Protein-Packed Two Bean Chili

This protein-packed chili is loaded with beans, vegetables and delicious seasonings. A fantastic recipe for meat-less Fridays or cold winter days!
ForwardFood_Logo_  and The Humane Society of the United States

Excerpted from The Foodservice Professional’s Guide to Meat-free Meals

Adapted from Savannah-Chatham County Schools, Savannah, Georgia


Servings: 50 servings




Tomatoes, diced


1-1/2 #10 cans
Tomato paste 1/2 #10 can
Beans, kidney

canned, drained

2 #10 cans
Beans, black

canned, drained

1 #10 can
Onions, fresh


1 pound
Peppers, green, fresh


8 ounces


1 pound


8 ounces
Salt 2 tablespoons
Chili powder 3/8-1/2 cup


1-1/2 teaspoons
Cumin 1/2 teaspoon
Water 2 cups


  1. Sauté onions and peppers in a small amount of water until soft and translucent, approximately 5-7 minutes.
  2. Add tomatoes and tomato paste to onions and peppers. Let simmer until mixture is heated.
  3. Add drained beans, shredded carrots, corn, spices and water. Simmer 1 to 1-1⁄2 hours.

Recipe Notes

Yield 50 servings
HACCP—Standard Operating Procedure—Use hand washing procedures before starting recipe.
HACCP—Standard Operating Procedure—Wash all produce before starting this recipe.
HACCP Critical Control Point: Heat to a temperature of 140° F for 15 seconds.
HACCP Critical Control Point: Hold at internal temperature of 135° F or above.
HACCP Critical Control Point: Reheat leftover produce to 165° F or higher; reheat product only once.
Serving Information
Using 8 ounce ladle or spoodle, serve 8 ounces chili with preferred grain item such as pasta, rice, corn tortilla chips, roll or cornbread.
Crediting: 2 oz meat/meat alternates, and 1⁄2 cup red/orange vegetable. For a 1-1⁄2 meat/meat alternate sauce, remove black beans. 

Nutrition Facts per Serving (8ounces)

Calories: 209 kcal | Fat: 1.75 g | Saturated fat: 0.5 g | Sodium: 570 mg | Carbohydrates: 40 g | Fiber: 13 g | Protein: 12 g

This recipe has not been tested or standardized by Healthy School Recipes. The outcome, allergen information, and nutrient data may vary depending on the specific ingredients and equipment used in your location.


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