Vegetable Chili USDA Recipe for Adults in CACFP

Age Group: Adult
Serving Size: 25-50
Our Vegetable Chili is the perfect blend of kidney beans, fresh onions, fresh green peppers, fresh jalapenos, canned tomatoes, and spices. Perfect for a cold night.
CACFP Adult Portion Crediting Information
1 cup (8 oz spoodle) provides:
Legume as Meat Alternate:
⅜ cup vegetable (¼ cup red/orange vegetable, ⅛ cup other vegetable),1 oz equivalent meat alternate and .25 oz equivalent grains.
OR
Legume as Vegetable:
⅝ cup vegetable (¼ cup legume vegetable, ¼ cup red/orange vegetable, ⅛ cup other vegetable), and 0.25 oz equivalent grains.
2 from 1 vote
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Ingredients
 

25 Servings

    Weight

    • - - Canola oil
    • 12 oz *Fresh onions, diced
    • 8 oz *Fresh green bell peppers, diced
    • - - *Fresh jalapeño peppers, seeded, diced
    • - - Chili powder
    • - - Ground cumin
    • - - Garlic powder
    • - - Ancho chili powder
    • - - OR
    • - - Mexican seasoning mix (See Notes Section)
    • - - Onion powder
    • - - Red hot sauce (optional)
    • 2 oz Brown sugar
    • 3 lb 8 oz Canned no-salt-added crushed tomatoes, undrained
    • 1 lb 4 oz Canned no-salt-added diced tomatoes, undrained
    • 5 lb 4 oz Canned low-sodium kidney beans, drained
    • - - OR
    • 5 lb 4 oz *Dry kidney beans, cooked (See Notes Section)
    • 12 oz Bulgur wheat, dry
    • - - Low-sodium vegetable broth
    • - - Water
    • 1 lb 2 oz Low-fat sour cream

    Measure

    • ⅛ cup Canola oil
    • 2⅓ cups *Fresh onions, diced
    • 1½ cups *Fresh green bell peppers, diced
    • ¼ cup *Fresh jalapeño peppers, seeded, diced
    • ¾ cup Chili powder
    • ⅛ cup Ground cumin
    • 2 tsp Garlic powder
    • 3 Tbsp Ancho chili powder
    • - - OR
    • 3 Tbsp Mexican seasoning mix (See Notes Section)
    • 1 tsp Onion powder
    • ⅛ cup Red hot sauce (optional)
    • ¼ cup Brown sugar
    • 1 qt 3 cups (½ No.10 can) Canned no-salt-added crushed tomatoes, undrained
    • 2⅓ cups 1 Tbsp ¼ tsp (approx. ¼ No. 10 can) Canned no-salt-added diced tomatoes, undrained
    • 3 qt 2 cups (approx. 1 No. 10 can) Canned low-sodium kidney beans, drained
    • - - OR
    • 3 qt 1 cup *Dry kidney beans, cooked (See Notes Section)
    • 1½ cups Bulgur wheat, dry
    • 2 cups Low-sodium vegetable broth
    • 1 qt Water
    • 1¾ cups Low-fat sour cream

    50 Servings

      Weight

      • 2 oz Canola oil
      • 1 lb 8 oz *Fresh onions, diced
      • 1 lb *Fresh green bell peppers, diced
      • 2 oz *Fresh jalapeño peppers,seeded, diced
      • - - Chili powder
      • - - Ground cumin
      • - - Garlic powder
      • - - Ancho chili powder
      • - - OR
      • - - Mexican seasoning mix (See Notes Section)
      • - - Onion powder
      • - - Red hot sauce (optional)
      • 4 oz Brown sugar
      • 7 lb Canned no-salt-added crushed tomatoes, undrained
      • 2 lb 8 oz Canned no-salt-added diced tomatoes, undrained
      • 10 lb 8 oz Canned low-sodium kidney beans, drained
      • - - OR
      • 10 lb 8 oz *Dry kidney beans, cooked (See Notes Section)
      • 1 lb 8 oz Bulrgur wheat, dry
      • - - Low-sodium vegetable broth
      • - - Water
      • 2 lb 4 oz Low-fat sour cream

      Measure

      • ¼ cup Canola oil
      • 1 qt ⅔ cup *Fresh onions, diced
      • 3 cups *Fresh green bell peppers, diced
      • ½ cup *Fresh jalapeño peppers, seeded, diced
      • 1½ cups Chili powder
      • ¼ cup Ground cumin
      • 1 Tbsp 1 tsp Garlic powder
      • ¼ cup 2 Tbsp Ancho chili powder
      • - - OR
      • ¼ cup 2 Tbsp Mexican seasoning mix (See Notes Section)
      • 2 tsp Onion powder
      • ¼ cup Red hot sauce (optional)
      • ½ cup Brown sugar
      • 3 qt 2 cups (1 No.10 can) Canned no-salt-added crushed tomatoes, undrained
      • 1 qt ⅔ cup 1 Tbsp ½ tsp (approx. ½ No. 10 can) Canned no-salt-added diced tomatoes, undrained
      • 7 qt (approx. 2 No.10 can) Canned low-sodium kidney beans, drained
      • - - OR
      • 1 gal 2 qt 2 cups *Dry kidney beans, cooked (See Notes Section)
      • 3 cups Bulgur wheat, dry
      • 1 qt Low-sodium vegetable broth
      • 2 qt Water
      • 3½ cups Low-fat sour cream

      Quantity
       

      25 Servings

        Weight

        • - - Canola oil
        • 12 oz *Fresh onions, diced
        • 8 oz *Fresh green bell peppers, diced
        • - - *Fresh jalapeño peppers, seeded, diced
        • - - Chili powder
        • - - Ground cumin
        • - - Garlic powder
        • - - Ancho chili powder
        • - - OR
        • - - Mexican seasoning mix (See Notes Section)
        • - - Onion powder
        • - - Red hot sauce (optional)
        • 2 oz Brown sugar
        • 3 lb 8 oz Canned no-salt-added crushed tomatoes, undrained
        • 1 lb 4 oz Canned no-salt-added diced tomatoes, undrained
        • 5 lb 4 oz Canned low-sodium kidney beans, drained
        • - - OR
        • 5 lb 4 oz *Dry kidney beans, cooked (See Notes Section)
        • 12 oz Bulgur wheat, dry
        • - - Low-sodium vegetable broth
        • - - Water
        • 1 lb 2 oz Low-fat sour cream

