Vegetarian Chili

Recipe Source: Boulder Valley School District
Desired Servings

Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary6 ozElementary12 TbspElementaryN/A
Secondary8.2 ozSecondary1 CSecondaryN/A
Recipe Total Yield
Volume1 gal, 8 Tbsp
Weight8.7 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Vegetable Oil1.5 oz4 Tbsp
Onion, YellowDiced9 oz1 pt
Garlic, Peeledfine dice, Robot coupe1 oz2 Tbsp
Beans, Kidney Canned12 oz1 pt
Beans, Pinto Canned 12.5 oz1 pt
Carrot, Frozen (Monarch)shredded11 oz1 C
Tomatoes, Diced Canned 6.41 lb3 qt
Pepper, Diced Chile (El Pasado)12.75 oz1 C
Jalapeno Pepper Cannedsliced1.33 oz4 Tbsp
Corn, Frozen11.5 oz1 pt
Tomato Paste2.28 oz4 Tbsp
Spice, Ancho Chili Powder (Monarch)0.25 oz2.25 tsp
Cumin, Ground0.1 oz1 Tbsp
Oregano, Dried0.1 oz1 Tbsp
Salt, Kosher0.25 oz1.5 tsp
Black Pepper, Ground0.3 oz1 Tbsp
WATER1 lb1 pt
Cheese, Cheddar Shreddedadded at service 1 oz per portion1.06 lb


  1. Heat oil in tilt skillet over medium heat.
  2. Saute onions until translucent.
  3. Add garlic and saute.
  4. Add cumin, Chili Powder and Pepper - saute.
  5. Add tomato paste and cook until slightly browned - taking care not to burn.
  6. Deglaze with water.
  7. Add all remaining ingredients except oregano and salt.
  8. Reduce heat and simmer for an hour.
  9. Add oregano and salt, combine and cook to incorporate flavors.
  10. 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