Veggie Chili

By Sue A. and Kenneth G. from Dallastown Intermediate School, Dallastown Pennsylvania.


This is a main dish. A variety of legumes creating a vegetarian entree.

Nutrition Facts

Serving size: 1 cup

From Fat6%
From Saturated Fat1%
From Sugar7%


Ingredient 6 servings 50 servings
Carrots, chopped1/4 cup2 cups
onion, chopped2 tbsp1 cup
garlic, fresh finely chopped1/8 tsp1 1/8 tsp
water1/2 cup + 2 tbsp5 cups
Kidney Beans, dried3/4 cup7 cups
Black Beans, dried3/4 cup7 cups
Pinto Beans, dried3/4 cup7 cups
Great Northern Beans, dried3/4 cup7 cups
Chili Powder3/8 tsp1 tbsp
Ground Cumin1/4 tsp2 tsp
Salt1/8 tsp1 tsp
Crushed Tomatoes1/2 cup3 1/2 cups
Tomato Paste3/4 tsp2 tbsp
Chile Peppers3/4 tsp2 tbsp
Lemon Juice3/8 tsp1 tbsp + 1 tsp


Place beans in a large bowl or kellte. Cover and soak overnight.Using 1/2 cup water, add carrots, onions and garlic. Cook over meduim heat until carrots and onions soften. Place carrot mixture, rest of water, beans, chili powder, cumin, and salt into a large pot or kettle. Cook on low heat setting until beans are tender. (2-3 hours). When beans are tender increase heat to high and add all remaining ingredients. Return to low heat and simmer until ready to serve.