Vegetarian Herbed Bean Chili March 2005

RH Staff

Yield: 18 12-oz. servings.

2 qt. onions, diced
2 cups zucchini, diced
2 cups celery, diced
5 cups carrots, diced, 1/4"
2 Tbsp. vegetable oil
1 #10 can (7 lb., 5 oz.) Bush's Best Vegetarian Baked Beans
2 cups vegetable stock, canned
1/2 cup parsley, fresh chopped
3 cups corn, canned, drained
2 Tbsp. cumin, ground
1/2 tsp. cayenne, ground
1 Tbsp. Italian seasoning
3 tortillas, flour, 6"

In steam-jacketed kettle, sautè onions, zucchini, celery and carrots in oil until tender but not soft. Add beans, stock, parsley, corn, cumin, cayenne and Italian seasoning to kettle with vegetables. Heat just until warm. Transfer beans to a 4-inchdeep half-size hotel pan. Place on hot serving line. To serve, ladle two 6-ounce portions of beans into serving bowl.

Option: Cut each tortilla in half and then cut each half into approximately 12 strips. Fry until crisp. Garnish each serving with 4 strips. Tortilla strips may be prepared ahead and held in warming drawer.