FOODSERVICE RECIPE

Foodservice Recipe Image of our Plant-Based Chili

Plant-Based Chili

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 24 servings
TYPE OF DISH: Chili, Main Course, One Pot / Pan, Soup
LIFESTYLE CHOICE: Dairy-Free, Gluten-Free, Vegan, Vegetarian
COOKING METHOD: Stove Top
An amazing Plant-Based Chili that can compete with any Foodservice Chili recipe out there. Combining #10 can of Star Cross Chili Sauce, white onion, and celery to make a flavorful chili with 24 servings available! Feel free to add more of an ingredient to get your desired taste.
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Ingredients:

  • 1 #10 can Star Cross Chili Sauce
  • 3 Tbsp. Canola Oil
  • 1 Quart White Onion, small diced
  • 2 Cups Carrot, peeled and small diced
  • 2 Cups Celery, small diced
  • 2 Cups Diced Green Chiles, small diced
  • 1/4 Cup Garlic, minced
  • 1 #10 can Kidney Beans, drained
  • 3 Tbsp. Chili Powder
  • 2 Tbsp. Apple Cider Vinegar
  • 1 Tbsp. Cumin, ground
  • 1 Tbsp. Yellow Mustard
  • 1 Tbsp. Black Pepper
  • 2 Bay Leaves

Instructions:

  • Over medium-high heat, cook the onions in the canola oil until they are soft and translucent, about 10 minutes.
  • Combine the celery, carrot, and green chiles with the onions and sweat for an additional 10 minutes. Add the garlic until just softened.
  • Add Star Cross Chili Sauce, beans, and then the remaining ingredients. Mix well and cook for an additional 30 minutes over medium heat. Adjust consistency with a small amount if water, if desired.

Chef's Tip:

Substitute the kidney beans with black beans and corn for a delicious and healthy twist.  Try adding more chopped onion as a garnish for a more savory flavor!