Vegetable Chili - USDA Recipe for CACFP

Vegetable Chili - USDA Recipe for CACFP
Rating: 
Makes: 25 or 50 Servings

Description

Vegetable Chili – A combination of bulgur wheat, Mexican spices, black beans, crushed and diced tomatoes, jalapeno peppers, garnished with a dollop of sour cream.

 

Canola oil
1/8 cup
1/4 cup

1. Heat oil in a large stock pot uncovered over medium-high heat.

*Fresh onions, diced
12 oz
2 1/3 cups
1 lb 8 oz
1 qt 2/3 cup

2. Add onions, bell peppers, and jalapenos. Saute uncovered for 5 minutes or until tender. Stir well.

*Fresh green bell peppers, diced
8 oz
1 1/2 cups
1 lb
3 cups
*Fresh jalapeno peppers, seeded, diced
1/4 cup
2 oz
1/2 cup
Chili powder
3/4 cup
3 oz
1 1/2 cups

3. Add chili powder, cumin, garlic powder, ancho chili powder, onion powder, hot sauce (optional), brown sugar, and tomatoes. Simmer uncovered for 15 minutes over low-medium heat. Stir well.

Ground cumin
1/8 cup
1/4 cup
Garlic powder
2 tsp
1 Tbsp 1 tsp
Ancho chili powder
3 Tbsp
1/4 cup 2 Tbsp
OR
Mexican seasoning mix (See Notes Section)
3 Tbsp
1/4 cup 2 Tbsp
Onion powder
1 tsp
2 tsp
Red hot sauce (optional)
1/8 cup
1/4 cup
Brown sugar
2 oz
1/4 cup
4 oz
1/2 cup
Canned no-salt-added crushed tomatoes, undrained
3 lb 3 oz
1 qt 2 cups (1/2 No. 10 can)
6 lb 6 oz
3 qt (1 No. 10 can)
Canned no-salt-added diced tomatoes, undrained
1 lb 4 oz
2 1/3 cups 1 Tbsp 1/4 tsp (approx. 1/4 No. 10 can)
2 lb 8 oz
1 qt 3/4 cup 2 1/2 tsp (approx. 1/2 No. 10 can)
Canned low-sodium kidney beans, drained, rinsed
2 lb 12 1/2 oz
1 qt 2 3/4 cups 2 1/3 tsp (approx. 2/3 No. 10 can)
5 lb 9 oz
3 qt 1 1/2 cups 1 Tbsp 1 2/3 tsp (approx. 1 1/3 No. 10 cans)

4. Add kidney beans, bulgur wheat, vegetable broth, and water. Simmer uncovered for 15 minutes over low-medium heat. Stir well.

OR
*Dry kidney beans, cooked (See Notes Section)
2 lb 12 1/2 oz
1 qt 2 3/4 cups 2 1/3 tsp
5 lb 9 oz
3 qt 1 1/2 cups 1 Tbsp 1 2/3 tsp
Bulgur wheat, dry
8 oz
1 1/4 cups
1 lb
2 1/2 cups
Low-sodium vegetable broth
1 cup
2 cups
Water
3 1/2 cups
1 qt 3 cups

5. Critical Control Point: Heat to 140 °F or higher.

6. Pour 1 gal (about 9 lb 9 oz) vegetable chili into a steam table pan. For 25 servings, use 1 pan. For 50 servings, use 2 pans.

7. Critical Control Point: Hold for hot service at 140 °F.

Low-Fat Sour Cream
1 lb 2 oz
1 3/4 cups
2 lb 4 oz
3 1/2 cups

8. Using a No. 40 scoop, portion 1 Tbsp 1/3 tsp (about 3/4 oz) sour cream into individual souffle cups. Serve with chili.

9. Portion with 6 fl oz spoodle (3/4 cup).

Serving

See Notes

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.

Cooking Process #2: Same Day Service

Mexican Seasoning Mix 3/4 cup (about 4 1/2 oz

Combine 1 Tbsp dried oregano, 1 Tbsp garlic powder, 1/4 tsp ground cinnamon, 2 tsp sugar, 2 Tbsp chili powder, 1 Tbsp ground cumin, 1 Tbsp 2 tsp paprika, 1 Tbsp 2 tsp onion powder, 2 Tbsp dried minced onion, and 2 tsp salt.

Serving

NSLP/SBP Crediting Information: 3/4 cup (6 fl oz spoodle) provides:

Legume as Meat/Meat Alternate: 1 oz equivalent meat/meat alternate, 1/4 cup red/orange vegetable, 1/8 cup other vegetable.

OR 

Legume as Vegetable: 1/4 cup legume vegetable, 1/4 cup red/orange vegetable, 1/8 cup other vegetable.

CACFP Crediting Information: 3/4 cup (6 fl oz spoodle) provides:

Legume as Meat/Meat Alternate: 1 oz meat /meat alternate, 3/8 cup vegetable.

OR

Legume as Vegetable: 5/8 cup vegetable.

How to Cook Dry Beans

Special tip for preparing dry beans:

SOAKING BEANS

OVERNIGHT METHOD: Add 1 ¾ qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.

QUICK-SOAK METHOD: Boil 1 ¾ qt of water for each 1 lb of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe.

COOKING BEANS

Once the beans have been soaked, add 1 ¾ qt water for every lb of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use hot beans immediately.

Critical Control Point: Hold for hot service at 140 °F or higher.

OR

Chill for later use.

Critical Control Point: Cool to 70 °F within 2 hours and to 40 °F or lower within 4 hours.

1 lb dry kidney beans = about 2 1/2 cups dry or 5 ¼ cups cooked beans.

 

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