Ingredients
| Oil, vegetable | ½ cup |
| Mushrooms, fresh, sliced | 4¼ pounds |
| Onions, diced | 3 pounds |
| Tomato paste, canned, unsalted | 5 ounces |
| Garlic, granulated | ¼ cup |
| Chili powder | ¼ cup |
| Oregano | 3 tablespoons |
| Salt, kosher | 2 teaspoons |
| Tomatoes, canned, diced, unsalted | 1 #10 can |
| Black beans, canned, drained, rinsed (drained weight) | 3 pounds |
| Kidney beans, canned, drained, rinsed (drained weight) | 3 pounds |
| Pinto beans, canned, drained, rinsed (drained weight) | 3 pounds |
| Vegetable stock, unsalted | 5 cups |
| Cheese, Cheddar, low sodium, shredded | 1.56 pounds |
| Cilantro, fresh, roughly chopped | 1 cup |
| Green onions or scallions, cut on the bias | 1 cup |
Instructions
- Add oil, mushrooms and onions to a tilt skillet. Sauté until mushrooms are cooked.
- Combine tomato paste, garlic, chili powder, cumin, oregano, and salt. Mix well.
- Add seasoned tomato paste mixture to the vegetables and stir to combine.
- Add the canned tomatoes and stir. Simmer for 10 minutes.
- Add the beans and vegetable stock to the mixture and stir to combine.
- Bring to a boil and then reduce heat and let simmer for 30 minutes.
- Preheat oven 400 °F.
- Divide ingredients into 2 – 6-inch, full size steamtable pans. Place it in the oven. Cook for 1½ to 2 hours. Stir occasionally.
- Garnish each bowl with ½ ounce (2 tablespoons) cheese, a sprinkle of scallions and a teaspoon of chopped cilantro.
Recipe Notes
Crediting: One ¾ cup portion provides ½ cup vegetable (¼ red/orange, ¼ other), 2 oz. eq. meat/meat alternate.