| Ingredient | ULF # | Portion |
|---|---|---|
| Bush's Reduced Sodium Baked Vegetarian Beans | 182025 | 1 #10 can |
| Colavita Extra Virgin Olive Oil | 267668 | 1/4 cup |
| White Onion, diced | 138719 | 4 cups |
| Carrots, sliced | 127118 | 3 cups |
| Jalapenos, minced | 129742 | 1/2 cup |
| Tricar Red Bell Peppers, large dice | 129724 | 3 cups |
| Baron Spices Minced Garlic | 290852 | 1/4 cup |
| Dei Fratelli Crushed Tomatoes | 231507 | 56 oz. |
| Major Chef's Smart Vegetable Base | 294307 | 48 fl. oz. |
| Natural American Honey Pure EZ-Pour | 353534 | 2/3 cup |
| Diamond Crystal Kosher Salt | 309709 | 1 Tbsp. |
| Baron Spices Chili Powder Light | 290820 | 1/3 cup |
| Baron Spices Ground Cumin | 290832 | 1/4 cup |
| Baron Spices Ground Thyme | 280952 | 1/2 tsp |
| Baron Spices Ground Cayenne Pepper | 280918 | 1/2 tsp. |
| Baron Spices Ground Cinnamon | 298449 | 1/2 tsp. |
| Corn Flour | NM0128561 | 3/4 cup |
In a large stock pan over medium heat, add oil. Once oil is hot, add onion, carrot, jalapeño and bell pepper. Allow to sauté for 10 to 12 minutes. Add garlic and sauté an additional 2 to 3 minutes. Add tomatoes, beans, and stock. Bring to a boil. Add honey, spices and corn flour. Mix well to combine. Return to a boil, reduce heat and allow to simmer for 25 to 30 minutes. Reserve warm.
Serves: 25 – 10 oz portions
Prep time: 25 minutes | Cook time: 45 minutes
