Ingredients
| Oil, vegetable | 1 cup |
| Garlic, chopped | ½ cup |
| Onion, Spanish or Yellow, large, peeled and diced.(5 large or about 1¾ pounds) | 4 cups |
| Bell peppers, red, cored and diced(6 large or about 2 pounds) | 5¼ cups |
| Butternut squash, peeled and diced(about 4 pounds) | 7½ cups |
| Salt, kosher | 2 tablespoons |
| Chili powder | ¾ cup |
| Cumin | ½ cup |
| Water | 12 cups |
| Tomatoes, crushed(8 #2½ cans or 2¼ #10 cans) | 25 cups |
| Black beans, low-sodium, drained and rinsed(14 cups) | 2 #10 cans |
| Chicken tenders, raw(about 9½ pounds cooked) | 13 pounds |
| Black pepper | 1 tablespoon |
Instructions
- Heat oil in a large pot over medium heat. When oil is hot, add garlic and cook for 30 seconds.
- Add onions, peppers, and squash. Sprinkle with salt. Cover pot and sauté for 15 minutes, stirring occasionally.
- Stir in chili powder and cumin.
- Raise heat to high. Add water. Bring mixture to a boil. Reduce heat and simmer for 15 minutes.
- Stir in tomatoes and black beans. Raise heat to high, and bring chili to a boil.
- Add cooked chicken and reduce heat. Simmer for 15 minutes. Season with salt and black pepper.