Big Portion Chunky Meatless Chili
Cooking for larger numbers, this is the Meatless Chili recipe I used for those odd occaisons. Often too for a baked potato topping.
2 quarts green peppers, chopped, about 8 medium
2 quarts onions, chopped, about 8 medium
1/2 cup crushed garlic, about 24 cloves
15 lbs. canned tomatoes (2 - No.10 cans plus 1 - 28 oz can or 7 quarts)
8 lbs. canned kidney beans, un-drained (1˝ - No.10 cans or 4 quarts)
8 lbs. canned Black-eyed Peas, un-drained (1˝ - No.10 cans or 4 quarts)
8 lbs. canned corn (1- No.10 can, plus 1 -15 oz. can or 15 cups)
2 quarts water
4 lbs. (8 cups) white rice, uncooked
2.3 ounces (1/2 cup) chili powder
1 ounce (4 tablespoons) ground cumin (optional)
Low fat sour cream or plain yogurt
Low fat cheddar cheese, shredded
1. Grease or spray a large pan (at least 30 quart capacity) and sauté green pepper, onion, and garlic over medium-high heat for 5 minutes until tender.
2. Add and blend in the tomatoes, kidney beans, black-eyed peas, corn, water, rice, chili powder, and cumin.
3. Bring to a boil, reduce heat, cover, and simmer 30 minutes, stirring occasionally.
When serving, may be garnished with low fat sour cream or plain yogurt, chopped onions, and/or low fat shredded cheese.
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