Vegetable Chili Boat 1

Vegetable Chili Boat USDA Recipe for Family Child Care Homes

Age Group: Ages 3-5
Serving Size: 6
This warm and wonderful vegetarian chili will light up your palate with three flavorful beans mixed together with vegetables and spices, surrounded by crunchy corn tortilla chips, and sprinkled with a blend of cheeses.
CACFP CREDITING INFORMATION
¾ cup provides:
Legume as Meat Alternate: ¾ oz equivalent meat alternate, ⅜ cup vegetable, and ¼ oz equivalent grains.
OR
Legume as Vegetable: ¼ oz equivalent meat alternate, ½ cup vegetable, and ¼ oz equivalent grains.
Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not as both simultaneously.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients
 

  • 2½ tsp Canola oil
  • ½ cup Fresh onion, peeled, diced
  • ½ cup Fresh green bell pepper, seeded, diced
  • ½ cup Canned low-sodium pinto beans, drained, rinsed
  • ½ cup Canned low-sodium kidney beans, drained, rinsed
  • 1 cup Canned low-sodium black beans, drained, rinsed
  • 1½ Tbsp Chili powder
  • 1⅓ cups Canned low-sodium diced tomatoes
  • 1 cup Low-sodium chicken stock
  • 1 dash Hot sauce
  • ¼ cup Canned low-sodium tomato paste
  • 18 chips Low-sodium tortilla chips (about 3 oz)
  • ¼ cup Reduced-fat cheddar cheese, shredded (1 oz)
  • ¼ cup Low-fat mozzarella cheese, low moisture, part skim, shredded (1 oz)

Quantity
 

  • 2½ tsp Canola oil
  • ½ cup Fresh onion, peeled, diced
  • ½ cup Fresh green bell pepper, seeded, diced
  • ½ cup Canned low-sodium pinto beans, drained, rinsed
  • ½ cup Canned low-sodium kidney beans, drained, rinsed
  • 1 cup Canned low-sodium black beans, drained, rinsed
  • 1½ Tbsp Chili powder
  • 1⅓ cups Canned low-sodium diced tomatoes
  • 1 cup Low-sodium chicken stock
  • 1 dash Hot sauce
  • ¼ cup Canned low-sodium tomato paste
  • 18 chips Low-sodium tortilla chips (about 3 oz)
  • ¼ cup Reduced-fat cheddar cheese, shredded (1 oz)
  • ¼ cup Low-fat mozzarella cheese, low moisture, part skim, shredded (1 oz)

Ingredients
 

  • 2½ tsp Canola oil
  • ½ cup Fresh onion, peeled, diced
  • ½ cup Fresh green bell pepper, seeded, diced
  • ½ cup Canned low-sodium pinto beans, drained, rinsed
  • ½ cup Canned low-sodium kidney beans, drained, rinsed
  • 1 cup Canned low-sodium black beans, drained, rinsed
  • 1½ Tbsp Chili powder
  • 1⅓ cups Canned low-sodium diced tomatoes
  • 1 cup Low-sodium chicken stock
  • 1 dash Hot sauce
  • ¼ cup Canned low-sodium tomato paste
  • 18 chips Low-sodium tortilla chips (about 3 oz)
  • ¼ cup Reduced-fat cheddar cheese, shredded (1 oz)
  • ¼ cup Low-fat mozzarella cheese, low moisture, part skim, shredded (1 oz)

Quantity
 

  • 2½ tsp Canola oil
  • ½ cup Fresh onion, peeled, diced
  • ½ cup Fresh green bell pepper, seeded, diced
  • ½ cup Canned low-sodium pinto beans, drained, rinsed
  • ½ cup Canned low-sodium kidney beans, drained, rinsed
  • 1 cup Canned low-sodium black beans, drained, rinsed
  • 1½ Tbsp Chili powder
  • 1⅓ cups Canned low-sodium diced tomatoes
  • 1 cup Low-sodium chicken stock
  • 1 dash Hot sauce
  • ¼ cup Canned low-sodium tomato paste
  • 18 chips Low-sodium tortilla chips (about 3 oz)
  • ¼ cup Reduced-fat cheddar cheese, shredded (1 oz)
  • ¼ cup Low-fat mozzarella cheese, low moisture, part skim, shredded (1 oz)
*See Marketing Guide

Ingredients
 

  • 2½ tsp Canola oil
  • ½ cup Fresh onion, peeled, diced
  • ½ cup Fresh green bell pepper, seeded, diced
  • ½ cup Canned low-sodium pinto beans, drained, rinsed
  • ½ cup Canned low-sodium kidney beans, drained, rinsed
  • 1 cup Canned low-sodium black beans, drained, rinsed
  • 1½ Tbsp Chili powder
  • 1⅓ cups Canned low-sodium diced tomatoes
  • 1 cup Low-sodium chicken stock
  • 1 dash Hot sauce
  • ¼ cup Canned low-sodium tomato paste
  • 18 chips Low-sodium tortilla chips (about 3 oz)
  • ¼ cup Reduced-fat cheddar cheese, shredded (1 oz)
  • ¼ cup Low-fat mozzarella cheese, low moisture, part skim, shredded (1 oz)

