Vegetarian Chili

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Vegetarian Chili

 

Yield: 50 servings/14 oz (2 cups) per serving

 

INGREDIENTS: AMOUNT:

Onions, chopped 2 lb 12 oz (10 large or 7 cups)

Garlic, minced finely 3 oz (24 cloves or ½ cup)

Green Pepper, chopped 4 lbs (10 large or 12 cups)

Oil, vegetable 1 1/3 cups

Water 1 gallon plus 1 quart

Kidney or pinto beans,

cooked

or canned, drained 10 lb (27 1/3 cups or three 52-oz cans)

Tomatoes, ripe, chopped 13 lbs 4 oz (40 medium or 30 cups)

Corn kernels, frozen,

fresh, or

canned (drained) 5 lbs (10 cups)

Salt 3 tbsp

Chili powder ¼ c plus 2 tbsp (or more if desired)

Black pepper to taste

 

PROCEDURE:

Sauté onions, garlic, and green pepper in oil over medium-high

heat until onions are soft (about 5 minutes).

 

Add water, beans, tomatoes, corn, salt, chili powder, and pepper.

Cook over medium heat for 25 minutes stirring once in a while.

Serve hot over brown rice or with corn bread.