7 Bean Veggie Chili
By Alberta L. and Madeleine D. from Dodd Middle School, Cheshire, Connecticut.
Description
7 Bean Veggie Chili has something for everyone. In this delectable entrée you can smell the sauteed garlic and onion, feel the tenderness of the bell peppers, the warmth of the chili spice, the yielding assorted beans, the crunch of the carrot, saltiness of the shredded cheese, the tartness of the lemon, the crispiness of the golden brown toasted pita bread with the bright green cilantro against the backdrop of the stark white, smooth and cool to your tongue, sour cream, resulting in a totally awesome sensation.
Nutrition Facts
Serving size: 1 cup
| Calories | 444 |
| From Fat | 33% |
| From Saturated Fat | 9% |
| From Sugar | 12% |
| Sodium | 519mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Dodd Dried Bean Blend-Unsoaked and uncooked (2 parts kidney, 1 part great northern, 1 part small red kidney, 1/2 part pinto, 1/2 part black eye peas, 2 parts chick peas, and 2 parts black beans | 1+7/8 cup/3/4 lb | 16.5 cup/6.6 lbs |
| Canned diced tomatoes | 1.5 cup | 3.5 QT |
| Red onions fresh diced | 1.25 cup | 2.5 QT |
| Carrots, raw, washed, peeled, diced | 1.75 cups | 3.5 QT |
| Garlic, fresh cloves, peeled and chopped | 3 each | 24 each |
| Bell Peppers blend,raw, diced 2/3 red, 1/3 green | 1.75 cup | 3.5 QT |
| Frozen corn | 1.75 cup | 3.5 QT |
| Fresh Lemons, zested and squeezed | 2/3 of a lemon | 4 each |
| Penzey's Chili 9000 Spice Blend, salt free | 2 tsp | 5 TBSP |
| Cheddar Cheese, reduced Fat, shredded | 3.75 oz | 2 LBS |
| Whole grain Pita Bread large- each loaf should wiegh about 50 gm but should not have more than 228 mg of sodium per 1/2 pita serving | 3 each | 25 each |
| Fresh cilantro- washed and chopped | 1/2 bunch | 4 bunches |
| Sour Cream | 6 TBSP | 3.25 cup |
| Oil, cannola, corn, tec | 3 TBSP | 1.5 cup |
Preparation
Wash hands for 20 seconds. Use single use paper towel to dry. Inspect bean blend for debris, or stones. Rinse bean blend. Soak beans overnight (or over weekend) in 6-8” deep full hotel pans in the refrigerator in enough cold water with 4 inches above beans. Cover and date. Next day rinse beans and place in 1-2 large pots with water, at least 3 inches above peas in large pot. Bring to boil. Boil for 1-1.5 hours until tender.
Drain, rinse and chill beans to 70 degrees within 2 hours and to 40 degrees to within 4 hours. Must use ice paddles or blue ice trays. May also freeze for future use.
Drain Diced Tomatoes. Refrigerate tomatoes for later use. Boil the drained liquid in sauce pan from the tomatoes during the preparation of this recipe.
- Place oil in the 24 qt pan (braising pan) and heat on med high.
- Sautee diced onions, and carrots until onions are browned and translucent.
- Add garlic and peppers and sautee 10-15 minutes until peppers are tender but still a little crunch.
5.Add beans, and boiled juice from dice tomatoes. Cover and bring to a simmer for 15 minutes.
- Heat corn in the steamer and add to the braising pan. Heat through to 165 degrees.
1.Zest the lemons and squeeze the juice. Add all zest and 1.5 Tbsp lemon juice to the 6 serving recipe and all the zest of all the lemons and ½ cup lemon juice to the braising pan for the 50 serving recipe.
Add chili blend to bean mixture.
Add half the shredded cheese into the mixture
4.Preheat convection oven to 325 degrees.
5.Cut the pita into 8 wedges with a pizza cutter and separate the top from the bottom layer. Place parchment paper pan liner on sheet pan and toast pita wedges for 6-9 minutes.
Serve in large 1 # food boat with 8 pita chip wedges, 1 cup of chili bean mixture (two # 8 scoops), sprinkle small amount of shred cheddar cheese- 1/2 of an ounce of cheese, top with 1 tablespoon sour cream and sprinkle cilantro on top of sour cream.
Hold 7 Bean Veggie chili Mixture at a minimum of 140°F.
Properly held leftovers must be chilled to 70 degrees with two hours and to 40 degrees within 4 hours. Use ice paddle.
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