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.

Nutrition Facts

Serving size: 8oz

From Fat14.83%
From Saturated Fat2.46%
From Sugar5.24%


Ingredient 6 servings 50 servings
Vegetable Oil1 Tbsp/1/2 oz1/2 cup/4 oz
Onion, frozen, diced1/4 cup/1.2 oz2 cups/10 oz
Carrots, frozen, diced1/4 cup/1.2 oz2 cups/10 oz
Celery, frozen, diced1/4 cup/1 oz2 cups/8 oz
Green or red pepper, frozen, diced1/4 cup/1.2 oz2 cups/10 oz
Garlic, minced1 TBS/9 grams1/2 cup/3 oz
Pinto beans, canned, USDA reduced sodium, drained3 cups/17 oz1 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 liquid1 1/2 cups/12 oz1 No. 10 can/102 oz
Chili Powder1 Tbsp/7.5 grams1/2 cup/2.1 oz
Cumin, ground1 tsp/2.2 grams2 Tbsp/14 grams
Salt1 tsp/6 grams2 1/2 Tbsp/45 grams
Water2 cup/16 oz16 cups/128 oz
Corn grits, quick, dry1/3 cup/2 oz3 cups/1 lb

  1. In a large stockpot, sauté onions, carrots, celery, and bell pepper in vegetable oil for about 10 minutes or until onions are translucent.

  2. Add garlic and sauté for an additional 1-2 minutes.

  3. Add beans, tomatoes, spices, and water and bring to a boil. Reduce heat and simmer for 30 minutes or until vegetables are tender.

  4. Add grits and cook over low heat for 3-5 minutes. CCP: Heat to 165° F or higher for at least 15 seconds.

  5. CCP: Hold for hot service at 135° F or higher. Portion with 8 oz ladle (1 cup).