Park City Chili



  • 1 tablespoon vegetable oil
  • 1/4 cup frozen onion, diced
  • 1/4 cup frozen carrots, diced
  • 1/4 cup frozen celery, diced
  • 1/4 cup frozen green or red pepper, diced
  • 1 tablespoon garlic, minced
  • 3 cups canned pinto beans, drained (USDA reduced sodium)
  • 1 1/2 cups canned diced tomatoes, with liquid (USDA reduced sodium)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 2 cups water
  • 1/3 cup Corn grits (quick dry)


  1. In a large stockpot, saute onions, carrots, celery, and bell pepper in vegetable oil for about 10 minutes or until onions are translucent.
  2. Add garlic and saute for an additional 1-2 minutes.
  3. Add beans, tomatoes, spices, and water and bring to a boil.
  4. Reduce heat and simmer for 30 minutes or until vegetables are tender.
  5. Add grits and cook over low heat for 3-5 minutes.
  6. CCP: Heat to 165° or higher for at least 15 seconds.

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