        Measure

        • ⅛ cup Canola oil
        • 2⅓ cups *Fresh onions, diced
        • 1½ cups *Fresh green bell peppers, diced
        • ¼ cup *Fresh jalapeño peppers, seeded, diced
        • ¾ cup Chili powder
        • ⅛ cup Ground cumin
        • 2 tsp Garlic powder
        • 3 Tbsp Ancho chili powder
        • - - OR
        • 3 Tbsp Mexican seasoning mix (See Notes Section)
        • 1 tsp Onion powder
        • ⅛ cup Red hot sauce (optional)
        • ¼ cup Brown sugar
        • 1 qt 3 cups (½ No.10 can) Canned no-salt-added crushed tomatoes, undrained
        • 2⅓ cups 1 Tbsp ¼ tsp (approx. ¼ No. 10 can) Canned no-salt-added diced tomatoes, undrained
        • 3 qt 2 cups (approx. 1 No. 10 can) Canned low-sodium kidney beans, drained
        • - - OR
        • 3 qt 1 cup *Dry kidney beans, cooked (See Notes Section)
        • 1½ cups Bulgur wheat, dry
        • 2 cups Low-sodium vegetable broth
        • 1 qt Water
        • 1¾ cups Low-fat sour cream

        50 Servings

          Weight

          • 2 oz Canola oil
          • 1 lb 8 oz *Fresh onions, diced
          • 1 lb *Fresh green bell peppers, diced
          • 2 oz *Fresh jalapeño peppers,seeded, diced
          • - - Chili powder
          • - - Ground cumin
          • - - Garlic powder
          • - - Ancho chili powder
          • - - OR
          • - - Mexican seasoning mix (See Notes Section)
          • - - Onion powder
          • - - Red hot sauce (optional)
          • 4 oz Brown sugar
          • 7 lb Canned no-salt-added crushed tomatoes, undrained
          • 2 lb 8 oz Canned no-salt-added diced tomatoes, undrained
          • 10 lb 8 oz Canned low-sodium kidney beans, drained
          • - - OR
          • 10 lb 8 oz *Dry kidney beans, cooked (See Notes Section)
          • 1 lb 8 oz Bulrgur wheat, dry
          • - - Low-sodium vegetable broth
          • - - Water
          • 2 lb 4 oz Low-fat sour cream

          Measure

          • ¼ cup Canola oil
          • 1 qt ⅔ cup *Fresh onions, diced
          • 3 cups *Fresh green bell peppers, diced
          • ½ cup *Fresh jalapeño peppers, seeded, diced
          • 1½ cups Chili powder
          • ¼ cup Ground cumin
          • 1 Tbsp 1 tsp Garlic powder
          • ¼ cup 2 Tbsp Ancho chili powder
          • - - OR
          • ¼ cup 2 Tbsp Mexican seasoning mix (See Notes Section)
          • 2 tsp Onion powder
          • ¼ cup Red hot sauce (optional)
          • ½ cup Brown sugar
          • 3 qt 2 cups (1 No.10 can) Canned no-salt-added crushed tomatoes, undrained
          • 1 qt ⅔ cup 1 Tbsp ½ tsp (approx. ½ No. 10 can) Canned no-salt-added diced tomatoes, undrained
          • 7 qt (approx. 2 No.10 can) Canned low-sodium kidney beans, drained
          • - - OR
          • 1 gal 2 qt 2 cups *Dry kidney beans, cooked (See Notes Section)
          • 3 cups Bulgur wheat, dry
          • 1 qt Low-sodium vegetable broth
          • 2 qt Water
          • 3½ cups Low-fat sour cream

          Ingredients
           

          25 Servings

            Weight

            • - - Canola oil
            • 12 oz *Fresh onions, diced
            • 8 oz *Fresh green bell peppers, diced
            • - - *Fresh jalapeño peppers, seeded, diced
            • - - Chili powder
            • - - Ground cumin
            • - - Garlic powder
            • - - Ancho chili powder
            • - - OR
            • - - Mexican seasoning mix (See Notes Section)
            • - - Onion powder
            • - - Red hot sauce (optional)
            • 2 oz Brown sugar
            • 3 lb 8 oz Canned no-salt-added crushed tomatoes, undrained
            • 1 lb 4 oz Canned no-salt-added diced tomatoes, undrained
            • 5 lb 4 oz Canned low-sodium kidney beans, drained
            • - - OR
            • 5 lb 4 oz *Dry kidney beans, cooked (See Notes Section)
            • 12 oz Bulgur wheat, dry
            • - - Low-sodium vegetable broth
            • - - Water
            • 1 lb 2 oz Low-fat sour cream

            Measure

            • ⅛ cup Canola oil
            • 2⅓ cups *Fresh onions, diced
            • 1½ cups *Fresh green bell peppers, diced
            • ¼ cup *Fresh jalapeño peppers, seeded, diced
            • ¾ cup Chili powder
            • ⅛ cup Ground cumin
            • 2 tsp Garlic powder
            • 3 Tbsp Ancho chili powder
            • - - OR
            • 3 Tbsp Mexican seasoning mix (See Notes Section)
            • 1 tsp Onion powder
            • ⅛ cup Red hot sauce (optional)
            • ¼ cup Brown sugar
            • 1 qt 3 cups (½ No.10 can) Canned no-salt-added crushed tomatoes, undrained
            • 2⅓ cups 1 Tbsp ¼ tsp (approx. ¼ No. 10 can) Canned no-salt-added diced tomatoes, undrained
            • 3 qt 2 cups (approx. 1 No. 10 can) Canned low-sodium kidney beans, drained
            • - - OR
            • 3 qt 1 cup *Dry kidney beans, cooked (See Notes Section)
            • 1½ cups Bulgur wheat, dry
            • 2 cups Low-sodium vegetable broth
            • 1 qt Water
            • 1¾ cups Low-fat sour cream

            50 Servings

              Weight

              • 2 oz Canola oil
              • 1 lb 8 oz *Fresh onions, diced
              • 1 lb *Fresh green bell peppers, diced
              • 2 oz *Fresh jalapeño peppers,seeded, diced
              • - - Chili powder
              • - - Ground cumin
              • - - Garlic powder
              • - - Ancho chili powder
              • - - OR
              • - - Mexican seasoning mix (See Notes Section)
              • - - Onion powder
              • - - Red hot sauce (optional)
              • 4 oz Brown sugar
              • 7 lb Canned no-salt-added crushed tomatoes, undrained
              • 2 lb 8 oz Canned no-salt-added diced tomatoes, undrained
              • 10 lb 8 oz Canned low-sodium kidney beans, drained
              • - - OR
              • 10 lb 8 oz *Dry kidney beans, cooked (See Notes Section)
              • 1 lb 8 oz Bulrgur wheat, dry
              • - - Low-sodium vegetable broth
              • - - Water
              • 2 lb 4 oz Low-fat sour cream

