Source: MRS 2015
MRS: 566 — Poultry (500s)

Chili Blanco

Meal Component Contribution:
1 1/2 oz. eq. meat/meat alternate, ½ cup bean/pea vegetables
Number of Portions: 64  Size of Portion: 1 cup
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Vegetables (Beans/Peas)
  •  Meat/Meat Alternate
  •  Vegetables (Beans/Peas)

INGREDIENT
MEASURE (FOR 64 SERVINGS)
Beans, Great Northern White
4 #10 can(s)
Broth, Chicken, Low Sodium, #2510
2 gallon(s) + 1 quart(s)
Garlic Powder, #2709
1/4 cup(s) + 1 tablespoon(s)
Onions, Frozen, Diced, #1610
3 pound(s)
Oil, Vegetable, #2507
1/4 cup(s)
Cumin Seed, Ground, #2706
3 tablespoon(s)
Oregano, Crushed, Dry, #2715
2 tablespoon(s) + 2 teaspoon(s)
Pepper, Red or Cayenne, Ground, #2719
1 teaspoon(s)
Chicken, Diced, Cooked, IQF, #1019
4 pound(s) ounce(s)
Cornstarch, #2005
3/4 cup(s)
Water, Municipal, Mississippi
1 cup(s) + 1/2 cup(s)
Cheese, Mozzarella, Shredded, #1307
2 pound(s)
DIRECTIONS

1.

Drain and rinse beans.

2.

Combine beans, broth, garlic powder and the onions in kettle or large stock pot.

3.

Combine cumin, oregano, cayenne pepper and chicken. Mix well and add to beans.

4.

Cover and simmer 1 hour.

CCP:  Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.

5.

Combine cornstarch and water.

6.

Using a whisk, add the cornstarch mixture to the bean mixture. Simmer the chili until thickened.

7.

Pour into serving pans. Serve immediately or cover and place in the warmer until ready for service.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.

8.

Portion 1 cup of soup in bowls topped with ½ ounce of grated cheese per serving. Each portion provides 1½ oz. eq. of meat/meat alternate and ½ cup ofbeans/peas vegetable.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.  Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower.

Production Notes

Use USDA Foods products when available.
"Culinary Techniques for Healthy School Meal" provides seasoning and serving ideas for poultry.

Miscellaneous Notes

Yeild: 64 servings makes about 16 quarts

Nutrients Per Serving
Calories
240
Carbohydrates
30.17 g
Dietary Fiber
9.58 g
Protein
24.49 g
Sodium
615.00 mg
Total Fat
2.91 g
Sat. Fat
1.72 g
Trans Fat
0.00 g


Illustrated Presentation of Chili Blanco
1.

Combine beans, broth, garlic powder and the onions in kettle or large stock pot.

2.

Portion 1 cup of soup.