Vegetable Chili Boat 1

Vegetable Chili Boat USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
Dry Beans and Peas: 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 (6 fl oz ladle) provides:
Legume as Meat Alternate: ¾ oz equivalent meat alternate, ³⁄8 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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Ingredients
 

25 Servings

    Weight

    • 3 Tbsp Canola oil
    • 11¼ oz *Fresh onions, diced
    • 8¼ oz *Fresh green bell peppers, diced
    • 10½ oz Canned low-sodium pinto beans, drained, rinsed
    • - - OR
    • 10½ oz *Dry pinto beans, cooked (See Notes Section)
    • 10¾ oz Canned low-sodium kidney beans, drained, rinsed
    • - - OR
    • 10¾ oz *Dry kidney beans, cooked (See Notes Section)
    • 1 lb 3 oz Canned low-sodium black beans, drained, rinsed
    • - - OR
    • 1 lb 3 oz *Dry black beans, cooked (See Notes Section)
    • 2½ oz Chili powder
    • 1 lb 5½ oz Canned low-sodium diced tomatoes
    • 1 qt ⅓ cup Low-sodium chicken stock
    • 1 tsp Hot sauce
    • 9 oz Canned low-sodium tomato paste
    • 3½ oz Reduced-fat cheddar cheese, shredded
    • 3½ oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
    • 9 oz Low-sodium tortilla chips

    Measure

    • 3 Tbsp Canola oil
    • 2⅓ cups *Fresh onions, diced
    • 1½ cups *Fresh green bell peppers, diced
    • 1½ cups (¼ No. 10 can) Canned low-sodium pinto beans, drained, rinsed
    • - - OR
    • 1½ cups *Dry pinto beans, cooked (See Notes Section)
    • 1⅔ cups (¼ No. 10 can) Canned low-sodium kidney beans, drained, rinsed
    • - - OR
    • 1⅔ cups *Dry kidney beans, cooked (See Notes Section)
    • 2¼ cups (⅓ No. 10 can) Canned low-sodium black beans, drained, rinsed
    • - - OR
    • 2¼ cups *Dry black beans, cooked (See Notes Section)
    • ¼ cup 2 Tbsp Chili powder
    • 2½ cups (¼ No. 10 can) Canned low-sodium diced tomatoes
    • 1 qt ⅓ cup Low-sodium chicken stock
    • 1 tsp Hot sauce
    • 1 cup (⅓ No. 2½ can) Canned low-sodium tomato paste
    • 1 cup Reduced-fat cheddar cheese, shredded
    • 1 cup Low-fat mozzarella cheese, low-moisture, part-skim, shredded
    • 62 chips Low-sodium tortilla chips

    50 Servings

      Weight

      • ⅓ cup 2 tsp Canola oil
      • 1 lb 6½ oz *Fresh onions, diced
      • 1 lb ½ oz *Fresh green bell peppers, diced
      • 1 lb 5 oz Canned low-sodium pinto beans, drained, rinsed
      • - - OR
      • 1 lb 5 oz *Dry pinto beans, cooked (See Notes Section)
      • 1 lb 5½ oz Canned low-sodium kidney beans, drained, rinsed
      • - - OR
      • 1 lb 5½ oz *Dry kidney beans, cooked (See Notes Section)
      • 2 lb 6 oz Canned low-sodium black beans, drained, rinsed
      • - - OR
      • 2 lb 6 oz *Dry black beans, cooked (See Notes Section)
      • 5 oz Chili powder
      • 2 lb 11 oz Canned low-sodium diced tomatoes
      • 2 qt ⅔ cup Low-sodium chicken stock
      • 2 tsp Hot sauce
      • 1 lb 2 oz Canned low-sodium tomato paste
      • 7 oz Reduced-fat cheddar cheese, shredded
      • 7 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
      • 1 lb 2 oz Low-sodium tortilla chips

      Measure

      • ⅓ cup 2 tsp Canola oil
      • 1 qt ⅔ cup *Fresh onions, diced
      • 3 cups *Fresh green bell peppers, diced
      • 3 cups (½ No. 10 can) Canned low-sodium pinto beans, drained, rinsed
      • - - OR
      • 3 cups *Dry pinto beans, cooked (See Notes Section)
      • 3⅓ cups (½ No. 10 can) Canned low-sodium kidney beans, drained, rinsed
      • - - OR
      • 3⅓ cups *Dry kidney beans, cooked (See Notes Section)
      • 1 qt ½ cup (⅔ No. 10 can) Canned low-sodium black beans, drained, rinsed
      • - - OR
      • 1 qt ½ cup *Dry black beans, cooked (See Notes Section)
      • ¾ cup Chili powder
      • 1 qt 1 cup (½ No. 10 can) Canned low-sodium diced tomatoes
      • 2 qt ⅔ cup Low-sodium chicken stock
      • 2 tsp Hot sauce
      • 2 cups (⅔ No. 2½ can) Canned low-sodium tomato paste
      • 2 cups Reduced-fat cheddar cheese, shredded
      • 2 cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded
      • 124 chips Low-sodium tortilla chips

      Quantity
       

      25 Servings

        Weight

        • 3 Tbsp Canola oil
        • 11¼ oz *Fresh onions, diced
        • 8¼ oz *Fresh green bell peppers, diced
        • 10½ oz Canned low-sodium pinto beans, drained, rinsed
        • - - OR
        • 10½ oz *Dry pinto beans, cooked (See Notes Section)
        • 10¾ oz Canned low-sodium kidney beans, drained, rinsed
        • - - OR
        • 10¾ oz *Dry kidney beans, cooked (See Notes Section)
        • 1 lb 3 oz Canned low-sodium black beans, drained, rinsed
        • - - OR
        • 1 lb 3 oz *Dry black beans, cooked (See Notes Section)
        • 2½ oz Chili powder
        • 1 lb 5½ oz Canned low-sodium diced tomatoes
        • 1 qt ⅓ cup Low-sodium chicken stock
        • 1 tsp Hot sauce
        • 9 oz Canned low-sodium tomato paste
        • 3½ oz Reduced-fat cheddar cheese, shredded
        • 3½ oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
        • 9 oz Low-sodium tortilla chips

