
Menu Ideas
Southwest Vegetarian Chili (K-12)
This easy-to-prepare, savory vegetarian chili is a warm, nourishing addition to your menu. Classic Southwest flavors and protein-packed crumbles and beans create a delicious meal, great for a cold day.
Yield: 60 servingsFEATURED FOOD
INGREDIENTS
-
2 pchsBAF Plant Protein Crumble - Southwest Seasoned, 96 servings (2 Oz) per case, 4/13.65 oz pch
-
4 lbsPeppers and onions, frozen
-
0.5 cupChili powder
-
0.25 cupGarlic, granulated
-
0.5 cupCumin, ground
-
0.5 cupOregano, dried
-
1.5 #10 cansTomatoes, canned, diced, unsalted
-
0.75 #10 canTomato, crushed, low sodium
-
1.5 #10 cansBeans, kidney, drained and rinsed
-
2 qtsWater
INSTRUCTIONS
- 1. In a steam jacketed kettle or tilt skillet, add peppers and onions, chili powder, garlic, cumin and oregano. Stir to combine. Heat over medium heat.
- 2. Add diced tomatoes and crushed tomatoes. Stir to combine.
- 3. Simmer for 40 minutes.
- 4. In a 4-inch half steamtable pan, pour 2 quarts of hot water. Add 2 pouches of Plant Protein Crumbles - Southwest Seasoned. Stir until all ingredients are combined well. Cover and let sit for 5 minutes.
- 5. Add Plant Protein Crumbles and beans to tomato mixture. Simmer for an additional 20 minutes. Hold warm for service. CCP: Hold warm, above 135°F for service.
HOW CAN WE HELP?
Can't find what you are looking for? Let us know.