North Dakota Adult Nutrition

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Vegetarian Chili

Brooke Wojdynski

Cook Time: 120 Min.

Serving Size: 3/4 Cup Makes: 10/25/50/100 Servings Cook Method: Simmer Cook Temp.: 0°F

Nutritional Content

Allergens: Beans/Legumes, Tomato, Garlic, Onion

Calories: 70 Kcal

Carbohydrates: 15 g

Protein: 5 g

Total Fat: 0 g

Calcium: 50 mg

Sodium: 370 mg

Ingredients

10 Servings

  • 1/8 tsp Garlic, Whole Fresh

  • 0.5 Oz Onion, Yellow

  • 1/2 tsp Pepper, Black Ground

  • 1 1/4 tsp Sugar, Granulated Bulk

  • 1 tsp Cumin, Ground

  • 1 Tbsp 1 tsp Chili Powder, Mild

  • 1 2/3 Cup Tomato, Sauce Cnd

  • 1 2/3 Cup Tomato, Diced Cnd

  • 1 lb 14 Oz Beans Kidney f/Dry

25 Servings

  • 1/4 tsp Garlic, Whole Fresh

  • 0.5 Oz Onion, Yellow

  • 1 1/2 tsp Pepper, Black Ground

  • 1 Tbsp Sugar, Granulated Bulk

  • 2 tsp Cumin, Ground

  • 3 Tbsp Chili Powder, Mild

  • 1 Qt Tomato, Sauce Cnd

  • 1 Qt Tomato, Diced Cnd

  • 4 lb 12 Oz Beans Kidney f/Dry

50 Servings

  • 1/2 tsp Garlic, Whole Fresh

  • 0.5 Oz Onion, Yellow

  • 1 Tbsp Pepper, Black Ground

  • 2 Tbsp Sugar, Granulated Bulk

  • 1 Tbsp 2 tsp Cumin, Ground

  • 1/3 Cup Chili Powder, Mild

  • 2 Qt Tomato, Sauce Cnd

  • 2 Qt Tomato, Diced Cnd

  • 9 lb 8 Oz Beans Kidney f/Dry

100 Servings

  • 1 tsp Garlic, Whole Fresh

  • 1 Oz Onion, Yellow

  • 2 Tbsp Pepper, Black Ground

  • 1/4 Cup Sugar, Granulated Bulk

  • 3 Tbsp Cumin, Ground

  • 3/4 Cup Chili Powder, Mild

  • 1 Gal Tomato, Sauce Cnd

  • 1 Gal Tomato, Diced Cnd

  • 19 lb Beans Kidney f/Dry

Instructions

  1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

  2. Brown onions and garlic.

  3. Mix tomatoes, tomato sauce and seasonings. Add to onions & garlic. Cook until blended.

  4. Add beans. Simmer 1 1/2-2 hrs. Add water if chili becomes too thick.

  5. For Milk & Cheese or non-hazardous items: Cook to internal temp of 145F/62C held for 15 sec.

  6. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

  7. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

  8. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

  9. Discard unused product.



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