        Measure

        • 3 Tbsp Canola oil
        • 2⅓ cups *Fresh onions, diced
        • 1½ cups *Fresh green bell peppers, diced
        • 1½ cups (¼ No. 10 can) Canned low-sodium pinto beans, drained, rinsed
        • - - OR
        • 1½ cups *Dry pinto beans, cooked (See Notes Section)
        • 1⅔ cups (¼ No. 10 can) Canned low-sodium kidney beans, drained, rinsed
        • - - OR
        • 1⅔ cups *Dry kidney beans, cooked (See Notes Section)
        • 2¼ cups (⅓ No. 10 can) Canned low-sodium black beans, drained, rinsed
        • - - OR
        • 2¼ cups *Dry black beans, cooked (See Notes Section)
        • ¼ cup 2 Tbsp Chili powder
        • 2½ cups (¼ No. 10 can) Canned low-sodium diced tomatoes
        • 1 qt ⅓ cup Low-sodium chicken stock
        • 1 tsp Hot sauce
        • 1 cup (⅓ No. 2½ can) Canned low-sodium tomato paste
        • 1 cup Reduced-fat cheddar cheese, shredded
        • 1 cup Low-fat mozzarella cheese, low-moisture, part-skim, shredded
        • 62 chips Low-sodium tortilla chips

        50 Servings

          Weight

          • ⅓ cup 2 tsp Canola oil
          • 1 lb 6½ oz *Fresh onions, diced
          • 1 lb ½ oz *Fresh green bell peppers, diced
          • 1 lb 5 oz Canned low-sodium pinto beans, drained, rinsed
          • - - OR
          • 1 lb 5 oz *Dry pinto beans, cooked (See Notes Section)
          • 1 lb 5½ oz Canned low-sodium kidney beans, drained, rinsed
          • - - OR
          • 1 lb 5½ oz *Dry kidney beans, cooked (See Notes Section)
          • 2 lb 6 oz Canned low-sodium black beans, drained, rinsed
          • - - OR
          • 2 lb 6 oz *Dry black beans, cooked (See Notes Section)
          • 5 oz Chili powder
          • 2 lb 11 oz Canned low-sodium diced tomatoes
          • 2 qt ⅔ cup Low-sodium chicken stock
          • 2 tsp Hot sauce
          • 1 lb 2 oz Canned low-sodium tomato paste
          • 7 oz Reduced-fat cheddar cheese, shredded
          • 7 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
          • 1 lb 2 oz Low-sodium tortilla chips

          Measure

          • ⅓ cup 2 tsp Canola oil
          • 1 qt ⅔ cup *Fresh onions, diced
          • 3 cups *Fresh green bell peppers, diced
          • 3 cups (½ No. 10 can) Canned low-sodium pinto beans, drained, rinsed
          • - - OR
          • 3 cups *Dry pinto beans, cooked (See Notes Section)
          • 3⅓ cups (½ No. 10 can) Canned low-sodium kidney beans, drained, rinsed
          • - - OR
          • 3⅓ cups *Dry kidney beans, cooked (See Notes Section)
          • 1 qt ½ cup (⅔ No. 10 can) Canned low-sodium black beans, drained, rinsed
          • - - OR
          • 1 qt ½ cup *Dry black beans, cooked (See Notes Section)
          • ¾ cup Chili powder
          • 1 qt 1 cup (½ No. 10 can) Canned low-sodium diced tomatoes
          • 2 qt ⅔ cup Low-sodium chicken stock
          • 2 tsp Hot sauce
          • 2 cups (⅔ No. 2½ can) Canned low-sodium tomato paste
          • 2 cups Reduced-fat cheddar cheese, shredded
          • 2 cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded
          • 124 chips Low-sodium tortilla chips

          Ingredients
           

          25 Servings

            Weight

            • 3 Tbsp Canola oil
            • 11¼ oz *Fresh onions, diced
            • 8¼ oz *Fresh green bell peppers, diced
            • 10½ oz Canned low-sodium pinto beans, drained, rinsed
            • - - OR
            • 10½ oz *Dry pinto beans, cooked (See Notes Section)
            • 10¾ oz Canned low-sodium kidney beans, drained, rinsed
            • - - OR
            • 10¾ oz *Dry kidney beans, cooked (See Notes Section)
            • 1 lb 3 oz Canned low-sodium black beans, drained, rinsed
            • - - OR
            • 1 lb 3 oz *Dry black beans, cooked (See Notes Section)
            • 2½ oz Chili powder
            • 1 lb 5½ oz Canned low-sodium diced tomatoes
            • 1 qt ⅓ cup Low-sodium chicken stock
            • 1 tsp Hot sauce
            • 9 oz Canned low-sodium tomato paste
            • 3½ oz Reduced-fat cheddar cheese, shredded
            • 3½ oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
            • 9 oz Low-sodium tortilla chips

            Measure

            • 3 Tbsp Canola oil
            • 2⅓ cups *Fresh onions, diced
            • 1½ cups *Fresh green bell peppers, diced
            • 1½ cups (¼ No. 10 can) Canned low-sodium pinto beans, drained, rinsed
            • - - OR
            • 1½ cups *Dry pinto beans, cooked (See Notes Section)
            • 1⅔ cups (¼ No. 10 can) Canned low-sodium kidney beans, drained, rinsed
            • - - OR
            • 1⅔ cups *Dry kidney beans, cooked (See Notes Section)
            • 2¼ cups (⅓ No. 10 can) Canned low-sodium black beans, drained, rinsed
            • - - OR
            • 2¼ cups *Dry black beans, cooked (See Notes Section)
            • ¼ cup 2 Tbsp Chili powder
            • 2½ cups (¼ No. 10 can) Canned low-sodium diced tomatoes
            • 1 qt ⅓ cup Low-sodium chicken stock
            • 1 tsp Hot sauce
            • 1 cup (⅓ No. 2½ can) Canned low-sodium tomato paste
            • 1 cup Reduced-fat cheddar cheese, shredded
            • 1 cup Low-fat mozzarella cheese, low-moisture, part-skim, shredded
            • 62 chips Low-sodium tortilla chips

