 4 ozs
- 011282 ONIONS,RAW 1 lb + 8 ozs (chopped)
- 011215 GARLIC,RAW 1/4 cup + 1 1/2 tsp (minced)
- 002014 CUMIN SEED 1 Tbsp
- 002009 CHILI POWDER 1 Tbsp
- 002030 PEPPER,BLACK 1 TBSP (ground)
- 051500 Tomato Paste, No Salt Added, Canned 8 ozs
- 014429 BEVERAGES,H2O,TAP,MUNICIPAL 5 cup
- 799958 BEANS, CANNED, KIDNEY, LOW-SODIUM 1 #10 can, drained
- 799957 BEANS, CANNED, PINTO, WHOLE, LOW-SODIUM 1 #10 can, drained
- 011124 CARROTS,RAW 1 QT (grated)
- 051504 Tomatoes, Diced, No Salt Added, Canned 13 lbs + 8 ozs
- 799947 PEPPERS,CHILI,GRN,CND 1 lb + 14 ozs
- 050486 CORN, YELLOW, WHOLE KERNEL, COOKED FROM 2 lbs
- 901071 OREGANO LEAVES,DRIED 1 Tbsp
- 799986 SALT, KOSHER 1 Tbsp
- 051556 Cheese, Cheddar, Yellow, Reduced Fat, Sh 3 lbs
INSTRUCTIONS
- Heat oil in a large pot over medium heat. Sauté onions and garlic until translucent.
- Add cumin, chili powder, and pepper and sauté. Add tomato paste and cook until slightly browned, ensuring not to burn.
- Add water and cook until bottom of skillet is deglazed. Add all remaining ingredients except oregano and salt.
- Reduce heat and simmer for an hour. Add oregano and salt and simmer to incorporate flavors. Remove from heat and serve hot. Add 1 oz. of shredded cheese to each portion of chili.
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- 050385 OIL, VEGETABLE 8 ozs
- 011282 ONIONS,RAW 3 lbs (chopped)
- 011215 GARLIC,RAW 1/2 cup + 1 Tbsp (minced)
- 002014 CUMIN SEED 2 Tbsp
- 002009 CHILI POWDER 2 Tbsp
- 002030 PEPPER,BLACK 2 TBSP (ground)
- 051500 Tomato Paste, No Salt Added, Canned 1 lb
- 014429 BEVERAGES,H2O,TAP,MUNICIPAL 10 cups
- 799958 BEANS, CANNED, KIDNEY, LOW-SODIUM 2 #10 can, drained
- 799957 BEANS, CANNED, PINTO, WHOLE, LOW-SODIUM 2 #10 can, drained
- 011124 CARROTS,RAW 2 QTS (grated)
- 051504 Tomatoes, Diced, No Salt Added, Canned 27 lbs
- 799947 PEPPERS,CHILI,GRN,CND 3 lbs + 12 ozs
- 050486 CORN, YELLOW, WHOLE KERNEL, COOKED FROM 4 lbs
- 901071 OREGANO LEAVES,DRIED 2 TBSP
- 799986 SALT, KOSHER 2 Tbsp
- 051556 Cheese, Cheddar, Yellow, Reduced Fat, Sh 6 lbs
INSTRUCTIONS
- Heat oil in a large pot over medium heat. Sauté onions and garlic until translucent.
- Add cumin, chili powder, and pepper and sauté. Add tomato paste and cook until slightly browned, ensuring not to burn.
- Add water and cook until bottom of skillet is deglazed. Add all remaining ingredients except oregano and salt.
- Reduce heat and simmer for an hour. Add oregano and salt and simmer to incorporate flavors. Remove from heat and serve hot. Add 1 oz. of shredded cheese to each portion of chili.