VEGETARIAN CHILI
Source: School Nutrition Association
Yield: 50; Serving Size: 2 cups

1 quart plus 3 cups chopped fresh onions
24 cloves fresh garlic
3 quarts chopped raw sweet green bell peppers
1 1/3 cups canola oil
1 1/4 gallons water
2 (#10) (6 lb 11 oz each) cans kidney beans, drained
1 3/4 gals plus 2 cups chopped fresh, red, ripe tomatoes
5 lbs frozen sweet white corn, boiled with salt
3 tbsp salt
1/3 cup plus 2 tsp chili powder
1 dash black pepper

Saute onions, garlic, and green pepper in oil over medium-high heat until the onions are soft (about 5 minutes).

Add water, beans, tomatoes, corn, salt, chili powder and pepper. Cook over medium heat for 25 minutes stirring once in a while.

Serve hot over brown rice or with corn bread.