Plant-Based Chili
Servings: 24 servings
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.
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!