              Measure

              • ¼ cup Canola oil
              • 1 qt ⅔ cup *Fresh onions, diced
              • 3 cups *Fresh green bell peppers, diced
              • ½ cup *Fresh jalapeño peppers, seeded, diced
              • 1½ cups Chili powder
              • ¼ cup Ground cumin
              • 1 Tbsp 1 tsp Garlic powder
              • ¼ cup 2 Tbsp Ancho chili powder
              • - - OR
              • ¼ cup 2 Tbsp Mexican seasoning mix (See Notes Section)
              • 2 tsp Onion powder
              • ¼ cup Red hot sauce (optional)
              • ½ cup Brown sugar
              • 3 qt 2 cups (1 No.10 can) Canned no-salt-added crushed tomatoes, undrained
              • 1 qt ⅔ cup 1 Tbsp ½ tsp (approx. ½ No. 10 can) Canned no-salt-added diced tomatoes, undrained
              • 7 qt (approx. 2 No.10 can) Canned low-sodium kidney beans, drained
              • - - OR
              • 1 gal 2 qt 2 cups *Dry kidney beans, cooked (See Notes Section)
              • 3 cups Bulgur wheat, dry
              • 1 qt Low-sodium vegetable broth
              • 2 qt Water
              • 3½ cups Low-fat sour cream

              Quantity
               

              25 Servings

                Weight

                • - - Canola oil
                • 12 oz *Fresh onions, diced
                • 8 oz *Fresh green bell peppers, diced
                • - - *Fresh jalapeño peppers, seeded, diced
                • - - Chili powder
                • - - Ground cumin
                • - - Garlic powder
                • - - Ancho chili powder
                • - - OR
                • - - Mexican seasoning mix (See Notes Section)
                • - - Onion powder
                • - - Red hot sauce (optional)
                • 2 oz Brown sugar
                • 3 lb 8 oz Canned no-salt-added crushed tomatoes, undrained
                • 1 lb 4 oz Canned no-salt-added diced tomatoes, undrained
                • 5 lb 4 oz Canned low-sodium kidney beans, drained
                • - - OR
                • 5 lb 4 oz *Dry kidney beans, cooked (See Notes Section)
                • 12 oz Bulgur wheat, dry
                • - - Low-sodium vegetable broth
                • - - Water
                • 1 lb 2 oz Low-fat sour cream

                Measure

                • ⅛ cup Canola oil
                • 2⅓ cups *Fresh onions, diced
                • 1½ cups *Fresh green bell peppers, diced
                • ¼ cup *Fresh jalapeño peppers, seeded, diced
                • ¾ cup Chili powder
                • ⅛ cup Ground cumin
                • 2 tsp Garlic powder
                • 3 Tbsp Ancho chili powder
                • - - OR
                • 3 Tbsp Mexican seasoning mix (See Notes Section)
                • 1 tsp Onion powder
                • ⅛ cup Red hot sauce (optional)
                • ¼ cup Brown sugar
                • 1 qt 3 cups (½ No.10 can) Canned no-salt-added crushed tomatoes, undrained
                • 2⅓ cups 1 Tbsp ¼ tsp (approx. ¼ No. 10 can) Canned no-salt-added diced tomatoes, undrained
                • 3 qt 2 cups (approx. 1 No. 10 can) Canned low-sodium kidney beans, drained
                • - - OR
                • 3 qt 1 cup *Dry kidney beans, cooked (See Notes Section)
                • 1½ cups Bulgur wheat, dry
                • 2 cups Low-sodium vegetable broth
                • 1 qt Water
                • 1¾ cups Low-fat sour cream

                50 Servings

                  Weight

                  • 2 oz Canola oil
                  • 1 lb 8 oz *Fresh onions, diced
                  • 1 lb *Fresh green bell peppers, diced
                  • 2 oz *Fresh jalapeño peppers,seeded, diced
                  • - - Chili powder
                  • - - Ground cumin
                  • - - Garlic powder
                  • - - Ancho chili powder
                  • - - OR
                  • - - Mexican seasoning mix (See Notes Section)
                  • - - Onion powder
                  • - - Red hot sauce (optional)
                  • 4 oz Brown sugar
                  • 7 lb Canned no-salt-added crushed tomatoes, undrained
                  • 2 lb 8 oz Canned no-salt-added diced tomatoes, undrained
                  • 10 lb 8 oz Canned low-sodium kidney beans, drained
                  • - - OR
                  • 10 lb 8 oz *Dry kidney beans, cooked (See Notes Section)
                  • 1 lb 8 oz Bulrgur wheat, dry
                  • - - Low-sodium vegetable broth
                  • - - Water
                  • 2 lb 4 oz Low-fat sour cream

                  Measure

                  • ¼ cup Canola oil
                  • 1 qt ⅔ cup *Fresh onions, diced
                  • 3 cups *Fresh green bell peppers, diced
                  • ½ cup *Fresh jalapeño peppers, seeded, diced
                  • 1½ cups Chili powder
                  • ¼ cup Ground cumin
                  • 1 Tbsp 1 tsp Garlic powder
                  • ¼ cup 2 Tbsp Ancho chili powder
                  • - - OR
                  • ¼ cup 2 Tbsp Mexican seasoning mix (See Notes Section)
                  • 2 tsp Onion powder
                  • ¼ cup Red hot sauce (optional)
                  • ½ cup Brown sugar
                  • 3 qt 2 cups (1 No.10 can) Canned no-salt-added crushed tomatoes, undrained
                  • 1 qt ⅔ cup 1 Tbsp ½ tsp (approx. ½ No. 10 can) Canned no-salt-added diced tomatoes, undrained
                  • 7 qt (approx. 2 No.10 can) Canned low-sodium kidney beans, drained
                  • - - OR
                  • 1 gal 2 qt 2 cups *Dry kidney beans, cooked (See Notes Section)
                  • 3 cups Bulgur wheat, dry
                  • 1 qt Low-sodium vegetable broth
                  • 2 qt Water
                  • 3½ cups Low-fat sour cream
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • - - Canola oil
                    • 12 oz *Fresh onions, diced
                    • 8 oz *Fresh green bell peppers, diced
                    • - - *Fresh jalapeño peppers, seeded, diced
                    • - - Chili powder
                    • - - Ground cumin
                    • - - Garlic powder
                    • - - Ancho chili powder
                    • - - OR
                    • - - Mexican seasoning mix (See Notes Section)
                    • - - Onion powder
                    • - - Red hot sauce (optional)
                    • 2 oz Brown sugar
                    • 3 lb 8 oz Canned no-salt-added crushed tomatoes, undrained
                    • 1 lb 4 oz Canned no-salt-added diced tomatoes, undrained
                    • 5 lb 4 oz Canned low-sodium kidney beans, drained
                    • - - OR
                    • 5 lb 4 oz *Dry kidney beans, cooked (See Notes Section)
                    • 12 oz Bulgur wheat, dry
                    • - - Low-sodium vegetable broth
                    • - - Water
                    • 1 lb 2 oz Low-fat sour cream

