Vegetarian Chili

Meat/Meat Alternative, Vegetables, Main, Plant-Forward, Gluten-Free, Vegan, Vegetarian

Yield: 100 Servings

One 1/2 cup serving provides:

Meat/meat alternative: 2 oz

Ingredients

6 lb 12 oz Ground beef (90% lean) 

1 cup Onions, yellow, chopped 

1/4 cup Garlic, minced 

1 tbsp Chili powder 

5 1/2 tsp Cumin, ground 

1 1/2 tsp Paprika, mild  

1 1/2 tsp Onion powder 

2 tsp Black pepper, ground 

1 1/2 cups Tomato paste 

1 qt 3 1/2 cups Pinto or kidney beans , canned, rinsed and drained before measuring 

1 qt (packed) Zucchini, grated 

4 cups Green bell pepper, fresh or frozen and thawed, chopped 

1 qt 2 cups Tomatoes, canned, diced, drained 

3 1/8 cups Cheddar cheese, reduced fat, shredded 

Method

  1. Heat a large skillet over medium heat. Break the ground beef up, add it to the skillet, and cook, stirring as needed to cook evenly and break up clumps, until well-browned, about 10 minutes. Transfer the cooked beef to a wire-mesh sieve and drain for 10 minutes to remove excess fat. (Leave enough fat in the pan to coat it.) 

  2. Return the skillet to the heat while the beef drains. Add the onions and garlic and cook, stirring frequently, until the onions are a light golden color, 3 to 4 minutes. Add the chili powder, cumin, paprika, onion powder, and pepper. Stir to combine evenly. 

  3. Add the tomato paste and cook, stirring frequently, until the tomato paste turns a deep red, about 2 minutes.  

  4. Add the drained beef, beans, zucchini, peppers, and  tomatoes (including their juices). Stir well and bring to a simmer. Continue to simmer until the chile has a good flavor and consistency, about 20 minutes. 

  5. Serve with a No.8 scoop or 4-oz ladle. Top with 2 tablespoons cheese per serving. 

Recipe Notes: 

Serve on a bed of whole grain elbow macaroni or spaghetti or steamed brown rice. Top each portion with 1 tablespoon of shredded cheddar cheese (reduced fat). 

Source: Jeremy West, Greeley-Evans Weld County School District 6