Vegetable Chili USDA Recipe for Family Child Care

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 Home Childcare Crediting Information
¾ cup (½ cup and ¼ cup measuring cups or 6 fl oz spoodle) provides:
Legume as a Vegetable:
½ cup vegetable (⅛ cup additional vegetable, ¼ cup legume vegetable, ¼ cup red/orange vegetable, ⅛ cup other vegetable) and 0.25 oz equivalent grains.
OR
Legume as a Meat Alternate:
⅜ cup vegetable (¼ cup red/orange vegetable, ⅛ cup other vegetable), 1 oz equivalent meat alternate, and 0.25 oz equivalent grains.
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Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins

Ingredients
 

  • 1 tsp or ¼ oz Canola oil
  • ½ cup or 3 oz *Fresh onions, diced
  • ½ cup or 2 oz *Fresh green bell peppers, diced
  • ⅛ cup or ¼ oz *Fresh jalapeno peppers, seeded, diced
  • ¼ cup Chili powder
  • ⅛ tsp Ground cumin
  • ½ tsp Garlic powder
  • 2¼ tsp or ¼ oz Ancho chili powder
  • - - OR
  • 2¼ tsp or ¼ oz Mexican Seasoning Mix (see Notes)
  • ¼ tsp Onion powder
  • ⅛ tsp Red hot sauce (optional)
  • 2 tsp or ½ oz Brown sugar
  • 1½ cups or 12¼ oz Canned no-salt-added crushed tomatoes, undrained
  • ½ cup or 5 oz Canned no-salt-added diced tomatoes, undrained
  • 1½ cups or 11 oz Canned low-sodium kidney beans, drained, rinsed
  • - - OR
  • 1½ cups or 11 oz *Dry kidney beans, cooked (see Notes)
  • ⅓ cup or 2 oz Bulgur wheat, dry
  • ¼ cup or 2 oz Low-sodium vegetable broth
  • ⅔ cup or 6 oz Water
  • ¾ cup or 4 oz Low-fat sour cream

Quantity
 

  • 1 tsp or ¼ oz Canola oil
  • ½ cup or 3 oz *Fresh onions, diced
  • ½ cup or 2 oz *Fresh green bell peppers, diced
  • ⅛ cup or ¼ oz *Fresh jalapeno peppers, seeded, diced
  • ¼ cup Chili powder
  • ⅛ tsp Ground cumin
  • ½ tsp Garlic powder
  • 2¼ tsp or ¼ oz Ancho chili powder
  • - - OR
  • 2¼ tsp or ¼ oz Mexican Seasoning Mix (see Notes)
  • ¼ tsp Onion powder
  • ⅛ tsp Red hot sauce (optional)
  • 2 tsp or ½ oz Brown sugar
  • 1½ cups or 12¼ oz Canned no-salt-added crushed tomatoes, undrained
  • ½ cup or 5 oz Canned no-salt-added diced tomatoes, undrained
  • 1½ cups or 11 oz Canned low-sodium kidney beans, drained, rinsed
  • - - OR
  • 1½ cups or 11 oz *Dry kidney beans, cooked (see Notes)
  • ⅓ cup or 2 oz Bulgur wheat, dry
  • ¼ cup or 2 oz Low-sodium vegetable broth
  • ⅔ cup or 6 oz Water
  • ¾ cup or 4 oz Low-fat sour cream

Ingredients
 

  • 1 tsp or ¼ oz Canola oil
  • ½ cup or 3 oz *Fresh onions, diced
  • ½ cup or 2 oz *Fresh green bell peppers, diced
  • ⅛ cup or ¼ oz *Fresh jalapeno peppers, seeded, diced
  • ¼ cup Chili powder
  • ⅛ tsp Ground cumin
  • ½ tsp Garlic powder
  • 2¼ tsp or ¼ oz Ancho chili powder
  • - - OR
  • 2¼ tsp or ¼ oz Mexican Seasoning Mix (see Notes)
  • ¼ tsp Onion powder
  • ⅛ tsp Red hot sauce (optional)
  • 2 tsp or ½ oz Brown sugar
  • 1½ cups or 12¼ oz Canned no-salt-added crushed tomatoes, undrained
  • ½ cup or 5 oz Canned no-salt-added diced tomatoes, undrained
  • 1½ cups or 11 oz Canned low-sodium kidney beans, drained, rinsed
  • - - OR
  • 1½ cups or 11 oz *Dry kidney beans, cooked (see Notes)
  • ⅓ cup or 2 oz Bulgur wheat, dry
  • ¼ cup or 2 oz Low-sodium vegetable broth
  • ⅔ cup or 6 oz Water
  • ¾ cup or 4 oz Low-fat sour cream

