Southwest Vegetarian Chili
| Serves | 50 |
|---|---|
| Ingredients | Vegetables |
| Menu Part | Soup |
| Cuisine Type | American |
Source: Houston Independent School District (Houston)
This vegetarian chili has just enough kick. Multiple bean varities and corn fill out this dish.
Ingredients
1 #10 can undrained black beans
2 1/2 lb. diced yellow onion
3.75 oz. chili powder
.75 oz. ground cumin
.33 oz. crushed oregano leaves
.33 oz. ground black pepper
1 tbsp. garlic powder
4.5 oz. frozen corn kernels
1 #10 can undrained low sodium pinto beans
1 #10 can undrained diced tomatoes
2 lb. tomato sauce
3.25 oz. vegetable base
1 oz. kosher salt
3/4 lb. shredded cheddar cheese
Steps
1. In a large kettle, add all ingredients except cheese. Bring to boil then decrease heat to simmer, stirring constantly.
2. Allow the chili to simmer for 40-45 minutes.
3. Ladle 8 ounces of chili into a 12 ounce soup bowl. Top with 1/4 ounce shredded cheddar cheese.
4. Serve immediately.