Ingredients
| Tomatoesdiced, #10 cans | 2 each |
| Tomato paste | 1½ quarts |
| Beans, kidney#10 cans, drained, rinsed | 1½ each |
| Beans, black#10 cans, drained, rinsed | 2 each |
| Onions(2 pounds, 12 ounces), fresh, chopped | 2.75 pounds |
| Green peppersfresh, diced | 10 ounces |
| Carrotsshredded | 1 pound |
| Vegetable brothlow-sodium for sweating the vegetables | 1¼ cups |
| Corntempered | 8 ounces |
| Salt, kosher | ¼ cup |
| Chili powder | ⅔ cup |
| Garlicgranulated | ⅓ cup |
| Cumin | ⅓ cup |
| Quinoa(3 pounds, 2 ounces), dry | 3.125 pounds |
| Water | 1 quart |
| Vegetable broth (add after 30 minutes of simmering)(2 cups – 1 quart), low-sodium |
Instructions
- Prepare quinoa as directed on box/bag.
- Sweat onions and peppers with vegetable broth on stove top or tilt skillet for five minutes, until onions are translucent.
- Add remaining ingredients to the onion and pepper mixture. Let simmer for 30 minutes.
- 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.