Ingredients
| Tomatoes, diced#10 can | 1½ each |
| Tomato paste#10 can | ½ each |
| Beans, kidney#10 can, drained | 2 each |
| Beans, black#10 can, drained | 1 each |
| Onions, freshchopped | 1 pound |
| Peppers, green, freshdiced | 8 ounces |
| Carrots,shredded | 1 pound |
| Cornthawed | 8 ounces |
| Salt, kosher | 2 tablespoons |
| Chili powder(⅜ – ½ cup, as needed) | |
| Garlicgranulated | 1½ teaspoons |
| Cumin | ½ teaspoon |
| Water | 2 cups |
Instructions
- Sauté onions and peppers in a small amount of water until soft and translucent, approximately 5-7 minutes.
- Add tomatoes and tomato paste to onions and peppers. Let simmer until mixture is heated.
- Add drained beans, shredded carrots, corn, spices and water. Simmer 1 to 1½ hours.
Recipe Notes
Yield 50 servings
HACCP—Standard Operating Procedure—Use hand washing procedures before starting recipe.
HACCP—Standard Operating Procedure—Wash all produce before starting this recipe.
HACCP Critical Control Point: Heat to a temperature of 140° F for 15 seconds.
HACCP Critical Control Point: Hold at internal temperature of 135° F or above.
HACCP Critical Control Point: Reheat leftover produce to 165° F or higher; reheat product only once.
Serving Information
Using 8 ounce ladle or spoodle, serve 8 ounces chili with preferred grain item such as pasta, rice, corn tortilla chips, roll or cornbread.