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Ingredientes
- 7 lbs vegetarian burger crumbles
- 9 lbs kidney beans, #10 cans
- 9 each large red onions, chopped
- 36 each celery stalks, diced
- 18 each red bell peppers, chopped
- 10 leaves bay leaves
- 2 1/2 cups chili powder
- 3 1/2 cups molasses
- 1 cup vegetable base
- 1 bunch cilantro, wash and chop
- 1 cup hot pepper sauce
- 2 1/2 qts water
- 3 1/2 cups flour and 2 qts water (slurry- mix in bowl with wire whip)
Direcciones
- In a steam kettle, combine vegetarian crumbles, kidney beans, onion, celery, bell pepper, bay leaves, chili powder, molasses, bouillon, cilantro, hot sauce, salt, pepper, and water.
- Cook on high for 3 hours. Dissolve flour with water and pour into chili to thicken as needed.
- Note: Can substitute veggie burgers for vegetarian burger crumbles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 50 servings | |
| Calories 220 | |
| Calories from Fat 24 | 11% |
| Total Fat 2.69g | 3% |
| Saturated Fat 0.85g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 401mg | 17% |
| Potassium 846mg | 24% |
| Total Carbs 44.41g | 12% |
| Dietary Fiber 8.0g | 27% |
| Sugars 18.3g | 12% |
| Protein 6.79g | 11% |
