Protein-Packed Two Bean Chili

Ingredients

Tomatoes, diced#10 can1½ each
Tomato paste#10 can½ each
Beans, kidney#10 can, drained2 each
Beans, black#10 can, drained1 each
Onions, freshchopped1 pound
Peppers, green, freshdiced8 ounces
Carrots,shredded1 pound
Cornthawed8 ounces
Salt, kosher2 tablespoons
Chili powder(⅜ – ½ cup, as needed)
Garlicgranulated1½ teaspoons
Cumin½ teaspoon
Water2 cups

Instructions

  1. Sauté onions and peppers in a small amount of water until soft and translucent, approximately 5-7 minutes.
  2. Add tomatoes and tomato paste to onions and peppers. Let simmer until mixture is heated.
  3. 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.