Feeds 50 Kids and some teachers!

My son, for his 7th Birthday, had a request.  He wanted to have a “hot lunch”  at his school.  So, I obliged.  The project was to make everything gluten, dairy, meat, GMO, and soy free.  And kosher!  We did it!  With the help of another Mom, Michelle Gomez, and a friend, Onna Adams.  We conquered the kitchen in 3 hours (not counting clean-up).  We began the meal with Chick Pea Salad, which was a big hit with the kids.


enough olive oil to generously cover bottom of a pot
2 lbs of carrots, diced
2 lbs of onions, diced
3 lbs of sweet potatoes, cubed
1 head/bunch of celery, diced
1 head of garlic, minced
5 12 oz cans of chopped or diced tomatoes or fresh roma tomatoes (diced)
5-6 cans of black, red, or pinto beans (rinsed)
2 bags of frozen sweet corn
4 32 oz containers of vegetable broth/stock
Spices to taste:
chili powder
herbimare original


Heal olive oil on low/med heat.  Saute onions until translencent.  Add celery, carrots and garlic. Add spices.

School Lunch Making: Food for 50 +

Add the sweet potatoes. If the bottom of pan is sticking add a little bit of broth to prevent it from sticking.  Cook everything for a little bit longer.  Add tomatoes and their juices.  Add all the beans, corn, and the broth/stock.  Add more spices and herbimare.  Heat to boiling and then reduce temp to keep it at a slow boil for 10 minutes.  Taste, adjust seasonings. Serve as is or over rice (see below). 

Notes:  Particularly important to look for organic corn, celery (organic corn means it is non-GMO, and celery is on the dirty dozen list, aka highly sprayed if not organic).  It is worthwhile to spend the extra money here.

Optional:  Adding Rice to the chili
12 cups of organic short grain brown rice.  Soaked overnight at room temperature.  Drain and rinse rice after soaking.  Add 12 -14 cups of water.  Get the water to a boil then turn the heat down to low and finish cooking.

Serve with chili.   

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