                    Measure

                    • ⅛ cup Canola oil
                    • 2⅓ cups *Fresh onions, diced
                    • 1½ cups *Fresh green bell peppers, diced
                    • ¼ cup *Fresh jalapeño peppers, seeded, diced
                    • ¾ cup Chili powder
                    • ⅛ cup Ground cumin
                    • 2 tsp Garlic powder
                    • 3 Tbsp Ancho chili powder
                    • - - OR
                    • 3 Tbsp Mexican seasoning mix (See Notes Section)
                    • 1 tsp Onion powder
                    • ⅛ cup Red hot sauce (optional)
                    • ¼ cup Brown sugar
                    • 1 qt 3 cups (½ No.10 can) Canned no-salt-added crushed tomatoes, undrained
                    • 2⅓ cups 1 Tbsp ¼ tsp (approx. ¼ No. 10 can) Canned no-salt-added diced tomatoes, undrained
                    • 3 qt 2 cups (approx. 1 No. 10 can) Canned low-sodium kidney beans, drained
                    • - - OR
                    • 3 qt 1 cup *Dry kidney beans, cooked (See Notes Section)
                    • 1½ cups Bulgur wheat, dry
                    • 2 cups Low-sodium vegetable broth
                    • 1 qt Water
                    • 1¾ cups Low-fat sour cream

                    50 Servings

                      Weight

                      • 2 oz Canola oil
                      • 1 lb 8 oz *Fresh onions, diced
                      • 1 lb *Fresh green bell peppers, diced
                      • 2 oz *Fresh jalapeño peppers,seeded, diced
                      • - - Chili powder
                      • - - Ground cumin
                      • - - Garlic powder
                      • - - Ancho chili powder
                      • - - OR
                      • - - Mexican seasoning mix (See Notes Section)
                      • - - Onion powder
                      • - - Red hot sauce (optional)
                      • 4 oz Brown sugar
                      • 7 lb Canned no-salt-added crushed tomatoes, undrained
                      • 2 lb 8 oz Canned no-salt-added diced tomatoes, undrained
                      • 10 lb 8 oz Canned low-sodium kidney beans, drained
                      • - - OR
                      • 10 lb 8 oz *Dry kidney beans, cooked (See Notes Section)
                      • 1 lb 8 oz Bulrgur wheat, dry
                      • - - Low-sodium vegetable broth
                      • - - Water
                      • 2 lb 4 oz Low-fat sour cream

                      Measure

                      • ¼ cup Canola oil
                      • 1 qt ⅔ cup *Fresh onions, diced
                      • 3 cups *Fresh green bell peppers, diced
                      • ½ cup *Fresh jalapeño peppers, seeded, diced
                      • 1½ cups Chili powder
                      • ¼ cup Ground cumin
                      • 1 Tbsp 1 tsp Garlic powder
                      • ¼ cup 2 Tbsp Ancho chili powder
                      • - - OR
                      • ¼ cup 2 Tbsp Mexican seasoning mix (See Notes Section)
                      • 2 tsp Onion powder
                      • ¼ cup Red hot sauce (optional)
                      • ½ cup Brown sugar
                      • 3 qt 2 cups (1 No.10 can) Canned no-salt-added crushed tomatoes, undrained
                      • 1 qt ⅔ cup 1 Tbsp ½ tsp (approx. ½ No. 10 can) Canned no-salt-added diced tomatoes, undrained
                      • 7 qt (approx. 2 No.10 can) Canned low-sodium kidney beans, drained
                      • - - OR
                      • 1 gal 2 qt 2 cups *Dry kidney beans, cooked (See Notes Section)
                      • 3 cups Bulgur wheat, dry
                      • 1 qt Low-sodium vegetable broth
                      • 2 qt Water
                      • 3½ cups Low-fat sour cream

                      Quantity
                       

                      25 Servings

                        Weight

                        • - - Canola oil
                        • 12 oz *Fresh onions, diced
                        • 8 oz *Fresh green bell peppers, diced
                        • - - *Fresh jalapeño peppers, seeded, diced
                        • - - Chili powder
                        • - - Ground cumin
                        • - - Garlic powder
                        • - - Ancho chili powder
                        • - - OR
                        • - - Mexican seasoning mix (See Notes Section)
                        • - - Onion powder
                        • - - Red hot sauce (optional)
                        • 2 oz Brown sugar
                        • 3 lb 8 oz Canned no-salt-added crushed tomatoes, undrained
                        • 1 lb 4 oz Canned no-salt-added diced tomatoes, undrained
                        • 5 lb 4 oz Canned low-sodium kidney beans, drained
                        • - - OR
                        • 5 lb 4 oz *Dry kidney beans, cooked (See Notes Section)
                        • 12 oz Bulgur wheat, dry
                        • - - Low-sodium vegetable broth
                        • - - Water
                        • 1 lb 2 oz Low-fat sour cream

                        Measure

                        • ⅛ cup Canola oil
                        • 2⅓ cups *Fresh onions, diced
                        • 1½ cups *Fresh green bell peppers, diced
                        • ¼ cup *Fresh jalapeño peppers, seeded, diced
                        • ¾ cup Chili powder
                        • ⅛ cup Ground cumin
                        • 2 tsp Garlic powder
                        • 3 Tbsp Ancho chili powder
                        • - - OR
                        • 3 Tbsp Mexican seasoning mix (See Notes Section)
                        • 1 tsp Onion powder
                        • ⅛ cup Red hot sauce (optional)
                        • ¼ cup Brown sugar
                        • 1 qt 3 cups (½ No.10 can) Canned no-salt-added crushed tomatoes, undrained
                        • 2⅓ cups 1 Tbsp ¼ tsp (approx. ¼ No. 10 can) Canned no-salt-added diced tomatoes, undrained
                        • 3 qt 2 cups (approx. 1 No. 10 can) Canned low-sodium kidney beans, drained
                        • - - OR
                        • 3 qt 1 cup *Dry kidney beans, cooked (See Notes Section)
                        • 1½ cups Bulgur wheat, dry
                        • 2 cups Low-sodium vegetable broth
                        • 1 qt Water
                        • 1¾ cups Low-fat sour cream

