Source: MRS 2015
MRS: 916 — Vegetarian Entrées (900s)

Vegetable Chili

Meal Component Contribution:
2¾ oz. eq. meat/meat alternate, ¼ cup red/orange vegetable
Number of Portions: 50  Size of Portion: ¾ cup
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Vegetables (Red/Orange)
  •  Meat/Meat Alternate
  •  Vegetables (Red/Orange)

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Oil, Vegetable, #2507
1/4 cup(s)
Onions, Frozen, Diced, #1610
1  pound(s) + 4  ounce(s)
Peppers, Green, Diced, Frozen, #1613
10  ounce(s)
Chili Powder, #2703
3/4 cup(s)
Cumin Seed, Ground, #2706
1/4 cup(s)
Garlic Powder, #2709
1  tablespoon(s) + 1/2 tablespoon(s)
Onion Powder, #2714
2  teaspoon(s)
Sugar, Brown, #2024
1/2 cup(s) , packed
Tomatoes, Crushed, #10 Can, #2827
1  #10 can(s)
Tomatoes, Diced, #10 Can, #2828
2  cup(s) + 2/3 cup(s)
Beans, Canned, Kidney, #10, Low Sodium, #2802
2  #10 can(s)
Water, Municipal, Mississippi
1/2 cup(s)
Yogurt, Low Fat. Plain, Bulk, #1325
3  quart(s)
Cheese, Cheddar, Low Fat, Shredded, USDA, #B027
3  pound(s) + 2  ounce(s)
DIRECTIONS

1.

Heat the oil in a steam-jacketed kettle.

2.

Add the onions and sauté 3 minutes, until tender.

3.

Add the green peppers and sauté 2 minutes, until tender.

4.

Add the chili powder, cumin, granulated garlic, onion powder, brown sugar, and tomatoes. Simmer 15 minutes, uncovered.

5.

Add the kidney beans and water. Simmer 15 minutes, uncovered.

6.

Add yogurt and stir to blend. Pour into medium half steamtable pans (10" x 12" x 4"). For 50 servings, use 2 pans.

CCP:  Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process.

7.

Portion with a 6 ounce ladle (3/4 cup) for service and  sprinkle 1/8 cup of cheese blend on top of each portion. Each portion provides portion provides 2¾ oz. eq. meat/meat alternate and ¼ cup red/orange 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.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meal" provides seasoning and serving ideas for entrées.

Nutrients Per Serving
Calories
239
Carbohydrates
26.51 g
Dietary Fiber
7.26 g
Protein
16.61 g
Sodium
475.64 mg
Total Fat
8.11 g
Sat. Fat
4.13 g
Trans Fat
0.00 g