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Sweet and Spicy Vegetarian Chili - 50 Servings

Sweet and Spicy Vegetarian Chili 50 Servings
Sweet and Spicy Vegetarian Chili 50 Servings
This recipe comes from USDA Healthy Meals Resource System, Wayzata High School (Recipes for Healthy Kids Competition)


2 gal. plus ⅓ c. water

4 ¾ c. carrots, diced

4 ¾ c. celery, diced

½ c. onions, diced

6 ¼ c. canned garbanzo beans, drained and rinsed

6 ¼ c. canned kidney beans, drained and rinsed

4 ¾ c. canned low-sodium tomato paste

¾ c. honey

3 Tbsp. paprika

3 Tbsp. ground cumin

3 Tbsp. salt

1 ½ Tbsp. black pepper

1 ½ Tbsp. cayenne pepper

1 tsp. ground cinnamon

¾ Tbsp. unsweetened cocoa powder


In a large, steam-jacketed kettle, bring water to a boil and add 4 ¾ cups of the garbanzo and kidney beans. Add vegetables and tomato paste and simmer for 30 minutes. In a separate bowl, mash the remainder of the beans with a potato masher of back of spoon. Add to kettle and mix. Add honey, spices, and cocoa powder. Mix well. Simmer on low until internal temperature reaches 165 F. Hold at 140 F in a 4 inch full size steam table pan; chili will thicken slightly as it sits. Serve 1 cup portions.

Makes 50 servings.

Per Serving: 100 calories, 1.5 gram (g) of fat, 5 g protein, 21 g carbohydrate, 5 g fiber and 570 mg sodium.

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