                        50 Servings

                          Weight

                          • 2 oz Canola oil
                          • 1 lb 8 oz *Fresh onions, diced
                          • 1 lb *Fresh green bell peppers, diced
                          • 2 oz *Fresh jalapeño peppers,seeded, diced
                          • - - Chili powder
                          • - - Ground cumin
                          • - - Garlic powder
                          • - - Ancho chili powder
                          • - - OR
                          • - - Mexican seasoning mix (See Notes Section)
                          • - - Onion powder
                          • - - Red hot sauce (optional)
                          • 4 oz Brown sugar
                          • 7 lb Canned no-salt-added crushed tomatoes, undrained
                          • 2 lb 8 oz Canned no-salt-added diced tomatoes, undrained
                          • 10 lb 8 oz Canned low-sodium kidney beans, drained
                          • - - OR
                          • 10 lb 8 oz *Dry kidney beans, cooked (See Notes Section)
                          • 1 lb 8 oz Bulrgur wheat, dry
                          • - - Low-sodium vegetable broth
                          • - - Water
                          • 2 lb 4 oz Low-fat sour cream

                          Measure

                          • ¼ cup Canola oil
                          • 1 qt ⅔ cup *Fresh onions, diced
                          • 3 cups *Fresh green bell peppers, diced
                          • ½ cup *Fresh jalapeño peppers, seeded, diced
                          • 1½ cups Chili powder
                          • ¼ cup Ground cumin
                          • 1 Tbsp 1 tsp Garlic powder
                          • ¼ cup 2 Tbsp Ancho chili powder
                          • - - OR
                          • ¼ cup 2 Tbsp Mexican seasoning mix (See Notes Section)
                          • 2 tsp Onion powder
                          • ¼ cup Red hot sauce (optional)
                          • ½ cup Brown sugar
                          • 3 qt 2 cups (1 No.10 can) Canned no-salt-added crushed tomatoes, undrained
                          • 1 qt ⅔ cup 1 Tbsp ½ tsp (approx. ½ No. 10 can) Canned no-salt-added diced tomatoes, undrained
                          • 7 qt (approx. 2 No.10 can) Canned low-sodium kidney beans, drained
                          • - - OR
                          • 1 gal 2 qt 2 cups *Dry kidney beans, cooked (See Notes Section)
                          • 3 cups Bulgur wheat, dry
                          • 1 qt Low-sodium vegetable broth
                          • 2 qt Water
                          • 3½ cups Low-fat sour cream
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • - - Canola oil
                            • 12 oz *Fresh onions, diced
                            • 8 oz *Fresh green bell peppers, diced
                            • - - *Fresh jalapeño peppers, seeded, diced
                            • - - Chili powder
                            • - - Ground cumin
                            • - - Garlic powder
                            • - - Ancho chili powder
                            • - - OR
                            • - - Mexican seasoning mix (See Notes Section)
                            • - - Onion powder
                            • - - Red hot sauce (optional)
                            • 2 oz Brown sugar
                            • 3 lb 8 oz Canned no-salt-added crushed tomatoes, undrained
                            • 1 lb 4 oz Canned no-salt-added diced tomatoes, undrained
                            • 5 lb 4 oz Canned low-sodium kidney beans, drained
                            • - - OR
                            • 5 lb 4 oz *Dry kidney beans, cooked (See Notes Section)
                            • 12 oz Bulgur wheat, dry
                            • - - Low-sodium vegetable broth
                            • - - Water
                            • 1 lb 2 oz Low-fat sour cream

                            Measure

                            • ⅛ cup Canola oil
                            • 2⅓ cups *Fresh onions, diced
                            • 1½ cups *Fresh green bell peppers, diced
                            • ¼ cup *Fresh jalapeño peppers, seeded, diced
                            • ¾ cup Chili powder
                            • ⅛ cup Ground cumin
                            • 2 tsp Garlic powder
                            • 3 Tbsp Ancho chili powder
                            • - - OR
                            • 3 Tbsp Mexican seasoning mix (See Notes Section)
                            • 1 tsp Onion powder
                            • ⅛ cup Red hot sauce (optional)
                            • ¼ cup Brown sugar
                            • 1 qt 3 cups (½ No.10 can) Canned no-salt-added crushed tomatoes, undrained
                            • 2⅓ cups 1 Tbsp ¼ tsp (approx. ¼ No. 10 can) Canned no-salt-added diced tomatoes, undrained
                            • 3 qt 2 cups (approx. 1 No. 10 can) Canned low-sodium kidney beans, drained
                            • - - OR
                            • 3 qt 1 cup *Dry kidney beans, cooked (See Notes Section)
                            • 1½ cups Bulgur wheat, dry
                            • 2 cups Low-sodium vegetable broth
                            • 1 qt Water
                            • 1¾ cups Low-fat sour cream

                            50 Servings

                              Weight

                              • 2 oz Canola oil
                              • 1 lb 8 oz *Fresh onions, diced
                              • 1 lb *Fresh green bell peppers, diced
                              • 2 oz *Fresh jalapeño peppers,seeded, diced
                              • - - Chili powder
                              • - - Ground cumin
                              • - - Garlic powder
                              • - - Ancho chili powder
                              • - - OR
                              • - - Mexican seasoning mix (See Notes Section)
                              • - - Onion powder
                              • - - Red hot sauce (optional)
                              • 4 oz Brown sugar
                              • 7 lb Canned no-salt-added crushed tomatoes, undrained
                              • 2 lb 8 oz Canned no-salt-added diced tomatoes, undrained
                              • 10 lb 8 oz Canned low-sodium kidney beans, drained
                              • - - OR
                              • 10 lb 8 oz *Dry kidney beans, cooked (See Notes Section)
                              • 1 lb 8 oz Bulrgur wheat, dry
                              • - - Low-sodium vegetable broth
                              • - - Water
                              • 2 lb 4 oz Low-fat sour cream

