Vegetarian Chili

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
48 (1-cup servings)

Saint Barnabas Health Care System listened to its large population of vegetarian employees and created a vegetarian chili that doesn’t contain any soy product. This vegetarian recipe was created by Chef Tom Jackson and has become a hit for staff and patients. Featuring a wide variety of vegetables and two types of beans, this chili is a hit during the cold weather.

Ingredients

1 cup olive oil
1 cup chopped garlic
2 lb. chopped broccoli
2 lb. chopped onion
2 lb. diced carrots
1 lb. diced celery
2 lb. diced green bell pepper
1 lb. diced potatoes
2 lb. diced mushrooms
2 lb. canned garbanzo beans
1 lb. lentils dry
1 lb. navy beans dry
7 oz. chipotle peppers in adobo sauce
#10 can marinara sauce
4 oz. low-sodium vegetable base
1 tbsp. dried oregano
½ cup cumin
Kosher salt to taste
Black pepper to taste 

Steps

  1. Heat large heavy bottom pot over medium heat.
  2. Add oil and garlic, sauté for 1-2 minutes.
  3. Add broccoli, onion, carrot and celery. Cover and simmer 2 minutes.
  4. Add all other ingredients and bring to a boil. Stir frequently.
  5. Cook chili for 2 hours over low heat. Stir frequently.
  6. Add salt and pepper to taste.

Recipe by Saint Barnabas Health Care System, Livingston, N.J.

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