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.
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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

Nutrition Facts
Vegetable Chili USDA Recipe for Adults in CACFP
Amount Per Serving 1 cup (8 oz spoodle)
Calories 181 Calories from Fat 36
% Daily Value*
Total Fat 4g6%
Saturated Fat 2g13%
Cholesterol 10mg3%
Sodium 392mg17%
Potassium 342mg10%
Total Carbohydrate 27g9%
Dietary Fiber 7g29%
Total Sugars 7g8%
Protein 8g16%
Vitamin C 9mg11%
Vitamin D 0IU0%
Calcium 92mg9%
Iron 2mg11%
Vitamin A 3mcg
*
*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”).