                              Measure

                              • ¼ cup Canola oil
                              • 1 qt ⅔ cup *Fresh onions, diced
                              • 3 cups *Fresh green bell peppers, diced
                              • ½ cup *Fresh jalapeño peppers, seeded, diced
                              • 1½ cups Chili powder
                              • ¼ cup Ground cumin
                              • 1 Tbsp 1 tsp Garlic powder
                              • ¼ cup 2 Tbsp Ancho chili powder
                              • - - OR
                              • ¼ cup 2 Tbsp Mexican seasoning mix (See Notes Section)
                              • 2 tsp Onion powder
                              • ¼ cup Red hot sauce (optional)
                              • ½ cup Brown sugar
                              • 3 qt 2 cups (1 No.10 can) Canned no-salt-added crushed tomatoes, undrained
                              • 1 qt ⅔ cup 1 Tbsp ½ tsp (approx. ½ No. 10 can) Canned no-salt-added diced tomatoes, undrained
                              • 7 qt (approx. 2 No.10 can) Canned low-sodium kidney beans, drained
                              • - - OR
                              • 1 gal 2 qt 2 cups *Dry kidney beans, cooked (See Notes Section)
                              • 3 cups Bulgur wheat, dry
                              • 1 qt Low-sodium vegetable broth
                              • 2 qt Water
                              • 3½ cups Low-fat sour cream

                              Quantity
                               

                              25 Servings

                                Weight

                                • - - Canola oil
                                • 12 oz *Fresh onions, diced
                                • 8 oz *Fresh green bell peppers, diced
                                • - - *Fresh jalapeño peppers, seeded, diced
                                • - - Chili powder
                                • - - Ground cumin
                                • - - Garlic powder
                                • - - Ancho chili powder
                                • - - OR
                                • - - Mexican seasoning mix (See Notes Section)
                                • - - Onion powder
                                • - - Red hot sauce (optional)
                                • 2 oz Brown sugar
                                • 3 lb 8 oz Canned no-salt-added crushed tomatoes, undrained
                                • 1 lb 4 oz Canned no-salt-added diced tomatoes, undrained
                                • 5 lb 4 oz Canned low-sodium kidney beans, drained
                                • - - OR
                                • 5 lb 4 oz *Dry kidney beans, cooked (See Notes Section)
                                • 12 oz Bulgur wheat, dry
                                • - - Low-sodium vegetable broth
                                • - - Water
                                • 1 lb 2 oz Low-fat sour cream

                                Measure

                                • ⅛ cup Canola oil
                                • 2⅓ cups *Fresh onions, diced
                                • 1½ cups *Fresh green bell peppers, diced
                                • ¼ cup *Fresh jalapeño peppers, seeded, diced
                                • ¾ cup Chili powder
                                • ⅛ cup Ground cumin
                                • 2 tsp Garlic powder
                                • 3 Tbsp Ancho chili powder
                                • - - OR
                                • 3 Tbsp Mexican seasoning mix (See Notes Section)
                                • 1 tsp Onion powder
                                • ⅛ cup Red hot sauce (optional)
                                • ¼ cup Brown sugar
                                • 1 qt 3 cups (½ No.10 can) Canned no-salt-added crushed tomatoes, undrained
                                • 2⅓ cups 1 Tbsp ¼ tsp (approx. ¼ No. 10 can) Canned no-salt-added diced tomatoes, undrained
                                • 3 qt 2 cups (approx. 1 No. 10 can) Canned low-sodium kidney beans, drained
                                • - - OR
                                • 3 qt 1 cup *Dry kidney beans, cooked (See Notes Section)
                                • 1½ cups Bulgur wheat, dry
                                • 2 cups Low-sodium vegetable broth
                                • 1 qt Water
                                • 1¾ cups Low-fat sour cream

                                50 Servings

                                  Weight

                                  • 2 oz Canola oil
                                  • 1 lb 8 oz *Fresh onions, diced
                                  • 1 lb *Fresh green bell peppers, diced
                                  • 2 oz *Fresh jalapeño peppers,seeded, diced
                                  • - - Chili powder
                                  • - - Ground cumin
                                  • - - Garlic powder
                                  • - - Ancho chili powder
                                  • - - OR
                                  • - - Mexican seasoning mix (See Notes Section)
                                  • - - Onion powder
                                  • - - Red hot sauce (optional)
                                  • 4 oz Brown sugar
                                  • 7 lb Canned no-salt-added crushed tomatoes, undrained
                                  • 2 lb 8 oz Canned no-salt-added diced tomatoes, undrained
                                  • 10 lb 8 oz Canned low-sodium kidney beans, drained
                                  • - - OR
                                  • 10 lb 8 oz *Dry kidney beans, cooked (See Notes Section)
                                  • 1 lb 8 oz Bulrgur wheat, dry
                                  • - - Low-sodium vegetable broth
                                  • - - Water
                                  • 2 lb 4 oz Low-fat sour cream

                                  Measure

                                  • ¼ cup Canola oil
                                  • 1 qt ⅔ cup *Fresh onions, diced
                                  • 3 cups *Fresh green bell peppers, diced
                                  • ½ cup *Fresh jalapeño peppers, seeded, diced
                                  • 1½ cups Chili powder
                                  • ¼ cup Ground cumin
                                  • 1 Tbsp 1 tsp Garlic powder
                                  • ¼ cup 2 Tbsp Ancho chili powder
                                  • - - OR
                                  • ¼ cup 2 Tbsp Mexican seasoning mix (See Notes Section)
                                  • 2 tsp Onion powder
                                  • ¼ cup Red hot sauce (optional)
                                  • ½ cup Brown sugar
                                  • 3 qt 2 cups (1 No.10 can) Canned no-salt-added crushed tomatoes, undrained
                                  • 1 qt ⅔ cup 1 Tbsp ½ tsp (approx. ½ No. 10 can) Canned no-salt-added diced tomatoes, undrained
                                  • 7 qt (approx. 2 No.10 can) Canned low-sodium kidney beans, drained
                                  • - - OR
                                  • 1 gal 2 qt 2 cups *Dry kidney beans, cooked (See Notes Section)
                                  • 3 cups Bulgur wheat, dry
                                  • 1 qt Low-sodium vegetable broth
                                  • 2 qt Water
                                  • 3½ cups Low-fat sour cream
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • - - Canola oil
                                    • 12 oz *Fresh onions, diced
                                    • 8 oz *Fresh green bell peppers, diced
                                    • - - *Fresh jalapeño peppers, seeded, diced
                                    • - - Chili powder
                                    • - - Ground cumin
                                    • - - Garlic powder
                                    • - - Ancho chili powder
                                    • - - OR
                                    • - - Mexican seasoning mix (See Notes Section)
                                    • - - Onion powder
                                    • - - Red hot sauce (optional)
                                    • 2 oz Brown sugar
                                    • 3 lb 8 oz Canned no-salt-added crushed tomatoes, undrained
                                    • 1 lb 4 oz Canned no-salt-added diced tomatoes, undrained
                                    • 5 lb 4 oz Canned low-sodium kidney beans, drained
                                    • - - OR
                                    • 5 lb 4 oz *Dry kidney beans, cooked (See Notes Section)
                                    • 12 oz Bulgur wheat, dry
                                    • - - Low-sodium vegetable broth
                                    • - - Water
                                    • 1 lb 2 oz Low-fat sour cream

