Chili Con Corny

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Susan Campbell

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Makes about 4 gallons

12 cups chopped onions
1/3 cup minced garlic
1 quart diced bell peppers, fresh or frozen
2 #10 cans crushed tomatoes
3 #10 can pinto beans, including liquid
1 #10 can corn, including liquid
1 30-ounce package adm Harvest Burger Dry Mix (or 8 cups other textured vegetable protein)
1-1/2  quarts water
1 cup chili powder (more for a spicier chili)
1/4 cup ground cumin
1 teaspoon salt

Heat about 1 cup of water in a large pot or steam-jacketed kettle and cook the onions and garlic until the onions are soft, about 5 minutes. Add the remaining ingredients and simmer about 30 minutes, stirring occasionally. Add water if the chili becomes too thick.

Nutrition information per 1/2 cup:  (SNAP)
Calories: 152
Protein: 9 g
Carbohydrate: 27 g
Fat:  0 g
Cholesterol: 0 mg
Fiber:  7 g
Sodium: 319 mg
Vitamin A: 96 RE
Vitamin C: 13 mg
Iron:  3 mg
Calcium: 65 mg

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