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.

More From FoodService Director

Industry News & Opinion

Hutchinson Middle School in Hutchinson, Minn., invited students to help serve lunch in an effort to encourage their peers to try new, healthy recipes, Hutchinson Leader reports.

The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

FSD Resources