Hearty Chili Mac

Healthy School Meals

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Susan Campbell

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Makes 100 cups

5 pounds uncooked pasta spirals
1 gallon chopped onions
1/3 cup minced garlic
1 quart diced bell peppers, fresh or frozen
2 #10 cans crushed or diced tomatoes
2 #10 can kidney or 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
1-1/2 cups chili powder
1/4 cup ground cumin
2 teaspoons salt

Cook the pasta in boiling water until it is just tender. Drain and rinse.

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 30 minutes. Combine with the cooked pasta.

Nutrition information per 1/2 cup:
109 calories
6 g protein
20 g carbohydrate
0.4 g fat
2% of calories from fat
138 mg sodium

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