            50 Servings

              Weight

              • ⅓ cup 2 tsp Canola oil
              • 1 lb 6½ oz *Fresh onions, diced
              • 1 lb ½ oz *Fresh green bell peppers, diced
              • 1 lb 5 oz Canned low-sodium pinto beans, drained, rinsed
              • - - OR
              • 1 lb 5 oz *Dry pinto beans, cooked (See Notes Section)
              • 1 lb 5½ oz Canned low-sodium kidney beans, drained, rinsed
              • - - OR
              • 1 lb 5½ oz *Dry kidney beans, cooked (See Notes Section)
              • 2 lb 6 oz Canned low-sodium black beans, drained, rinsed
              • - - OR
              • 2 lb 6 oz *Dry black beans, cooked (See Notes Section)
              • 5 oz Chili powder
              • 2 lb 11 oz Canned low-sodium diced tomatoes
              • 2 qt ⅔ cup Low-sodium chicken stock
              • 2 tsp Hot sauce
              • 1 lb 2 oz Canned low-sodium tomato paste
              • 7 oz Reduced-fat cheddar cheese, shredded
              • 7 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
              • 1 lb 2 oz Low-sodium tortilla chips

              Measure

              • ⅓ cup 2 tsp Canola oil
              • 1 qt ⅔ cup *Fresh onions, diced
              • 3 cups *Fresh green bell peppers, diced
              • 3 cups (½ No. 10 can) Canned low-sodium pinto beans, drained, rinsed
              • - - OR
              • 3 cups *Dry pinto beans, cooked (See Notes Section)
              • 3⅓ cups (½ No. 10 can) Canned low-sodium kidney beans, drained, rinsed
              • - - OR
              • 3⅓ cups *Dry kidney beans, cooked (See Notes Section)
              • 1 qt ½ cup (⅔ No. 10 can) Canned low-sodium black beans, drained, rinsed
              • - - OR
              • 1 qt ½ cup *Dry black beans, cooked (See Notes Section)
              • ¾ cup Chili powder
              • 1 qt 1 cup (½ No. 10 can) Canned low-sodium diced tomatoes
              • 2 qt ⅔ cup Low-sodium chicken stock
              • 2 tsp Hot sauce
              • 2 cups (⅔ No. 2½ can) Canned low-sodium tomato paste
              • 2 cups Reduced-fat cheddar cheese, shredded
              • 2 cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded
              • 124 chips Low-sodium tortilla chips

              Quantity
               

              25 Servings

                Weight

                • 3 Tbsp Canola oil
                • 11¼ oz *Fresh onions, diced
                • 8¼ oz *Fresh green bell peppers, diced
                • 10½ oz Canned low-sodium pinto beans, drained, rinsed
                • - - OR
                • 10½ oz *Dry pinto beans, cooked (See Notes Section)
                • 10¾ oz Canned low-sodium kidney beans, drained, rinsed
                • - - OR
                • 10¾ oz *Dry kidney beans, cooked (See Notes Section)
                • 1 lb 3 oz Canned low-sodium black beans, drained, rinsed
                • - - OR
                • 1 lb 3 oz *Dry black beans, cooked (See Notes Section)
                • 2½ oz Chili powder
                • 1 lb 5½ oz Canned low-sodium diced tomatoes
                • 1 qt ⅓ cup Low-sodium chicken stock
                • 1 tsp Hot sauce
                • 9 oz Canned low-sodium tomato paste
                • 3½ oz Reduced-fat cheddar cheese, shredded
                • 3½ oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                • 9 oz Low-sodium tortilla chips

                Measure

                • 3 Tbsp Canola oil
                • 2⅓ cups *Fresh onions, diced
                • 1½ cups *Fresh green bell peppers, diced
                • 1½ cups (¼ No. 10 can) Canned low-sodium pinto beans, drained, rinsed
                • - - OR
                • 1½ cups *Dry pinto beans, cooked (See Notes Section)
                • 1⅔ cups (¼ No. 10 can) Canned low-sodium kidney beans, drained, rinsed
                • - - OR
                • 1⅔ cups *Dry kidney beans, cooked (See Notes Section)
                • 2¼ cups (⅓ No. 10 can) Canned low-sodium black beans, drained, rinsed
                • - - OR
                • 2¼ cups *Dry black beans, cooked (See Notes Section)
                • ¼ cup 2 Tbsp Chili powder
                • 2½ cups (¼ No. 10 can) Canned low-sodium diced tomatoes
                • 1 qt ⅓ cup Low-sodium chicken stock
                • 1 tsp Hot sauce
                • 1 cup (⅓ No. 2½ can) Canned low-sodium tomato paste
                • 1 cup Reduced-fat cheddar cheese, shredded
                • 1 cup Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                • 62 chips Low-sodium tortilla chips

                50 Servings

                  Weight

                  • ⅓ cup 2 tsp Canola oil
                  • 1 lb 6½ oz *Fresh onions, diced
                  • 1 lb ½ oz *Fresh green bell peppers, diced
                  • 1 lb 5 oz Canned low-sodium pinto beans, drained, rinsed
                  • - - OR
                  • 1 lb 5 oz *Dry pinto beans, cooked (See Notes Section)
                  • 1 lb 5½ oz Canned low-sodium kidney beans, drained, rinsed
                  • - - OR
                  • 1 lb 5½ oz *Dry kidney beans, cooked (See Notes Section)
                  • 2 lb 6 oz Canned low-sodium black beans, drained, rinsed
                  • - - OR
                  • 2 lb 6 oz *Dry black beans, cooked (See Notes Section)
                  • 5 oz Chili powder
                  • 2 lb 11 oz Canned low-sodium diced tomatoes
                  • 2 qt ⅔ cup Low-sodium chicken stock
                  • 2 tsp Hot sauce
                  • 1 lb 2 oz Canned low-sodium tomato paste
                  • 7 oz Reduced-fat cheddar cheese, shredded
                  • 7 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                  • 1 lb 2 oz Low-sodium tortilla chips

