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Recipe for Vegetable Chili

Simple savory vegetarian chili with pinto beans developed by the California Culinary Centers for school food service menu planning.

Vegetable Chili

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Yields 57 Servings

This recipe yields one–12 inch by 10 inch by 6 inch, steam table pan of chili for 57 servings: ⅔ cup or one number 6 scoop.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 13 pounds and 8 ounces or 1 gallon and 2½ cups (two number 10 cans), canned pinto beans (U.S. Department of Agriculture [USDA] food item)
  • 6 pounds and 12 ounces or 3 quarts and ⅓ cup (one number 10 can) canned salsa (USDA food item)
  • 3 pounds and 3 ounces or 1 quart, 2 cups, and 2 tablespoons (½ number 10 can) canned tomatoes, diced (USDA food item)
  • 5⅛ ounces fresh garlic cloves
  • ⅓ cup onion, granulated
  • 8 ounces taco seasoning
  • 1 cup chili powder
  • 1 tablespoon black ground pepper
  • 2 tablespoons ground cumin
    2 cups water

Directions

  1. Combine pinto beans, salsa, and diced tomatoes in 5 gallon container.
  2. Trim, peel, and mince garlic to measure ⅓ cup for 57 servings.
  3. Add garlic, granulated onion, taco seasoning, chili powder, pepper, cumin, and water to bean mixture. Place in one–12 inch by 20 inch by 6 inch steam table pan. Note: May prepare up to two days prior to serving.
  4. Marinate beans in refrigerator overnight. Critical Control Point (CCP): Hold in refrigerator at 41°F or lower.
  5. Heat beans uncovered in steamer, oven, or on stove top range for 30 minutes. CCP: Heat until temperature reaches 165°F for 15 seconds.
  6. Serve ⅔ cup or one number 6 scoop of chili for each serving.

Nutritional Analysis

  • Calories, in K calories: 203
  • Carbohydrates, in grams: 38.40
  • Protein, in grams: 11
  • Saturated fat, in grams: .30
  • Trans fat, in grams: 0
  • Total fat, in grams: 1.8
    Sodium, in milligrams: 670.2

Yields 114 Servings

This recipe yields two–12 inch by 10 inch by 6 inch, steam table pans of chili for 114 servings: ⅔ cup or one number 6 scoop.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 27 pounds or 2 gallons, 1 quart, and 1 cup (four number 10 cans), canned pinto beans (U.S. Department of Agriculture [USDA] food item)
  • 13 pounds and 8 ounces or 1 gallon and 2⅔ cups (two number 10 cans) canned salsa (USDA food item)
  • 6 pounds and 6 ounces or 4 quarts and ¼ cup (one number 10 can) canned tomatoes, diced (USDA food item)
  • 10¼ ounces fresh garlic cloves
  • ⅔ cup onion, granulated
  • 1 pound taco seasoning
  • 2 cups chili powder
  • 2 tablespoons black ground pepper
  • ¼ cup ground cumin
    1 quart water

Directions

  1. Combine pinto beans, salsa, and diced tomatoes in 5 gallon container.
  2. Trim, peel, and mince garlic to measure ⅔ cup for 114 servings.
  3. Add garlic, granulated onion, taco seasoning, chili powder, pepper, cumin, and water to bean mixture. Place in two–12 inch by 20 inch by 6 inch steam table pans for 114 servings. Note: May prepare up to two days prior to serving.
  4. Marinate beans in refrigerator overnight. Critical Control Point (CCP): Hold in refrigerator at 41°F or lower.
  5. Heat beans uncovered in steamer, oven, or on stove top range for 30 minutes. CCP: Heat until temperature reaches 165°F for 15 seconds.
  6. Serve ⅔ cup or one number 6 scoop of chili for each serving.

Nutritional Analysis

  • Calories, in K calories: 203
  • Carbohydrates, in grams: 38.40
  • Protein, in grams: 11
  • Saturated fat, in grams: .30
  • Trans fat, in grams: 0
  • Total fat, in grams: 1.8
    Sodium, in milligrams: 670.2

General Recipe Information

Category

  • Soups, stews, and chili recipes
  • Meatless or plant-based recipes

Serving Suggestion

  • Yield 57 or yield 114–⅔ cup or one number 6 scoop servings of chili.
  • Serve with Jalapeno Polenta

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

  • 1.25 ounce equivalents meat/meat alternate

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

  • Canned pinto beans
  • Canned tomatoes
  • Canned salsa

Recipe Roots (Flavor Profile)

  • Southwest USA
  • Central/South America
  • Mediterranean

Preparation Time

  • Preparation time: 35 minutes
  • Cooking time: 30 Minutes

Critical Control Point (CCP)

  • CCP: Hold for service in refrigerator at 41°F or lower.
  • CCP: Heat until temperature reaches 165°F for 15 seconds.

Kid Rating

Five-fork kid rating.

Culinary Center

Manteca Unified School District

 

Questions:   Nutrition Services | 800-952-5609
Last Reviewed: Tuesday, February 27, 2024
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