Vegetable Chili Boat
By Jaci S., Thomas L. and Todd S. from Cedar Cliff High School, West Shore School District, Camp Hill, PA.
Description
Who needs meat when this chili packs a punch with southwest flavor? Warm and wonderful vegetarian chili lights up your palate with three flavorful beans intermixed with onion and peppers, all drenched in tomatoes and spices, surrounded by crunchy corn tortilla chips, and sprinkled with a blend of cheeses. This main course chili boat is not only a delight to the eye, but also a fiesta for the mouth!
Nutrition Facts
Serving size: 6 oz.
| Calories | 257 |
| From Fat | 25.8% |
| From Saturated Fat | 4.5% |
| From Sugar | 2.53% |
| Sodium | 475mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| canola oil | 1 T./.5 oz. | 1/2 cup + 1 t./5 oz. |
| onion | 3/4 cup/4 oz. | 6 1/4 cups/2 lb. 10 oz. |
| bell pepper | 1/2 cup/3 oz. | 4 cups + 2 T./1 lb. 9 oz. |
| pinto beans | 3/4 cup/4.5 oz. | 6 1/4 cups/2 lb 5.5 oz. |
| kidney beans | 3/4 cup/4.5 oz. | 6 1/4 cups/2 lb 5.5 oz. |
| black beans | 1 1/2 cups/12 oz. | 3 1/2 quarts/4 lb. 11 oz. |
| light chili powder | 2 T. /.4 oz. | 1 cup + 2 t./5.5 oz. |
| no-salt diced tomatoes | 1 3/4 cups/16.75 oz. | 3 quarts + 2 1/2 cups/8 lb. 2 oz. |
| low-sodium vegetable stock | 1 1/2 cups/12 oz. | 3 1/2 quarts/7 lb. |
| Frank's red hot sauce | 1 T./.5 oz. | 1/2 cup + 1 t./4.2 oz. |
| tomato paste | 5 T./3 oz. | 2 1/2 cups/1 lb. 8.5 oz. |
| yellow corn tortilla chips | 3 cups/3 oz. | 2 gal. + 1 cup/1 lb. 8.5 oz. |
| cheddar cheese | 1/4 cup + 3/4 t./1.15 oz. | 2 1/3 cup/9.25 oz. |
| part skim mozzarella cheese | 1/4 cup + 3/4 t./1.15 oz. | 2 1/3 cup/9.25 oz. |
Preparation
For 50 servings:
In a 12 qt stock pot over medium-high heat, add oil, diced onions, and peppers. Sauté the vegetables for 2-3 minutes. Add beans and stir to coat. Add chili powder and toss with beans and cook for 1 minute to release flavor. Add tomatoes, stock, red hot, and bring to a boil. Simmer for 10 minutes. Add tomato paste, and mix well cook for an additional 10 minutes and reduce heat, and hold for service. Combine cheddar and mozzarella cheeses to make a blend. In an 8 ounce paper boat, place a 6 oz ladle of chili. Top with ½ cup of chips. Sprinkle 1 ½ Tablespoons of shredded cheese blend on top of chili and chips. Serve and enjoy.
For 6 servings:
In a 2 qt stock pot over medium-high heat, add oil, diced onions, and peppers. Sauté the vegetables for 2-3 minutes. Add beans and stir to coat. Add chili powder and toss with beans and cook for 1 minute to release flavor. Add tomatoes, stock, red hot, and bring to a boil. Simmer for 10 minutes. Add tomato paste, and mix well cook for an additional 10 minutes and reduce heat, and hold for service. Combine Cheddar and Mozzarella cheeses together to make a blend. In an 8 ounce paper boat place a 6 oz ladle of chili. Top with ½ cup of chips. Sprinkle 1 ½ Tablespoons of cheese blend on top of chips and chili and serve.
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