Quantity
 

  • 1 tsp or ¼ oz Canola oil
  • ½ cup or 3 oz *Fresh onions, diced
  • ½ cup or 2 oz *Fresh green bell peppers, diced
  • ⅛ cup or ¼ oz *Fresh jalapeno peppers, seeded, diced
  • ¼ cup Chili powder
  • ⅛ tsp Ground cumin
  • ½ tsp Garlic powder
  • 2¼ tsp or ¼ oz Ancho chili powder
  • - - OR
  • 2¼ tsp or ¼ oz Mexican Seasoning Mix (see Notes)
  • ¼ tsp Onion powder
  • ⅛ tsp Red hot sauce (optional)
  • 2 tsp or ½ oz Brown sugar
  • 1½ cups or 12¼ oz Canned no-salt-added crushed tomatoes, undrained
  • ½ cup or 5 oz Canned no-salt-added diced tomatoes, undrained
  • 1½ cups or 11 oz Canned low-sodium kidney beans, drained, rinsed
  • - - OR
  • 1½ cups or 11 oz *Dry kidney beans, cooked (see Notes)
  • ⅓ cup or 2 oz Bulgur wheat, dry
  • ¼ cup or 2 oz Low-sodium vegetable broth
  • ⅔ cup or 6 oz Water
  • ¾ cup or 4 oz Low-fat sour cream
*See Marketing Guide

Ingredients
 

  • 1 tsp or ¼ oz Canola oil
  • ½ cup or 3 oz *Fresh onions, diced
  • ½ cup or 2 oz *Fresh green bell peppers, diced
  • ⅛ cup or ¼ oz *Fresh jalapeno peppers, seeded, diced
  • ¼ cup Chili powder
  • ⅛ tsp Ground cumin
  • ½ tsp Garlic powder
  • 2¼ tsp or ¼ oz Ancho chili powder
  • - - OR
  • 2¼ tsp or ¼ oz Mexican Seasoning Mix (see Notes)
  • ¼ tsp Onion powder
  • ⅛ tsp Red hot sauce (optional)
  • 2 tsp or ½ oz Brown sugar
  • 1½ cups or 12¼ oz Canned no-salt-added crushed tomatoes, undrained
  • ½ cup or 5 oz Canned no-salt-added diced tomatoes, undrained
  • 1½ cups or 11 oz Canned low-sodium kidney beans, drained, rinsed
  • - - OR
  • 1½ cups or 11 oz *Dry kidney beans, cooked (see Notes)
  • ⅓ cup or 2 oz Bulgur wheat, dry
  • ¼ cup or 2 oz Low-sodium vegetable broth
  • ⅔ cup or 6 oz Water
  • ¾ cup or 4 oz Low-fat sour cream

Quantity
 

  • 1 tsp or ¼ oz Canola oil
  • ½ cup or 3 oz *Fresh onions, diced
  • ½ cup or 2 oz *Fresh green bell peppers, diced
  • ⅛ cup or ¼ oz *Fresh jalapeno peppers, seeded, diced
  • ¼ cup Chili powder
  • ⅛ tsp Ground cumin
  • ½ tsp Garlic powder
  • 2¼ tsp or ¼ oz Ancho chili powder
  • - - OR
  • 2¼ tsp or ¼ oz Mexican Seasoning Mix (see Notes)
  • ¼ tsp Onion powder
  • ⅛ tsp Red hot sauce (optional)
  • 2 tsp or ½ oz Brown sugar
  • 1½ cups or 12¼ oz Canned no-salt-added crushed tomatoes, undrained
  • ½ cup or 5 oz Canned no-salt-added diced tomatoes, undrained
  • 1½ cups or 11 oz Canned low-sodium kidney beans, drained, rinsed
  • - - OR
  • 1½ cups or 11 oz *Dry kidney beans, cooked (see Notes)
  • ⅓ cup or 2 oz Bulgur wheat, dry
  • ¼ cup or 2 oz Low-sodium vegetable broth
  • ⅔ cup or 6 oz Water
  • ¾ cup or 4 oz Low-fat sour cream
*See Marketing Guide

Ingredients
 

  • 1 tsp or ¼ oz Canola oil
  • ½ cup or 3 oz *Fresh onions, diced
  • ½ cup or 2 oz *Fresh green bell peppers, diced
  • ⅛ cup or ¼ oz *Fresh jalapeno peppers, seeded, diced
  • ¼ cup Chili powder
  • ⅛ tsp Ground cumin
  • ½ tsp Garlic powder
  • 2¼ tsp or ¼ oz Ancho chili powder
  • - - OR
  • 2¼ tsp or ¼ oz Mexican Seasoning Mix (see Notes)
  • ¼ tsp Onion powder
  • ⅛ tsp Red hot sauce (optional)
  • 2 tsp or ½ oz Brown sugar
  • 1½ cups or 12¼ oz Canned no-salt-added crushed tomatoes, undrained
  • ½ cup or 5 oz Canned no-salt-added diced tomatoes, undrained
  • 1½ cups or 11 oz Canned low-sodium kidney beans, drained, rinsed
  • - - OR
  • 1½ cups or 11 oz *Dry kidney beans, cooked (see Notes)
  • ⅓ cup or 2 oz Bulgur wheat, dry
  • ¼ cup or 2 oz Low-sodium vegetable broth
  • ⅔ cup or 6 oz Water
  • ¾ cup or 4 oz Low-fat sour cream

