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.