Vegetarian Chili
Recipe Source: Boulder Valley School District
| Serving Sizes by Weight | Serving Sizes by Volume | Serving Each | |||
|---|---|---|---|---|---|
| Elementary | 6 oz | Elementary | 12 Tbsp | Elementary | N/A |
| Secondary | 8.2 oz | Secondary | 1 C | Secondary | N/A |
| Recipe Total Yield | |
|---|---|
| Volume | 1 gal, 8 Tbsp |
| Weight | 8.7 lb |
| Analysis | Meat / Meat Alternate (oz) | Grains / Breads (Servings) | Vegetables / Fruits (Cups) |
|---|---|---|---|
| Elementary | 1.75 | ||
| Secondary | 2 |
| Ingredients | Instruction | As Purchased | Prepped by Weight | Prepped by Volume | Prepped Each |
|---|---|---|---|---|---|
| Vegetable Oil | 1.5 oz | 4 Tbsp | |||
| Onion, Yellow | Diced | 9 oz | 1 pt | ||
| Garlic, Peeled | fine dice, Robot coupe | 1 oz | 2 Tbsp | ||
| Beans, Kidney Canned | 12 oz | 1 pt | |||
| Beans, Pinto Canned | 12.5 oz | 1 pt | |||
| Carrot, Frozen (Monarch) | shredded | 11 oz | 1 C | ||
| Tomatoes, Diced Canned | 6.41 lb | 3 qt | |||
| Pepper, Diced Chile (El Pasado) | 12.75 oz | 1 C | |||
| Jalapeno Pepper Canned | sliced | 1.33 oz | 4 Tbsp | ||
| Corn, Frozen | 11.5 oz | 1 pt | |||
| Tomato Paste | 2.28 oz | 4 Tbsp | |||
| Spice, Ancho Chili Powder (Monarch) | 0.25 oz | 2.25 tsp | |||
| Cumin, Ground | 0.1 oz | 1 Tbsp | |||
| Oregano, Dried | 0.1 oz | 1 Tbsp | |||
| Salt, Kosher | 0.25 oz | 1.5 tsp | |||
| Black Pepper, Ground | 0.3 oz | 1 Tbsp | |||
| WATER | 1 lb | 1 pt | |||
| Cheese, Cheddar Shredded | added at service 1 oz per portion | 1.06 lb |
Method
- Heat oil in tilt skillet over medium heat.
- Saute onions until translucent.
- Add garlic and saute.
- Add cumin, Chili Powder and Pepper - saute.
- Add tomato paste and cook until slightly browned - taking care not to burn.
- Deglaze with water.
- Add all remaining ingredients except oregano and salt.
- Reduce heat and simmer for an hour.
- Add oregano and salt, combine and cook to incorporate flavors.
- Remove from heat serve hot or cool per HACCP SOPs and then place in 200 pans.
Serving Guidelines
| Type of Pans Needed: | 2.5" Hotel Pan |
| Number of Pans Needed: | 1 |
| Weight Per Pan: | 8.7 lb |
| Volume Per Pan: | 1 gal, 8 Tbsp |
| Elementary Portions Per Pan: | 22 |
| Secondary Portions Per Pan: | 17 |
| Elementary Serving Utensil: | 6 oz Spoodle |
| Secondary Serving Utensil: | 8 oz Spoodle |