Quantity
 

  • 1 tsp or ¼ oz Canola oil
  • ½ cup or 3 oz *Fresh onions, diced
  • ½ cup or 2 oz *Fresh green bell peppers, diced
  • ⅛ cup or ¼ oz *Fresh jalapeno peppers, seeded, diced
  • ¼ cup Chili powder
  • ⅛ tsp Ground cumin
  • ½ tsp Garlic powder
  • 2¼ tsp or ¼ oz Ancho chili powder
  • - - OR
  • 2¼ tsp or ¼ oz Mexican Seasoning Mix (see Notes)
  • ¼ tsp Onion powder
  • ⅛ tsp Red hot sauce (optional)
  • 2 tsp or ½ oz Brown sugar
  • 1½ cups or 12¼ oz Canned no-salt-added crushed tomatoes, undrained
  • ½ cup or 5 oz Canned no-salt-added diced tomatoes, undrained
  • 1½ cups or 11 oz Canned low-sodium kidney beans, drained, rinsed
  • - - OR
  • 1½ cups or 11 oz *Dry kidney beans, cooked (see Notes)
  • ⅓ cup or 2 oz Bulgur wheat, dry
  • ¼ cup or 2 oz Low-sodium vegetable broth
  • ⅔ cup or 6 oz Water
  • ¾ cup or 4 oz Low-fat sour cream
*See Marketing Guide

Ingredients
 

  • 1 tsp or ¼ oz Canola oil
  • ½ cup or 3 oz *Fresh onions, diced
  • ½ cup or 2 oz *Fresh green bell peppers, diced
  • ⅛ cup or ¼ oz *Fresh jalapeno peppers, seeded, diced
  • ¼ cup Chili powder
  • ⅛ tsp Ground cumin
  • ½ tsp Garlic powder
  • 2¼ tsp or ¼ oz Ancho chili powder
  • - - OR
  • 2¼ tsp or ¼ oz Mexican Seasoning Mix (see Notes)
  • ¼ tsp Onion powder
  • ⅛ tsp Red hot sauce (optional)
  • 2 tsp or ½ oz Brown sugar
  • 1½ cups or 12¼ oz Canned no-salt-added crushed tomatoes, undrained
  • ½ cup or 5 oz Canned no-salt-added diced tomatoes, undrained
  • 1½ cups or 11 oz Canned low-sodium kidney beans, drained, rinsed
  • - - OR
  • 1½ cups or 11 oz *Dry kidney beans, cooked (see Notes)
  • ⅓ cup or 2 oz Bulgur wheat, dry
  • ¼ cup or 2 oz Low-sodium vegetable broth
  • ⅔ cup or 6 oz Water
  • ¾ cup or 4 oz Low-fat sour cream

Quantity
 

  • 1 tsp or ¼ oz Canola oil
  • ½ cup or 3 oz *Fresh onions, diced
  • ½ cup or 2 oz *Fresh green bell peppers, diced
  • ⅛ cup or ¼ oz *Fresh jalapeno peppers, seeded, diced
  • ¼ cup Chili powder
  • ⅛ tsp Ground cumin
  • ½ tsp Garlic powder
  • 2¼ tsp or ¼ oz Ancho chili powder
  • - - OR
  • 2¼ tsp or ¼ oz Mexican Seasoning Mix (see Notes)
  • ¼ tsp Onion powder
  • ⅛ tsp Red hot sauce (optional)
  • 2 tsp or ½ oz Brown sugar
  • 1½ cups or 12¼ oz Canned no-salt-added crushed tomatoes, undrained
  • ½ cup or 5 oz Canned no-salt-added diced tomatoes, undrained
  • 1½ cups or 11 oz Canned low-sodium kidney beans, drained, rinsed
  • - - OR
  • 1½ cups or 11 oz *Dry kidney beans, cooked (see Notes)
  • ⅓ cup or 2 oz Bulgur wheat, dry
  • ¼ cup or 2 oz Low-sodium vegetable broth
  • ⅔ cup or 6 oz Water
  • ¾ cup or 4 oz 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 jalapenos. 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 vegetable chili into large soup tureen or large bowl.
  • Critical Control Point: Hold for hot service at 140 °F.
  • Using a No. 40 scoop, portion 1 Tbsp ⅓ tsp sour cream into individual soufflé cups. Serve with chili.
  • Serve ¾ cup (portion with ½ cup and ¼ cup measuring cups or 6 fl oz spoodle).

Nutrition INFORMATION

Nutrition Facts
Vegetable Chili USDA Recipe for Family Child Care
Amount Per Serving 0 ¾ cup (6 fl oz spoodle)
Calories 137 Calories from Fat 36
% Daily Value*
Total Fat 4g6%
Saturated Fat 2g13%
Cholesterol 9mg3%
Sodium 396mg17%
Potassium 250mg7%
Total Carbohydrates 20g7%
Dietary Fiber 5g21%
Total Sugars 7g8%
Protein 5g10%
Vitamin C 9mg11%
Vitamin D 0IU0%
Calcium 68mg7%
Iron 1mg6%
Vitamin A 3mcg
*
*Marketing Guide

Notes

Mexican Seasoning Mix 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 black beans = about 2¼ cups dry or 4½ cups cooked beans.
Yield / Volume