                  Measure

                  • ⅓ cup 2 tsp Canola oil
                  • 1 qt ⅔ cup *Fresh onions, diced
                  • 3 cups *Fresh green bell peppers, diced
                  • 3 cups (½ No. 10 can) Canned low-sodium pinto beans, drained, rinsed
                  • - - OR
                  • 3 cups *Dry pinto beans, cooked (See Notes Section)
                  • 3⅓ cups (½ No. 10 can) Canned low-sodium kidney beans, drained, rinsed
                  • - - OR
                  • 3⅓ cups *Dry kidney beans, cooked (See Notes Section)
                  • 1 qt ½ cup (⅔ No. 10 can) Canned low-sodium black beans, drained, rinsed
                  • - - OR
                  • 1 qt ½ cup *Dry black beans, cooked (See Notes Section)
                  • ¾ cup Chili powder
                  • 1 qt 1 cup (½ No. 10 can) Canned low-sodium diced tomatoes
                  • 2 qt ⅔ cup Low-sodium chicken stock
                  • 2 tsp Hot sauce
                  • 2 cups (⅔ No. 2½ can) Canned low-sodium tomato paste
                  • 2 cups Reduced-fat cheddar cheese, shredded
                  • 2 cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                  • 124 chips Low-sodium tortilla chips
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • 3 Tbsp Canola oil
                    • 11¼ oz *Fresh onions, diced
                    • 8¼ oz *Fresh green bell peppers, diced
                    • 10½ oz Canned low-sodium pinto beans, drained, rinsed
                    • - - OR
                    • 10½ oz *Dry pinto beans, cooked (See Notes Section)
                    • 10¾ oz Canned low-sodium kidney beans, drained, rinsed
                    • - - OR
                    • 10¾ oz *Dry kidney beans, cooked (See Notes Section)
                    • 1 lb 3 oz Canned low-sodium black beans, drained, rinsed
                    • - - OR
                    • 1 lb 3 oz *Dry black beans, cooked (See Notes Section)
                    • 2½ oz Chili powder
                    • 1 lb 5½ oz Canned low-sodium diced tomatoes
                    • 1 qt ⅓ cup Low-sodium chicken stock
                    • 1 tsp Hot sauce
                    • 9 oz Canned low-sodium tomato paste
                    • 3½ oz Reduced-fat cheddar cheese, shredded
                    • 3½ oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                    • 9 oz Low-sodium tortilla chips

                    Measure

                    • 3 Tbsp Canola oil
                    • 2⅓ cups *Fresh onions, diced
                    • 1½ cups *Fresh green bell peppers, diced
                    • 1½ cups (¼ No. 10 can) Canned low-sodium pinto beans, drained, rinsed
                    • - - OR
                    • 1½ cups *Dry pinto beans, cooked (See Notes Section)
                    • 1⅔ cups (¼ No. 10 can) Canned low-sodium kidney beans, drained, rinsed
                    • - - OR
                    • 1⅔ cups *Dry kidney beans, cooked (See Notes Section)
                    • 2¼ cups (⅓ No. 10 can) Canned low-sodium black beans, drained, rinsed
                    • - - OR
                    • 2¼ cups *Dry black beans, cooked (See Notes Section)
                    • ¼ cup 2 Tbsp Chili powder
                    • 2½ cups (¼ No. 10 can) Canned low-sodium diced tomatoes
                    • 1 qt ⅓ cup Low-sodium chicken stock
                    • 1 tsp Hot sauce
                    • 1 cup (⅓ No. 2½ can) Canned low-sodium tomato paste
                    • 1 cup Reduced-fat cheddar cheese, shredded
                    • 1 cup Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                    • 62 chips Low-sodium tortilla chips

                    50 Servings

                      Weight

                      • ⅓ cup 2 tsp Canola oil
                      • 1 lb 6½ oz *Fresh onions, diced
                      • 1 lb ½ oz *Fresh green bell peppers, diced
                      • 1 lb 5 oz Canned low-sodium pinto beans, drained, rinsed
                      • - - OR
                      • 1 lb 5 oz *Dry pinto beans, cooked (See Notes Section)
                      • 1 lb 5½ oz Canned low-sodium kidney beans, drained, rinsed
                      • - - OR
                      • 1 lb 5½ oz *Dry kidney beans, cooked (See Notes Section)
                      • 2 lb 6 oz Canned low-sodium black beans, drained, rinsed
                      • - - OR
                      • 2 lb 6 oz *Dry black beans, cooked (See Notes Section)
                      • 5 oz Chili powder
                      • 2 lb 11 oz Canned low-sodium diced tomatoes
                      • 2 qt ⅔ cup Low-sodium chicken stock
                      • 2 tsp Hot sauce
                      • 1 lb 2 oz Canned low-sodium tomato paste
                      • 7 oz Reduced-fat cheddar cheese, shredded
                      • 7 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                      • 1 lb 2 oz Low-sodium tortilla chips

                      Measure

                      • ⅓ cup 2 tsp Canola oil
                      • 1 qt ⅔ cup *Fresh onions, diced
                      • 3 cups *Fresh green bell peppers, diced
                      • 3 cups (½ No. 10 can) Canned low-sodium pinto beans, drained, rinsed
                      • - - OR
                      • 3 cups *Dry pinto beans, cooked (See Notes Section)
                      • 3⅓ cups (½ No. 10 can) Canned low-sodium kidney beans, drained, rinsed
                      • - - OR
                      • 3⅓ cups *Dry kidney beans, cooked (See Notes Section)
                      • 1 qt ½ cup (⅔ No. 10 can) Canned low-sodium black beans, drained, rinsed
                      • - - OR
                      • 1 qt ½ cup *Dry black beans, cooked (See Notes Section)
                      • ¾ cup Chili powder
                      • 1 qt 1 cup (½ No. 10 can) Canned low-sodium diced tomatoes
                      • 2 qt ⅔ cup Low-sodium chicken stock
                      • 2 tsp Hot sauce
                      • 2 cups (⅔ No. 2½ can) Canned low-sodium tomato paste
                      • 2 cups Reduced-fat cheddar cheese, shredded
                      • 2 cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                      • 124 chips Low-sodium tortilla chips

                      Quantity
                       

                      25 Servings

                        Weight

                        • 3 Tbsp Canola oil
                        • 11¼ oz *Fresh onions, diced
                        • 8¼ oz *Fresh green bell peppers, diced
                        • 10½ oz Canned low-sodium pinto beans, drained, rinsed
                        • - - OR
                        • 10½ oz *Dry pinto beans, cooked (See Notes Section)
                        • 10¾ oz Canned low-sodium kidney beans, drained, rinsed
                        • - - OR
                        • 10¾ oz *Dry kidney beans, cooked (See Notes Section)
                        • 1 lb 3 oz Canned low-sodium black beans, drained, rinsed
                        • - - OR
                        • 1 lb 3 oz *Dry black beans, cooked (See Notes Section)
                        • 2½ oz Chili powder
                        • 1 lb 5½ oz Canned low-sodium diced tomatoes
                        • 1 qt ⅓ cup Low-sodium chicken stock
                        • 1 tsp Hot sauce
                        • 9 oz Canned low-sodium tomato paste
                        • 3½ oz Reduced-fat cheddar cheese, shredded
                        • 3½ oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                        • 9 oz Low-sodium tortilla chips