                                    Measure

                                    • ⅛ cup Canola oil
                                    • 2⅓ cups *Fresh onions, diced
                                    • 1½ cups *Fresh green bell peppers, diced
                                    • ¼ cup *Fresh jalapeño peppers, seeded, diced
                                    • ¾ cup Chili powder
                                    • ⅛ cup Ground cumin
                                    • 2 tsp Garlic powder
                                    • 3 Tbsp Ancho chili powder
                                    • - - OR
                                    • 3 Tbsp Mexican seasoning mix (See Notes Section)
                                    • 1 tsp Onion powder
                                    • ⅛ cup Red hot sauce (optional)
                                    • ¼ cup Brown sugar
                                    • 1 qt 3 cups (½ No.10 can) Canned no-salt-added crushed tomatoes, undrained
                                    • 2⅓ cups 1 Tbsp ¼ tsp (approx. ¼ No. 10 can) Canned no-salt-added diced tomatoes, undrained
                                    • 3 qt 2 cups (approx. 1 No. 10 can) Canned low-sodium kidney beans, drained
                                    • - - OR
                                    • 3 qt 1 cup *Dry kidney beans, cooked (See Notes Section)
                                    • 1½ cups Bulgur wheat, dry
                                    • 2 cups Low-sodium vegetable broth
                                    • 1 qt Water
                                    • 1¾ cups Low-fat sour cream

                                    50 Servings

                                      Weight

                                      • 2 oz Canola oil
                                      • 1 lb 8 oz *Fresh onions, diced
                                      • 1 lb *Fresh green bell peppers, diced
                                      • 2 oz *Fresh jalapeño peppers,seeded, diced
                                      • - - Chili powder
                                      • - - Ground cumin
                                      • - - Garlic powder
                                      • - - Ancho chili powder
                                      • - - OR
                                      • - - Mexican seasoning mix (See Notes Section)
                                      • - - Onion powder
                                      • - - Red hot sauce (optional)
                                      • 4 oz Brown sugar
                                      • 7 lb Canned no-salt-added crushed tomatoes, undrained
                                      • 2 lb 8 oz Canned no-salt-added diced tomatoes, undrained
                                      • 10 lb 8 oz Canned low-sodium kidney beans, drained
                                      • - - OR
                                      • 10 lb 8 oz *Dry kidney beans, cooked (See Notes Section)
                                      • 1 lb 8 oz Bulrgur wheat, dry
                                      • - - Low-sodium vegetable broth
                                      • - - Water
                                      • 2 lb 4 oz Low-fat sour cream

                                      Measure

                                      • ¼ cup Canola oil
                                      • 1 qt ⅔ cup *Fresh onions, diced
                                      • 3 cups *Fresh green bell peppers, diced
                                      • ½ cup *Fresh jalapeño peppers, seeded, diced
                                      • 1½ cups Chili powder
                                      • ¼ cup Ground cumin
                                      • 1 Tbsp 1 tsp Garlic powder
                                      • ¼ cup 2 Tbsp Ancho chili powder
                                      • - - OR
                                      • ¼ cup 2 Tbsp Mexican seasoning mix (See Notes Section)
                                      • 2 tsp Onion powder
                                      • ¼ cup Red hot sauce (optional)
                                      • ½ cup Brown sugar
                                      • 3 qt 2 cups (1 No.10 can) Canned no-salt-added crushed tomatoes, undrained
                                      • 1 qt ⅔ cup 1 Tbsp ½ tsp (approx. ½ No. 10 can) Canned no-salt-added diced tomatoes, undrained
                                      • 7 qt (approx. 2 No.10 can) Canned low-sodium kidney beans, drained
                                      • - - OR
                                      • 1 gal 2 qt 2 cups *Dry kidney beans, cooked (See Notes Section)
                                      • 3 cups Bulgur wheat, dry
                                      • 1 qt Low-sodium vegetable broth
                                      • 2 qt Water
                                      • 3½ cups Low-fat sour cream

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • - - Canola oil
                                        • 12 oz *Fresh onions, diced
                                        • 8 oz *Fresh green bell peppers, diced
                                        • - - *Fresh jalapeño peppers, seeded, diced
                                        • - - Chili powder
                                        • - - Ground cumin
                                        • - - Garlic powder
                                        • - - Ancho chili powder
                                        • - - OR
                                        • - - Mexican seasoning mix (See Notes Section)
                                        • - - Onion powder
                                        • - - Red hot sauce (optional)
                                        • 2 oz Brown sugar
                                        • 3 lb 8 oz Canned no-salt-added crushed tomatoes, undrained
                                        • 1 lb 4 oz Canned no-salt-added diced tomatoes, undrained
                                        • 5 lb 4 oz Canned low-sodium kidney beans, drained
                                        • - - OR
                                        • 5 lb 4 oz *Dry kidney beans, cooked (See Notes Section)
                                        • 12 oz Bulgur wheat, dry
                                        • - - Low-sodium vegetable broth
                                        • - - Water
                                        • 1 lb 2 oz Low-fat sour cream

                                        Measure

                                        • ⅛ cup Canola oil
                                        • 2⅓ cups *Fresh onions, diced
                                        • 1½ cups *Fresh green bell peppers, diced
                                        • ¼ cup *Fresh jalapeño peppers, seeded, diced
                                        • ¾ cup Chili powder
                                        • ⅛ cup Ground cumin
                                        • 2 tsp Garlic powder
                                        • 3 Tbsp Ancho chili powder
                                        • - - OR
                                        • 3 Tbsp Mexican seasoning mix (See Notes Section)
                                        • 1 tsp Onion powder
                                        • ⅛ cup Red hot sauce (optional)
                                        • ¼ cup Brown sugar
                                        • 1 qt 3 cups (½ No.10 can) Canned no-salt-added crushed tomatoes, undrained
                                        • 2⅓ cups 1 Tbsp ¼ tsp (approx. ¼ No. 10 can) Canned no-salt-added diced tomatoes, undrained
                                        • 3 qt 2 cups (approx. 1 No. 10 can) Canned low-sodium kidney beans, drained
                                        • - - OR
                                        • 3 qt 1 cup *Dry kidney beans, cooked (See Notes Section)
                                        • 1½ cups Bulgur wheat, dry
                                        • 2 cups Low-sodium vegetable broth
                                        • 1 qt Water
                                        • 1¾ cups Low-fat sour cream