Quantity
 

  • 2½ tsp Canola oil
  • ½ cup Fresh onion, peeled, diced
  • ½ cup Fresh green bell pepper, seeded, diced
  • ½ cup Canned low-sodium pinto beans, drained, rinsed
  • ½ cup Canned low-sodium kidney beans, drained, rinsed
  • 1 cup Canned low-sodium black beans, drained, rinsed
  • 1½ Tbsp Chili powder
  • 1⅓ cups Canned low-sodium diced tomatoes
  • 1 cup Low-sodium chicken stock
  • 1 dash Hot sauce
  • ¼ cup Canned low-sodium tomato paste
  • 18 chips Low-sodium tortilla chips (about 3 oz)
  • ¼ cup Reduced-fat cheddar cheese, shredded (1 oz)
  • ¼ cup Low-fat mozzarella cheese, low moisture, part skim, shredded (1 oz)
*See Marketing Guide

Ingredients
 

  • 2½ tsp Canola oil
  • ½ cup Fresh onion, peeled, diced
  • ½ cup Fresh green bell pepper, seeded, diced
  • ½ cup Canned low-sodium pinto beans, drained, rinsed
  • ½ cup Canned low-sodium kidney beans, drained, rinsed
  • 1 cup Canned low-sodium black beans, drained, rinsed
  • 1½ Tbsp Chili powder
  • 1⅓ cups Canned low-sodium diced tomatoes
  • 1 cup Low-sodium chicken stock
  • 1 dash Hot sauce
  • ¼ cup Canned low-sodium tomato paste
  • 18 chips Low-sodium tortilla chips (about 3 oz)
  • ¼ cup Reduced-fat cheddar cheese, shredded (1 oz)
  • ¼ cup Low-fat mozzarella cheese, low moisture, part skim, shredded (1 oz)

Quantity
 

  • 2½ tsp Canola oil
  • ½ cup Fresh onion, peeled, diced
  • ½ cup Fresh green bell pepper, seeded, diced
  • ½ cup Canned low-sodium pinto beans, drained, rinsed
  • ½ cup Canned low-sodium kidney beans, drained, rinsed
  • 1 cup Canned low-sodium black beans, drained, rinsed
  • 1½ Tbsp Chili powder
  • 1⅓ cups Canned low-sodium diced tomatoes
  • 1 cup Low-sodium chicken stock
  • 1 dash Hot sauce
  • ¼ cup Canned low-sodium tomato paste
  • 18 chips Low-sodium tortilla chips (about 3 oz)
  • ¼ cup Reduced-fat cheddar cheese, shredded (1 oz)
  • ¼ cup Low-fat mozzarella cheese, low moisture, part skim, shredded (1 oz)
*See Marketing Guide

Ingredients
 

  • 2½ tsp Canola oil
  • ½ cup Fresh onion, peeled, diced
  • ½ cup Fresh green bell pepper, seeded, diced
  • ½ cup Canned low-sodium pinto beans, drained, rinsed
  • ½ cup Canned low-sodium kidney beans, drained, rinsed
  • 1 cup Canned low-sodium black beans, drained, rinsed
  • 1½ Tbsp Chili powder
  • 1⅓ cups Canned low-sodium diced tomatoes
  • 1 cup Low-sodium chicken stock
  • 1 dash Hot sauce
  • ¼ cup Canned low-sodium tomato paste
  • 18 chips Low-sodium tortilla chips (about 3 oz)
  • ¼ cup Reduced-fat cheddar cheese, shredded (1 oz)
  • ¼ cup Low-fat mozzarella cheese, low moisture, part skim, shredded (1 oz)

Quantity
 

  • 2½ tsp Canola oil
  • ½ cup Fresh onion, peeled, diced
  • ½ cup Fresh green bell pepper, seeded, diced
  • ½ cup Canned low-sodium pinto beans, drained, rinsed
  • ½ cup Canned low-sodium kidney beans, drained, rinsed
  • 1 cup Canned low-sodium black beans, drained, rinsed
  • 1½ Tbsp Chili powder
  • 1⅓ cups Canned low-sodium diced tomatoes
  • 1 cup Low-sodium chicken stock
  • 1 dash Hot sauce
  • ¼ cup Canned low-sodium tomato paste
  • 18 chips Low-sodium tortilla chips (about 3 oz)
  • ¼ cup Reduced-fat cheddar cheese, shredded (1 oz)
  • ¼ cup Low-fat mozzarella cheese, low moisture, part skim, shredded (1 oz)
*See Marketing Guide

Instructions
 

  • Heat canola oil in a large pot over medium-high heat. Add onions and green peppers. Cook for 2-3 minutes or until tender. Add beans and stir to coat. Add chili powder. Stir. Cook for 1 minute for flavors to blend.
  • Add tomatoes, chicken stock, and hot sauce. Bring to a boil. Simmer uncovered for 10 minutes. Add tomato paste and mix well. Cook uncovered for an additional 10 minutes. Bring to a rolling boil for at least 15 seconds. Reduce heat to low and simmer to keep warm.
  • Combine cheddar and mozzarella cheeses (the cheese is a garnish).
  • Place ¾ cup chili in a bowl. Top with 3 chips and sprinkle with about 1 tablespoon of cheese blend.
    Serve hot.

Nutrition INFORMATION

Vegetable Chili Boat USDA Recipe for Family Child Care Homes
Amount Per Serving
 
0 ¾ cup servings
Calories
141
Total Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
4
mg
1
%
Sodium
 
159
mg
7
%
Total Carbohydrate
 
21
g
7
%
Dietary Fiber
 
5
g
21
%
Protein
 
7
g
14
%
Vitamin A
 
1226
IU
25
%
Vitamin C
 
14
mg
17
%
Calcium
 
118
mg
12
%
Iron
 
2
mg
11
%
N/A=data not available
*Marketing Guide
Yield / Volume