Park City Chili
By Alison S., Art E. and Kathleen B. from McPolin Elementary, Park City, UT.
Description
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
| Calories | 191 |
| From Fat | 14.83% |
| From Saturated Fat | 2.46% |
| From Sugar | 5.24% |
| Sodium | 566mg |
Ingredients
| 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 |
Preparation
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).
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