Ingredients
1 bag Protein Crumbles
1 bag Adda Veggie Chipotle Adobo
2.5 cups water
1 lb 5 oz (4 cups) Onions, Yellow, diced
1/2 cup Olive oil
12 cups Water, hot
1.5 lb (2.5 cups) Tomato Paste
2.5 oz Chili Base / Seasoning
1/2 #10 can (5 cups) Kidney Beans, drained
1/2 #10 can (5 cups) Pinto Beans, drained
1 #10 can Tomatoes, diced w/ juices
14 fl oz Green Chiles, diced
Instructions
Pre-heat oven to 350°F, low fan. Line 1 sheet pan with parchment paper.
In a large mixing bowl, add full bag of Adda Veggie Protein Crumbles and soak in 2.5 cups of water for 5 minutes, stirring halfway.
Stir in Adda Mix and mix well. Mix diced onions and 1⁄2 cup olive oil into prepared mix.
Spread the mix out evenly on the sheet pan. Bake for 15-20 minutes, stirring halfway. Ground crumble will appear well browned when ready. Place in warmer to hold at 135°F.
Line a 6" hotel pan. Add HOT water and tomato paste and whisk to combine and break up paste.
Add Chili Seasoning, stirring to combine.
Add Ingredients in this order, then MIX WELL:
(1) Diced Tomatoes.
(2) Drained Pinto and Kidney Beans.
(3) Green ChilesCover and place in 375°F oven. After 30 minutes stir and rotate. After an additional 30 minutes stir again and take temperature. Continue cooking until temperature reaches 150°F.
Remove from oven. Add Adda Veggie crumble mixture into Chili and mix well to combine.
Serve:
For Elementary, scoop ONE #4 scoop per serving. For Secondary, scoop TWO #5 scoops per serving.HAACP:
1. Hold at 135°F or above.
2. Leftovers must be cooled to 72 degrees in two hours, to 40 degrees in four hours.