Vegetarian Chili

Vegetarian_Chili

Vegetarian Chili

Small Scale Recipe
Small Scale Recipe

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Large Scale Recipe
Large Scale Recipe

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The large scale recipes are for 50 servings each. This would equate to about 75 tablespoons of extra virgin olive oil, which is just about 5 cups. We have rounded this amount to a full 5 cups for all the recipes. The single serving recipes are ready for you to prepare at home.

  • 2 ½ cups extra virgin olive oil
  • 10 cups chopped onion (red or white)
  • 15 cups of corn, canned, drained or frozen, defrosted

You can use all or some of these spices:
  • 3 tablespoons ground cumin
  • ¼ cup (heaping) chili powder
  • 3 tablespoons dry oregano
  • 20 cups (28 ounces) canned crushed tomatoes
  • 7 cups each: canned black, kidney, pinto, white (cannellini) beans, drained and rinsed. You can use any combination of beans.
Heat the olive oil on medium (4 to 5 on the dial) in a large pan on top of the stove or in a slow cooker. Add the onions, stir to combine with the oil; season with salt and pepper; cook for about 10 minutes or until the onions are translucent.

Stir in the drained corn and cook for another 5 minutes. You should occasionally stir the vegetables.

Sprinkle the cooked vegetables with the spices. Stir to mix in evenly. Add the tomatoes and all the beans. Stir to combine. Reduce heat to medium low and simmer for about 45 minutes or longer, stirring occasionally.

Serve over cooked rice (preferably brown rice) or in a baked potato.


Calories per serving: 520
Makes about 50 cups, depending on the liquid