Very Veggie Chili with Quinoa

Ingredients

Tomatoesdiced, #10 cans2 each
Tomato paste1½ quarts
Beans, kidney#10 cans, drained, rinsed1½ each
Beans, black#10 cans, drained, rinsed2 each
Onions(2 pounds, 12 ounces), fresh, chopped2.75 pounds
Green peppersfresh, diced10 ounces
Carrotsshredded1 pound
Vegetable brothlow-sodium for sweating the vegetables1¼ cups
Corntempered8 ounces
Salt, kosher¼ cup
Chili powder⅔ cup
Garlicgranulated⅓ cup
Cumin⅓ cup
Quinoa(3 pounds, 2 ounces), dry3.125 pounds
Water1 quart
Vegetable broth (add after 30 minutes of simmering)(2 cups – 1 quart), low-sodium

Instructions

  1. Prepare quinoa as directed on box/bag.
  2. Sweat onions and peppers with vegetable broth on stove top or tilt skillet for five minutes, until onions are translucent.
  3. Add remaining ingredients to the onion and pepper mixture. Let simmer for 30 minutes.
  4. After 30 minutes, stir chili and add vegetable broth one cup at a time, until desired consistency is reached. Simmer for another 30 minutes to an hour.

Recipe Notes

Serving Size: 1-1/2 cups chili with 1 ounce corn tortilla chips

Yield 50 servings

HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.

HACCP- Standard Operating Procedure- Wash all produce before starting this recipe.HACCP Critical Control Point: Heat to a temperature of 140° F for 15 seconds.

HACCP Critical Control Point: Hold at internal temperature of 135° F or above.

HACCP Critical Control Point: Reheat leftover produce to 165° F or higher; reheat product only once.

Serving Information

Serve 1-1⁄2 cups chili with one ounce corn tortilla chips, roll or cornbread.