3/4 cup vegetable oil
60 ounces chopped onions
1 1/2 tablespoons minced garlic
36 ounces celery, chopped
1 pound carrots, chopped finely
2 teaspoons dried oregano, crumbled
2 tablespoons ground cumin
2 tablespoons chili powder
1 ounce salt (1 1/2 tbsp)
1 tablespoon black pepper
1 pound green peppers, chopped
2 pounds zucchini, chopped
24 ounces canned mushrooms and stems
86 ounces canned tomatoes, diced
1 quart water
86 ounces canned red beans
1/3 cup frozen reconstituted lemon juice
24 ounces cheddar cheese, shredded
Servings: 50
1. Heat oil. Add onions and garlic and sauté until transparent.
2. Add celery, carrots, and seasonings to onions. Cook until tender-crisp.
3. Add remaining ingredients, except cheese, to onion mixture. Heat to 180°F.
4. To serve, ladle chili into soup bowls. Sprinkle 1/2 oz cheese over each portion.
60 ounces chopped onions
1 1/2 tablespoons minced garlic
36 ounces celery, chopped
1 pound carrots, chopped finely
2 teaspoons dried oregano, crumbled
2 tablespoons ground cumin
2 tablespoons chili powder
1 ounce salt (1 1/2 tbsp)
1 tablespoon black pepper
1 pound green peppers, chopped
2 pounds zucchini, chopped
24 ounces canned mushrooms and stems
86 ounces canned tomatoes, diced
1 quart water
86 ounces canned red beans
1/3 cup frozen reconstituted lemon juice
24 ounces cheddar cheese, shredded
Servings: 50
1. Heat oil. Add onions and garlic and sauté until transparent.
2. Add celery, carrots, and seasonings to onions. Cook until tender-crisp.
3. Add remaining ingredients, except cheese, to onion mixture. Heat to 180°F.
4. To serve, ladle chili into soup bowls. Sprinkle 1/2 oz cheese over each portion.
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