Recipe ⬇️ How I fed 60 neighbors a warm meal for under $100
COTS is a wonderful local organization here in Vermont that helps house and support those in need. They feed up to 60+ people a day at lunch, 7 days a week, every day of the year 👏
When I was planning this recipe, it was -5 degrees here. Chili sounded just right, and adding pasta helped bulk it up and stay within budget.
6 lbs pasta, 24 cans of beans, 12+ lbs veggies, 6 chili packets and salsa for flavor shortcuts. Four massive pots simmering at once.
Total: $76 for food + $18 🙄 for serving pans = $94 (approx $1.57 per serving) ✨
Took me approximately 4 hours total. I was up at 5 am 🤪 (I look wild because I felt wild) — excited and nervous I wouldn’t execute in time to drop off by 11 am. (I did)
I’ve been wanting to do this for a while. With everything going on in this world, it’s easy to feel overwhelmed and helpless. Feeding my community reminded me that we ALL can do something. And believing everyone deserves a meal shouldn’t be controversial. I’ll die on that hill.
>>Full bulk recipe (60 servings) + scaled-down version (6 servings) on Substack — 🔗 in bio.
No matter if you’re cooking for one (like me 🙋♀️) or a large crowd, this is an MVP of affordable meals: protein, fiber, veggies, carbs, loads of flavor.
I hope this inspires you to look where you can help in your community. It doesn’t have to mean cooking for 60, but if it does, I have 2x more easy large-batch meal recipes coming soon 👉 make sure you’re following
#fooddonation #budgetmeals #CommunityFood #VermontKitchen #VeggieChiliMac
Preparing large-batch meals for community support can feel daunting, but with the right planning and simple ingredients, it becomes manageable and deeply rewarding. One key to success is opting for affordable staples like pasta and canned beans, which not only stretch the meal but also provide a balance of protein and fiber. Adding a variety of vegetables enhances nutrition and flavor, while using seasoning shortcuts like chili packets, salsa, and frozen minced garlic saves time without skimping on taste. In my own experiences volunteering with local food programs, I found that prepping ingredients the night before significantly reduces the stress on the cooking day. For example, chopping veggies and opening canned goods ahead of time allows the actual cooking to proceed smoothly. Another tip is to use a combination of canned tomato products—diced, sauce, and puree—to build a rich chili base with layered flavors. Since I’ve experimented with this recipe multiple times, I’ve learned that simmering the chili long enough to meld the flavors is crucial; it allows the beans and tomatoes to complement each other well. Stirring frequently helps prevent sticking, especially when cooking in large pots. For those concerned about spending, it’s remarkable how $1.50–$1.60 per serving can provide a warm, filling meal. Planning your shopping around sales on beans and pasta can reduce costs even further. Also, consider borrowing large pots or cookware to avoid extra expenses. Feeding others has an empowering effect—it turns intention into action and reminds us that everyone deserves a meal. Whether you cook for dozens or a few neighbors, your effort contributes meaningfully. I encourage anyone inspired by this to explore local organizations in need of volunteers or donations. Lastly, scaling this recipe for smaller or larger groups is achievable; the flavors hold up well whether you make six servings or sixty. This flexibility makes it a valuable go-to for budget-conscious cooks who want to impact their communities positively.