                                        50 Servings

                                          Weight

                                          • 2 oz Canola oil
                                          • 1 lb 8 oz *Fresh onions, diced
                                          • 1 lb *Fresh green bell peppers, diced
                                          • 2 oz *Fresh jalapeño peppers,seeded, diced
                                          • - - Chili powder
                                          • - - Ground cumin
                                          • - - Garlic powder
                                          • - - Ancho chili powder
                                          • - - OR
                                          • - - Mexican seasoning mix (See Notes Section)
                                          • - - Onion powder
                                          • - - Red hot sauce (optional)
                                          • 4 oz Brown sugar
                                          • 7 lb Canned no-salt-added crushed tomatoes, undrained
                                          • 2 lb 8 oz Canned no-salt-added diced tomatoes, undrained
                                          • 10 lb 8 oz Canned low-sodium kidney beans, drained
                                          • - - OR
                                          • 10 lb 8 oz *Dry kidney beans, cooked (See Notes Section)
                                          • 1 lb 8 oz Bulrgur wheat, dry
                                          • - - Low-sodium vegetable broth
                                          • - - Water
                                          • 2 lb 4 oz Low-fat sour cream

                                          Measure

                                          • ¼ cup Canola oil
                                          • 1 qt ⅔ cup *Fresh onions, diced
                                          • 3 cups *Fresh green bell peppers, diced
                                          • ½ cup *Fresh jalapeño peppers, seeded, diced
                                          • 1½ cups Chili powder
                                          • ¼ cup Ground cumin
                                          • 1 Tbsp 1 tsp Garlic powder
                                          • ¼ cup 2 Tbsp Ancho chili powder
                                          • - - OR
                                          • ¼ cup 2 Tbsp Mexican seasoning mix (See Notes Section)
                                          • 2 tsp Onion powder
                                          • ¼ cup Red hot sauce (optional)
                                          • ½ cup Brown sugar
                                          • 3 qt 2 cups (1 No.10 can) Canned no-salt-added crushed tomatoes, undrained
                                          • 1 qt ⅔ cup 1 Tbsp ½ tsp (approx. ½ No. 10 can) Canned no-salt-added diced tomatoes, undrained
                                          • 7 qt (approx. 2 No.10 can) Canned low-sodium kidney beans, drained
                                          • - - OR
                                          • 1 gal 2 qt 2 cups *Dry kidney beans, cooked (See Notes Section)
                                          • 3 cups Bulgur wheat, dry
                                          • 1 qt Low-sodium vegetable broth
                                          • 2 qt Water
                                          • 3½ cups Low-fat sour cream
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Heat oil in a large stock pot uncovered over medium-high heat.
                                          • Add onions, bell peppers, and jalapeños. Sauté uncovered for 5 minutes or until tender. Stir well.
                                          • 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.
                                          • Add kidney beans, bulgur wheat, vegetable broth, and water. Simmer uncovered for 15 minutes over low-medium heat. Stir well.
                                          • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
                                          • Pour 13 lb 15 oz (1 gal 2 qt 2 cup) vegetable chili into a steam table pan, (12” x 20” x 4”).
                                            For 25 servings, use 1 pan.
                                            For 50 servings, use 2 pans.
                                          • Critical Control Point: Hold for hot service at 140 °F.
                                          • Using a No. 40 scoop, portion 1 Tbsp ⅓ tsp (about ¾ oz) sour cream into individual soufflé cups.
                                            Serve with chili.
                                          • Serve 1 cup (portion with 8 oz spoodle).

                                          Nutrition INFORMATION

                                          Vegetable Chili USDA Recipe for Adults in CACFP
                                          Amount Per Serving
                                           
                                          1 cup (8 oz spoodle)
                                          Calories
                                          181
                                          Total Fat
                                           
                                          4
                                          g
                                          6
                                          %
                                          Saturated Fat
                                           
                                          2
                                          g
                                          13
                                          %
                                          Cholesterol
                                           
                                          10
                                          mg
                                          3
                                          %
                                          Sodium
                                           
                                          392
                                          mg
                                          17
                                          %
                                          Total Carbohydrate
                                           
                                          27
                                          g
                                          9
                                          %
                                          Dietary Fiber
                                           
                                          7
                                          g
                                          29
                                          %
                                          Total Sugars
                                           
                                          7
                                          g
                                          8
                                          %
                                          Protein
                                           
                                          8
                                          g
                                          16
                                          %
                                          Vitamin A
                                           
                                          3
                                          mcg
                                          Vitamin C
                                           
                                          9
                                          mg
                                          11
                                          %
                                          Vitamin D
                                           
                                          0
                                          IU
                                          0
                                          %
                                          Calcium
                                           
                                          92
                                          mg
                                          9
                                          %
                                          Iron
                                           
                                          2
                                          mg
                                          11
                                          %
                                          Potassium
                                           
                                          342
                                          mg
                                          10
                                          %
                                          N/A=data not available
                                          *Marketing Guide
                                          25 Servings:
                                          Fresh onions: 14 oz
                                          Fresh green bell peppers: 10 oz
                                          Fresh jalapeño: 1 oz
                                          50 Servings:
                                          Fresh onions: 1 lb 12 oz
                                          Fresh green bell peppers: 1 lb 4 oz
                                          Fresh jalapeño: 2 oz

                                          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: Makes ¾ cup (about 4½ oz)
                                          Combine 1 Tbsp dried oregano, 1 Tbsp garlic powder, ¼ 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.
                                          How to Cook Dry Beans
                                          Special tip for preparing dry beans:
                                          SOAKING BEANS
                                          OVERNIGHT METHOD: Add 1¾ qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.
                                          QUICK-SOAK METHOD: Boil 1¾ 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 1¾ 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 great northern beans = about 2½ cups dry or 5¼ cups cooked beans.
                                          Yield / Volume
                                          25 Servings:
                                          About 13 lb 15 oz
                                          About 1 gal 2 qt 2 cups/1 steam table pan (12” x 20” x 4”).
                                          50 Servings:
                                          About 27 lb 14 oz
                                          About 3 gal 1 qt/2 steam table pans
                                          (12” x 20” x 4”).