A former chef with a strong competitive streak and a genuine passion for feeding people found the perfect challenge in a national recipe competition sponsored by Campbell’s Foodservice. The contest called for developing new dishes using selected Campbell’s Condensed Soups as key ingredients. Because the competition centered on healthcare foodservice, every entry had to balance creativity with thoughtful attention to nutrition and ingredient choices. The challenge was right in this chef’s wheelhouse, merging technical skill, resourcefulness, and a commitment to serving food that truly supports wellbeing.
CVap Advantages
There are advantages to preparing this chili in a CVap oven. It can be cooked and held in the oven, which allows a much longer serving time. Likewise, you can hold a large quantity without worrying about scorching the pan bottom or reducing too much. The last bowl you serve will be as fresh and hot as the first.
Want to try this recipe? It was cooked at 200°F Vapor/350°F Air in a CVap oven. But if you don’t have a CVap oven handy, a stovetop will do.
Rainbow Vegan Chili Recipe
Ingredients
- Plant-Based Beef 48 oz (4-12oz packs)
- Sweet Onions 4 large (1 ½ quart) – Cleaned and diced.
- Sweet Peppers 6 large (1 ½ quart) – Cleaned and diced
(red, yellow, and orange) - Carrots 1 ½ pounds
- Whole Garlic Cloves 3 cups (Cleaned, peeled, and minced)
- Chili Powder 4 Tablespoons
- Coriander 1 Tablespoon
- Cumin 1 Tablespoon
- Smoked Paprika 1 Tablespoon
- Chipotle Peppers 4 Tablespoons – Pureed
- Kidney Beans 62 oz (4 – 15.5 oz cans) – Drained
- Fire Roasted Diced Tomatoes 58 oz (4-14.5 oz cans) – Liquid Drained
- Petite Dice Tomatoes 58 oz (4-14.5 oz cans)
- Campbell’s Tomato Soup 70 oz
- Water 128 oz
The Process
- Brown the plant-based beef.
- Add onion and peppers to the pan and allow to sweat until onions are translucent and the peppers have softened.
- Add minced garlic and carrots to the pan and toss until fragrant.
- Add chili powder, coriander, cumin, smoked paprika, and pureed chipotle peppers to the pan, and mix thoroughly. Allow to sauté for a few more minutes.
- Add drained beans, all the diced tomatoes, tomato soup, and water, mix thoroughly and bring to a boil, stirring frequently.
- Simmer for about an hour.
As you can tell from the ingredient quantities, this recipe is intended to feed a bunch of people. You’ll get about five dozen eight-ounce servings. And while it’s dang tasty, it’s amazingly healthy, with just 128 calories per serving.
Want more chili ideas? Check out our recipe for Beer Chili!