                        Measure

                        • 3 Tbsp Canola oil
                        • 2⅓ cups *Fresh onions, diced
                        • 1½ cups *Fresh green bell peppers, diced
                        • 1½ cups (¼ No. 10 can) Canned low-sodium pinto beans, drained, rinsed
                        • - - OR
                        • 1½ cups *Dry pinto beans, cooked (See Notes Section)
                        • 1⅔ cups (¼ No. 10 can) Canned low-sodium kidney beans, drained, rinsed
                        • - - OR
                        • 1⅔ cups *Dry kidney beans, cooked (See Notes Section)
                        • 2¼ cups (⅓ No. 10 can) Canned low-sodium black beans, drained, rinsed
                        • - - OR
                        • 2¼ cups *Dry black beans, cooked (See Notes Section)
                        • ¼ cup 2 Tbsp Chili powder
                        • 2½ cups (¼ No. 10 can) Canned low-sodium diced tomatoes
                        • 1 qt ⅓ cup Low-sodium chicken stock
                        • 1 tsp Hot sauce
                        • 1 cup (⅓ No. 2½ can) Canned low-sodium tomato paste
                        • 1 cup Reduced-fat cheddar cheese, shredded
                        • 1 cup Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                        • 62 chips Low-sodium tortilla chips

                        50 Servings

                          Weight

                          • ⅓ cup 2 tsp Canola oil
                          • 1 lb 6½ oz *Fresh onions, diced
                          • 1 lb ½ oz *Fresh green bell peppers, diced
                          • 1 lb 5 oz Canned low-sodium pinto beans, drained, rinsed
                          • - - OR
                          • 1 lb 5 oz *Dry pinto beans, cooked (See Notes Section)
                          • 1 lb 5½ oz Canned low-sodium kidney beans, drained, rinsed
                          • - - OR
                          • 1 lb 5½ oz *Dry kidney beans, cooked (See Notes Section)
                          • 2 lb 6 oz Canned low-sodium black beans, drained, rinsed
                          • - - OR
                          • 2 lb 6 oz *Dry black beans, cooked (See Notes Section)
                          • 5 oz Chili powder
                          • 2 lb 11 oz Canned low-sodium diced tomatoes
                          • 2 qt ⅔ cup Low-sodium chicken stock
                          • 2 tsp Hot sauce
                          • 1 lb 2 oz Canned low-sodium tomato paste
                          • 7 oz Reduced-fat cheddar cheese, shredded
                          • 7 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                          • 1 lb 2 oz Low-sodium tortilla chips

                          Measure

                          • ⅓ cup 2 tsp Canola oil
                          • 1 qt ⅔ cup *Fresh onions, diced
                          • 3 cups *Fresh green bell peppers, diced
                          • 3 cups (½ No. 10 can) Canned low-sodium pinto beans, drained, rinsed
                          • - - OR
                          • 3 cups *Dry pinto beans, cooked (See Notes Section)
                          • 3⅓ cups (½ No. 10 can) Canned low-sodium kidney beans, drained, rinsed
                          • - - OR
                          • 3⅓ cups *Dry kidney beans, cooked (See Notes Section)
                          • 1 qt ½ cup (⅔ No. 10 can) Canned low-sodium black beans, drained, rinsed
                          • - - OR
                          • 1 qt ½ cup *Dry black beans, cooked (See Notes Section)
                          • ¾ cup Chili powder
                          • 1 qt 1 cup (½ No. 10 can) Canned low-sodium diced tomatoes
                          • 2 qt ⅔ cup Low-sodium chicken stock
                          • 2 tsp Hot sauce
                          • 2 cups (⅔ No. 2½ can) Canned low-sodium tomato paste
                          • 2 cups Reduced-fat cheddar cheese, shredded
                          • 2 cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                          • 124 chips Low-sodium tortilla chips
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • 3 Tbsp Canola oil
                            • 11¼ oz *Fresh onions, diced
                            • 8¼ oz *Fresh green bell peppers, diced
                            • 10½ oz Canned low-sodium pinto beans, drained, rinsed
                            • - - OR
                            • 10½ oz *Dry pinto beans, cooked (See Notes Section)
                            • 10¾ oz Canned low-sodium kidney beans, drained, rinsed
                            • - - OR
                            • 10¾ oz *Dry kidney beans, cooked (See Notes Section)
                            • 1 lb 3 oz Canned low-sodium black beans, drained, rinsed
                            • - - OR
                            • 1 lb 3 oz *Dry black beans, cooked (See Notes Section)
                            • 2½ oz Chili powder
                            • 1 lb 5½ oz Canned low-sodium diced tomatoes
                            • 1 qt ⅓ cup Low-sodium chicken stock
                            • 1 tsp Hot sauce
                            • 9 oz Canned low-sodium tomato paste
                            • 3½ oz Reduced-fat cheddar cheese, shredded
                            • 3½ oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                            • 9 oz Low-sodium tortilla chips

                            Measure

                            • 3 Tbsp Canola oil
                            • 2⅓ cups *Fresh onions, diced
                            • 1½ cups *Fresh green bell peppers, diced
                            • 1½ cups (¼ No. 10 can) Canned low-sodium pinto beans, drained, rinsed
                            • - - OR
                            • 1½ cups *Dry pinto beans, cooked (See Notes Section)
                            • 1⅔ cups (¼ No. 10 can) Canned low-sodium kidney beans, drained, rinsed
                            • - - OR
                            • 1⅔ cups *Dry kidney beans, cooked (See Notes Section)
                            • 2¼ cups (⅓ No. 10 can) Canned low-sodium black beans, drained, rinsed
                            • - - OR
                            • 2¼ cups *Dry black beans, cooked (See Notes Section)
                            • ¼ cup 2 Tbsp Chili powder
                            • 2½ cups (¼ No. 10 can) Canned low-sodium diced tomatoes
                            • 1 qt ⅓ cup Low-sodium chicken stock
                            • 1 tsp Hot sauce
                            • 1 cup (⅓ No. 2½ can) Canned low-sodium tomato paste
                            • 1 cup Reduced-fat cheddar cheese, shredded
                            • 1 cup Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                            • 62 chips Low-sodium tortilla chips

