Feeds 50 Kids and some teachers!
My son, for his 7th Birthday, had a request. He wanted to have a “hot lunch” at his school. So, I obliged. The project was to make everything gluten, dairy, meat, GMO, and soy free. And kosher! We did it! With the help of another Mom, Michelle Gomez, and a friend, Onna Adams. We conquered the kitchen in 3 hours (not counting clean-up). We began the meal with Chick Pea Salad, which was a big hit with the kids.
enough olive oil to generously cover bottom of a pot
2 lbs of carrots, diced
2 lbs of onions, diced
3 lbs of sweet potatoes, cubed
1 head/bunch of celery, diced
1 head of garlic, minced
5 12 oz cans of chopped or diced tomatoes or fresh roma tomatoes (diced)
5-6 cans of black, red, or pinto beans (rinsed)
2 bags of frozen sweet corn
4 32 oz containers of vegetable broth/stock
Spices to taste:
Heal olive oil on low/med heat. Saute onions until translencent. Add celery, carrots and garlic. Add spices.
Add the sweet potatoes. If the bottom of pan is sticking add a little bit of broth to prevent it from sticking. Cook everything for a little bit longer. Add tomatoes and their juices. Add all the beans, corn, and the broth/stock. Add more spices and herbimare. Heat to boiling and then reduce temp to keep it at a slow boil for 10 minutes. Taste, adjust seasonings. Serve as is or over rice (see below).
Notes: Particularly important to look for organic corn, celery (organic corn means it is non-GMO, and celery is on the dirty dozen list, aka highly sprayed if not organic). It is worthwhile to spend the extra money here.
Optional: Adding Rice to the chili
12 cups of organic short grain brown rice. Soaked overnight at room temperature. Drain and rinse rice after soaking. Add 12 -14 cups of water. Get the water to a boil then turn the heat down to low and finish cooking.
Serve with chili.