Vegetable Chili

  By Jodi  

April 25, 2016

This recipe is Day 2 of the Alzheimer's Menu blog

  • Yields: 6 Servings


134 g Onion,Diced Frozen

70 g Celery,Diced Frozen

70 g Peppers,Green & Red Diced

70 g Carrot,Diced Frozen

8 mL Garlic Cloves,Fresh,Chopped

49 mL Water

117 g Beans,Red Kidney,Canned,Drained

94 g Chick Peas,Canned

138 mL Tomato,Diced in Juice

196 mL Tomato,Crushed

86 g Corn,Whole Kernel Frozen

402 mL Water

4 mL Soup Base,Vegetable

1 mL Salt

4 mL Pepper,Black Ground

4 mL Oregano,Dried,Crumbled

4 mL Cumin,Ground

4 mL Coriander,Ground

235 g Cheese,Cheddar,Mild, Shredded


1In large pot or steam kettle, sauté onions, and garlic until onions are translucent and garlic aromatic.

2Stir in celery, carrots, peppers, water and seasonings to the onions and simmer until tender-crisp.

3Blend in all remaining ingredients, except for the cheese, bring to a boil, then turn down to simmer .

4Let simmer about 2-3 hours to allow flavor to mature, stirring occasionally Ensure the product reaches an internal temperature >168°F/76°C for a minimum of 15 seconds Portion to required serving pans.

5Cover and hold for service >140F (60C) for a maximum of 2 hours Discard any remaining product after service.

6For service top each serving of chilli with cheese.


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