Veggie Chili
By Sue A. and Kenneth G. from Dallastown Intermediate School, Dallastown Pennsylvania.
Description
This is a main dish. A variety of legumes creating a vegetarian entree.
Nutrition Facts
Serving size: 1 cup
| Calories | 182 |
| From Fat | 6% |
| From Saturated Fat | 1% |
| From Sugar | 7% |
| Sodium | 567mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Carrots, chopped | 1/4 cup | 2 cups |
| onion, chopped | 2 tbsp | 1 cup |
| garlic, fresh finely chopped | 1/8 tsp | 1 1/8 tsp |
| water | 1/2 cup + 2 tbsp | 5 cups |
| Kidney Beans, dried | 3/4 cup | 7 cups |
| Black Beans, dried | 3/4 cup | 7 cups |
| Pinto Beans, dried | 3/4 cup | 7 cups |
| Great Northern Beans, dried | 3/4 cup | 7 cups |
| Chili Powder | 3/8 tsp | 1 tbsp |
| Ground Cumin | 1/4 tsp | 2 tsp |
| Salt | 1/8 tsp | 1 tsp |
| Crushed Tomatoes | 1/2 cup | 3 1/2 cups |
| Tomato Paste | 3/4 tsp | 2 tbsp |
| Chile Peppers | 3/4 tsp | 2 tbsp |
| Lemon Juice | 3/8 tsp | 1 tbsp + 1 tsp |
Preparation
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.
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