Vegetarian Chili
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 ( 12 oz.) imitation ground beef | |
| 1 Small onion, minced | Wash, peel and mince |
| 1 Small green pepper, diced | Wash, trim and dice |
| 1 (14 1/2 oz.) can low sodium red cut tomatoes | |
| 2 (14 1/2 oz.) cans low sodium tomato sauce | |
| 1 (6 oz.) can low sodium tomato paste | |
| 2 (16 oz.) low sodium cans of pinto or kidney beans | Drained and rinsed |
| 1 cup sweet frozen corn | |
| 1 Tablespoons chili powder | |
| 1 Teaspoon ground cumin | |
| 1 teaspoon dried oregano | |
| Optional toppings: cheese and green onions |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Sauté onion and ground beef in a nonstick skillet . | |
| 2 | Add rest of ingredients. | |
| 3 | Stir and heat through. Before serving top with cheese and green onions. | Cook until internal temperature reaches 165 F degrees for 15 seconds |