                            50 Servings

                              Weight

                              • ⅓ cup 2 tsp Canola oil
                              • 1 lb 6½ oz *Fresh onions, diced
                              • 1 lb ½ oz *Fresh green bell peppers, diced
                              • 1 lb 5 oz Canned low-sodium pinto beans, drained, rinsed
                              • - - OR
                              • 1 lb 5 oz *Dry pinto beans, cooked (See Notes Section)
                              • 1 lb 5½ oz Canned low-sodium kidney beans, drained, rinsed
                              • - - OR
                              • 1 lb 5½ oz *Dry kidney beans, cooked (See Notes Section)
                              • 2 lb 6 oz Canned low-sodium black beans, drained, rinsed
                              • - - OR
                              • 2 lb 6 oz *Dry black beans, cooked (See Notes Section)
                              • 5 oz Chili powder
                              • 2 lb 11 oz Canned low-sodium diced tomatoes
                              • 2 qt ⅔ cup Low-sodium chicken stock
                              • 2 tsp Hot sauce
                              • 1 lb 2 oz Canned low-sodium tomato paste
                              • 7 oz Reduced-fat cheddar cheese, shredded
                              • 7 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                              • 1 lb 2 oz Low-sodium tortilla chips

                              Measure

                              • ⅓ cup 2 tsp Canola oil
                              • 1 qt ⅔ cup *Fresh onions, diced
                              • 3 cups *Fresh green bell peppers, diced
                              • 3 cups (½ No. 10 can) Canned low-sodium pinto beans, drained, rinsed
                              • - - OR
                              • 3 cups *Dry pinto beans, cooked (See Notes Section)
                              • 3⅓ cups (½ No. 10 can) Canned low-sodium kidney beans, drained, rinsed
                              • - - OR
                              • 3⅓ cups *Dry kidney beans, cooked (See Notes Section)
                              • 1 qt ½ cup (⅔ No. 10 can) Canned low-sodium black beans, drained, rinsed
                              • - - OR
                              • 1 qt ½ cup *Dry black beans, cooked (See Notes Section)
                              • ¾ cup Chili powder
                              • 1 qt 1 cup (½ No. 10 can) Canned low-sodium diced tomatoes
                              • 2 qt ⅔ cup Low-sodium chicken stock
                              • 2 tsp Hot sauce
                              • 2 cups (⅔ No. 2½ can) Canned low-sodium tomato paste
                              • 2 cups Reduced-fat cheddar cheese, shredded
                              • 2 cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                              • 124 chips Low-sodium tortilla chips

                              Quantity
                               

                              25 Servings

                                Weight

                                • 3 Tbsp Canola oil
                                • 11¼ oz *Fresh onions, diced
                                • 8¼ oz *Fresh green bell peppers, diced
                                • 10½ oz Canned low-sodium pinto beans, drained, rinsed
                                • - - OR
                                • 10½ oz *Dry pinto beans, cooked (See Notes Section)
                                • 10¾ oz Canned low-sodium kidney beans, drained, rinsed
                                • - - OR
                                • 10¾ oz *Dry kidney beans, cooked (See Notes Section)
                                • 1 lb 3 oz Canned low-sodium black beans, drained, rinsed
                                • - - OR
                                • 1 lb 3 oz *Dry black beans, cooked (See Notes Section)
                                • 2½ oz Chili powder
                                • 1 lb 5½ oz Canned low-sodium diced tomatoes
                                • 1 qt ⅓ cup Low-sodium chicken stock
                                • 1 tsp Hot sauce
                                • 9 oz Canned low-sodium tomato paste
                                • 3½ oz Reduced-fat cheddar cheese, shredded
                                • 3½ oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                                • 9 oz Low-sodium tortilla chips

                                Measure

                                • 3 Tbsp Canola oil
                                • 2⅓ cups *Fresh onions, diced
                                • 1½ cups *Fresh green bell peppers, diced
                                • 1½ cups (¼ No. 10 can) Canned low-sodium pinto beans, drained, rinsed
                                • - - OR
                                • 1½ cups *Dry pinto beans, cooked (See Notes Section)
                                • 1⅔ cups (¼ No. 10 can) Canned low-sodium kidney beans, drained, rinsed
                                • - - OR
                                • 1⅔ cups *Dry kidney beans, cooked (See Notes Section)
                                • 2¼ cups (⅓ No. 10 can) Canned low-sodium black beans, drained, rinsed
                                • - - OR
                                • 2¼ cups *Dry black beans, cooked (See Notes Section)
                                • ¼ cup 2 Tbsp Chili powder
                                • 2½ cups (¼ No. 10 can) Canned low-sodium diced tomatoes
                                • 1 qt ⅓ cup Low-sodium chicken stock
                                • 1 tsp Hot sauce
                                • 1 cup (⅓ No. 2½ can) Canned low-sodium tomato paste
                                • 1 cup Reduced-fat cheddar cheese, shredded
                                • 1 cup Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                                • 62 chips Low-sodium tortilla chips

                                50 Servings

                                  Weight

                                  • ⅓ cup 2 tsp Canola oil
                                  • 1 lb 6½ oz *Fresh onions, diced
                                  • 1 lb ½ oz *Fresh green bell peppers, diced
                                  • 1 lb 5 oz Canned low-sodium pinto beans, drained, rinsed
                                  • - - OR
                                  • 1 lb 5 oz *Dry pinto beans, cooked (See Notes Section)
                                  • 1 lb 5½ oz Canned low-sodium kidney beans, drained, rinsed
                                  • - - OR
                                  • 1 lb 5½ oz *Dry kidney beans, cooked (See Notes Section)
                                  • 2 lb 6 oz Canned low-sodium black beans, drained, rinsed
                                  • - - OR
                                  • 2 lb 6 oz *Dry black beans, cooked (See Notes Section)
                                  • 5 oz Chili powder
                                  • 2 lb 11 oz Canned low-sodium diced tomatoes
                                  • 2 qt ⅔ cup Low-sodium chicken stock
                                  • 2 tsp Hot sauce
                                  • 1 lb 2 oz Canned low-sodium tomato paste
                                  • 7 oz Reduced-fat cheddar cheese, shredded
                                  • 7 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                                  • 1 lb 2 oz Low-sodium tortilla chips

