Recipes

Vegetarian Chili for 30 Children

6 tablespoons vegetable oil
3 onions, chopped
9 cloves of garlic, chopped
2 Jalapeno chilis, seeded and chopped
3 red peppers, seeded and chopped
6 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons oregano
6 sweet potatoes, peeled and diced into half inch pieces
3, 28 ounce cans plum tomatoes, chopped (including juice)
4 cups water
6 tablespoons red wine vinegar
6 zucchini, diced into quarter inch pieces
3, 19 ounce cans of blackbeans
4, 19 ounce cans of white beans
3 cans of kernel corn

• Heat oil in pot on medium heat.

• Add onions, garlic, jalapeno and red pepper.

• Saute until vegetables soften (about 3 minutes).

• Add chili powder, cumin, oregano and sweet potatoes. Stir to coat potatoes.

• Stir in tomatoes (and their juice), water and vinegar.

• Bring to a boil.

• Turn heat down. Cover and simmer for 15 minutes.

• Add zucchini, beans and corn.

• Cook, covered, for 15 minutes or until vegetables are tender and sauce has thickened.

• Season with salt and pepper.