Park City Chili
By Alison S., Art E. and Kathleen B. from McPolin Elementary, Park City, UT.
This hearty vibrant vegan chili is a delicious and nutritious main course. The spices make this mouth watering chili a tasty, not spicy winner with everyone, including the kids. The polenta (corn grits) help make it a substantial and satisfying meal.
Serving size: 8oz
|From Saturated Fat||2.46%|
|Ingredient||6 servings||50 servings|
|Vegetable Oil||1 Tbsp/1/2 oz||1/2 cup/4 oz|
|Onion, frozen, diced||1/4 cup/1.2 oz||2 cups/10 oz|
|Carrots, frozen, diced||1/4 cup/1.2 oz||2 cups/10 oz|
|Celery, frozen, diced||1/4 cup/1 oz||2 cups/8 oz|
|Green or red pepper, frozen, diced||1/4 cup/1.2 oz||2 cups/10 oz|
|Garlic, minced||1 TBS/9 grams||1/2 cup/3 oz|
|Pinto beans, canned, USDA reduced sodium, drained||3 cups/17 oz||1 1/2 gal 1 1/2 cup (2 3/4 No. 10 Cans/8 lb 14 oz (142 oz)|
|Diced tomatoes, canned, USDA reduced sodium, with liquid||1 1/2 cups/12 oz||1 No. 10 can/102 oz|
|Chili Powder||1 Tbsp/7.5 grams||1/2 cup/2.1 oz|
|Cumin, ground||1 tsp/2.2 grams||2 Tbsp/14 grams|
|Salt||1 tsp/6 grams||2 1/2 Tbsp/45 grams|
|Water||2 cup/16 oz||16 cups/128 oz|
|Corn grits, quick, dry||1/3 cup/2 oz||3 cups/1 lb|
In a large stockpot, sauté onions, carrots, celery, and bell pepper in vegetable oil for about 10 minutes or until onions are translucent.
Add garlic and sauté for an additional 1-2 minutes.
Add beans, tomatoes, spices, and water and bring to a boil. Reduce heat and simmer for 30 minutes or until vegetables are tender.
Add grits and cook over low heat for 3-5 minutes. CCP: Heat to 165° F or higher for at least 15 seconds.
CCP: Hold for hot service at 135° F or higher. Portion with 8 oz ladle (1 cup).