                                  Measure

                                  • ⅓ cup 2 tsp Canola oil
                                  • 1 qt ⅔ cup *Fresh onions, diced
                                  • 3 cups *Fresh green bell peppers, diced
                                  • 3 cups (½ No. 10 can) Canned low-sodium pinto beans, drained, rinsed
                                  • - - OR
                                  • 3 cups *Dry pinto beans, cooked (See Notes Section)
                                  • 3⅓ cups (½ No. 10 can) Canned low-sodium kidney beans, drained, rinsed
                                  • - - OR
                                  • 3⅓ cups *Dry kidney beans, cooked (See Notes Section)
                                  • 1 qt ½ cup (⅔ No. 10 can) Canned low-sodium black beans, drained, rinsed
                                  • - - OR
                                  • 1 qt ½ cup *Dry black beans, cooked (See Notes Section)
                                  • ¾ cup Chili powder
                                  • 1 qt 1 cup (½ No. 10 can) Canned low-sodium diced tomatoes
                                  • 2 qt ⅔ cup Low-sodium chicken stock
                                  • 2 tsp Hot sauce
                                  • 2 cups (⅔ No. 2½ can) Canned low-sodium tomato paste
                                  • 2 cups Reduced-fat cheddar cheese, shredded
                                  • 2 cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                                  • 124 chips Low-sodium tortilla chips
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • 3 Tbsp Canola oil
                                    • 11¼ oz *Fresh onions, diced
                                    • 8¼ oz *Fresh green bell peppers, diced
                                    • 10½ oz Canned low-sodium pinto beans, drained, rinsed
                                    • - - OR
                                    • 10½ oz *Dry pinto beans, cooked (See Notes Section)
                                    • 10¾ oz Canned low-sodium kidney beans, drained, rinsed
                                    • - - OR
                                    • 10¾ oz *Dry kidney beans, cooked (See Notes Section)
                                    • 1 lb 3 oz Canned low-sodium black beans, drained, rinsed
                                    • - - OR
                                    • 1 lb 3 oz *Dry black beans, cooked (See Notes Section)
                                    • 2½ oz Chili powder
                                    • 1 lb 5½ oz Canned low-sodium diced tomatoes
                                    • 1 qt ⅓ cup Low-sodium chicken stock
                                    • 1 tsp Hot sauce
                                    • 9 oz Canned low-sodium tomato paste
                                    • 3½ oz Reduced-fat cheddar cheese, shredded
                                    • 3½ oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                                    • 9 oz Low-sodium tortilla chips

                                    Measure

                                    • 3 Tbsp Canola oil
                                    • 2⅓ cups *Fresh onions, diced
                                    • 1½ cups *Fresh green bell peppers, diced
                                    • 1½ cups (¼ No. 10 can) Canned low-sodium pinto beans, drained, rinsed
                                    • - - OR
                                    • 1½ cups *Dry pinto beans, cooked (See Notes Section)
                                    • 1⅔ cups (¼ No. 10 can) Canned low-sodium kidney beans, drained, rinsed
                                    • - - OR
                                    • 1⅔ cups *Dry kidney beans, cooked (See Notes Section)
                                    • 2¼ cups (⅓ No. 10 can) Canned low-sodium black beans, drained, rinsed
                                    • - - OR
                                    • 2¼ cups *Dry black beans, cooked (See Notes Section)
                                    • ¼ cup 2 Tbsp Chili powder
                                    • 2½ cups (¼ No. 10 can) Canned low-sodium diced tomatoes
                                    • 1 qt ⅓ cup Low-sodium chicken stock
                                    • 1 tsp Hot sauce
                                    • 1 cup (⅓ No. 2½ can) Canned low-sodium tomato paste
                                    • 1 cup Reduced-fat cheddar cheese, shredded
                                    • 1 cup Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                                    • 62 chips Low-sodium tortilla chips

                                    50 Servings

                                      Weight

                                      • ⅓ cup 2 tsp Canola oil
                                      • 1 lb 6½ oz *Fresh onions, diced
                                      • 1 lb ½ oz *Fresh green bell peppers, diced
                                      • 1 lb 5 oz Canned low-sodium pinto beans, drained, rinsed
                                      • - - OR
                                      • 1 lb 5 oz *Dry pinto beans, cooked (See Notes Section)
                                      • 1 lb 5½ oz Canned low-sodium kidney beans, drained, rinsed
                                      • - - OR
                                      • 1 lb 5½ oz *Dry kidney beans, cooked (See Notes Section)
                                      • 2 lb 6 oz Canned low-sodium black beans, drained, rinsed
                                      • - - OR
                                      • 2 lb 6 oz *Dry black beans, cooked (See Notes Section)
                                      • 5 oz Chili powder
                                      • 2 lb 11 oz Canned low-sodium diced tomatoes
                                      • 2 qt ⅔ cup Low-sodium chicken stock
                                      • 2 tsp Hot sauce
                                      • 1 lb 2 oz Canned low-sodium tomato paste
                                      • 7 oz Reduced-fat cheddar cheese, shredded
                                      • 7 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                                      • 1 lb 2 oz Low-sodium tortilla chips

                                      Measure

                                      • ⅓ cup 2 tsp Canola oil
                                      • 1 qt ⅔ cup *Fresh onions, diced
                                      • 3 cups *Fresh green bell peppers, diced
                                      • 3 cups (½ No. 10 can) Canned low-sodium pinto beans, drained, rinsed
                                      • - - OR
                                      • 3 cups *Dry pinto beans, cooked (See Notes Section)
                                      • 3⅓ cups (½ No. 10 can) Canned low-sodium kidney beans, drained, rinsed
                                      • - - OR
                                      • 3⅓ cups *Dry kidney beans, cooked (See Notes Section)
                                      • 1 qt ½ cup (⅔ No. 10 can) Canned low-sodium black beans, drained, rinsed
                                      • - - OR
                                      • 1 qt ½ cup *Dry black beans, cooked (See Notes Section)
                                      • ¾ cup Chili powder
                                      • 1 qt 1 cup (½ No. 10 can) Canned low-sodium diced tomatoes
                                      • 2 qt ⅔ cup Low-sodium chicken stock
                                      • 2 tsp Hot sauce
                                      • 2 cups (⅔ No. 2½ can) Canned low-sodium tomato paste
                                      • 2 cups Reduced-fat cheddar cheese, shredded
                                      • 2 cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                                      • 124 chips Low-sodium tortilla chips

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • 3 Tbsp Canola oil
                                        • 11¼ oz *Fresh onions, diced
                                        • 8¼ oz *Fresh green bell peppers, diced
                                        • 10½ oz Canned low-sodium pinto beans, drained, rinsed
                                        • - - OR
                                        • 10½ oz *Dry pinto beans, cooked (See Notes Section)
                                        • 10¾ oz Canned low-sodium kidney beans, drained, rinsed
                                        • - - OR
                                        • 10¾ oz *Dry kidney beans, cooked (See Notes Section)
                                        • 1 lb 3 oz Canned low-sodium black beans, drained, rinsed
                                        • - - OR
                                        • 1 lb 3 oz *Dry black beans, cooked (See Notes Section)
                                        • 2½ oz Chili powder
                                        • 1 lb 5½ oz Canned low-sodium diced tomatoes
                                        • 1 qt ⅓ cup Low-sodium chicken stock
                                        • 1 tsp Hot sauce
                                        • 9 oz Canned low-sodium tomato paste
                                        • 3½ oz Reduced-fat cheddar cheese, shredded
                                        • 3½ oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                                        • 9 oz Low-sodium tortilla chips

                                        Measure

                                        • 3 Tbsp Canola oil
                                        • 2⅓ cups *Fresh onions, diced
                                        • 1½ cups *Fresh green bell peppers, diced
                                        • 1½ cups (¼ No. 10 can) Canned low-sodium pinto beans, drained, rinsed
                                        • - - OR
                                        • 1½ cups *Dry pinto beans, cooked (See Notes Section)
                                        • 1⅔ cups (¼ No. 10 can) Canned low-sodium kidney beans, drained, rinsed
                                        • - - OR
                                        • 1⅔ cups *Dry kidney beans, cooked (See Notes Section)
                                        • 2¼ cups (⅓ No. 10 can) Canned low-sodium black beans, drained, rinsed
                                        • - - OR
                                        • 2¼ cups *Dry black beans, cooked (See Notes Section)
                                        • ¼ cup 2 Tbsp Chili powder
                                        • 2½ cups (¼ No. 10 can) Canned low-sodium diced tomatoes
                                        • 1 qt ⅓ cup Low-sodium chicken stock
                                        • 1 tsp Hot sauce
                                        • 1 cup (⅓ No. 2½ can) Canned low-sodium tomato paste
                                        • 1 cup Reduced-fat cheddar cheese, shredded
                                        • 1 cup Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                                        • 62 chips Low-sodium tortilla chips

                                        50 Servings

                                          Weight

                                          • ⅓ cup 2 tsp Canola oil
                                          • 1 lb 6½ oz *Fresh onions, diced
                                          • 1 lb ½ oz *Fresh green bell peppers, diced
                                          • 1 lb 5 oz Canned low-sodium pinto beans, drained, rinsed
                                          • - - OR
                                          • 1 lb 5 oz *Dry pinto beans, cooked (See Notes Section)
                                          • 1 lb 5½ oz Canned low-sodium kidney beans, drained, rinsed
                                          • - - OR
                                          • 1 lb 5½ oz *Dry kidney beans, cooked (See Notes Section)
                                          • 2 lb 6 oz Canned low-sodium black beans, drained, rinsed
                                          • - - OR
                                          • 2 lb 6 oz *Dry black beans, cooked (See Notes Section)
                                          • 5 oz Chili powder
                                          • 2 lb 11 oz Canned low-sodium diced tomatoes
                                          • 2 qt ⅔ cup Low-sodium chicken stock
                                          • 2 tsp Hot sauce
                                          • 1 lb 2 oz Canned low-sodium tomato paste
                                          • 7 oz Reduced-fat cheddar cheese, shredded
                                          • 7 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                                          • 1 lb 2 oz Low-sodium tortilla chips

                                          Measure

                                          • ⅓ cup 2 tsp Canola oil
                                          • 1 qt ⅔ cup *Fresh onions, diced
                                          • 3 cups *Fresh green bell peppers, diced
                                          • 3 cups (½ No. 10 can) Canned low-sodium pinto beans, drained, rinsed
                                          • - - OR
                                          • 3 cups *Dry pinto beans, cooked (See Notes Section)
                                          • 3⅓ cups (½ No. 10 can) Canned low-sodium kidney beans, drained, rinsed
                                          • - - OR
                                          • 3⅓ cups *Dry kidney beans, cooked (See Notes Section)
                                          • 1 qt ½ cup (⅔ No. 10 can) Canned low-sodium black beans, drained, rinsed
                                          • - - OR
                                          • 1 qt ½ cup *Dry black beans, cooked (See Notes Section)
                                          • ¾ cup Chili powder
                                          • 1 qt 1 cup (½ No. 10 can) Canned low-sodium diced tomatoes
                                          • 2 qt ⅔ cup Low-sodium chicken stock
                                          • 2 tsp Hot sauce
                                          • 2 cups (⅔ No. 2½ can) Canned low-sodium tomato paste
                                          • 2 cups Reduced-fat cheddar cheese, shredded
                                          • 2 cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                                          • 124 chips Low-sodium tortilla chips
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Heat oil.
                                            For 25 servings, use a large stock pot.
                                            For 50 servings, use one roasting pan/square head pan (20⅞” x 17³⁄8” x 7”) on top of stove.
                                          • Sauté onions and green peppers for 2-4 minutes. Add beans and chili powder. Stir well. Cook for 1-2 minutes
                                          • Add diced tomatoes, stock, and hot sauce. Bring to a boil over medium-high heat. Reduce heat. Simmer uncovered for 10 minutes.
                                          • Add tomato paste and mix well. Cook for an additional 10 minutes.
                                            Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
                                          • Pour into serving pans.
                                          • Critical Control Point: Hold for hot service at 135 °F or higher.
                                          • Combine cheddar and mozzarella cheeses.
                                          • Portion with 6 fl oz ladle (¾ cup) into an 8 oz paper boat or bowl.
                                            Garnish with 2-3 chips and 1 tablespoon cheese blend.

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Vegetable Chili Boat USDA Recipe for Child Care Centers
                                          Amount Per Serving 0 ¾ cup (6 fl oz ladle)
                                          Calories 141.07 Calories from Fat 38
                                          % Daily Value*
                                          Total Fat 4.2g6%
                                          Saturated Fat 1.16g7%
                                          Cholesterol 4.28mg1%
                                          Sodium 159.49mg7%
                                          Total Carbohydrate 20.72g7%
                                          Dietary Fiber 5.04g21%
                                          Protein 7.26g15%
                                          Vitamin A 1226.43IU25%
                                          Vitamin C 14.13mg17%
                                          Calcium 117.93mg12%
                                          Iron 1.73mg10%
                                          *
                                          *Marketing Guide
                                          25 Servings:
                                          Mature onions: 13 oz
                                          Green bell peppers: 11 oz
                                          Dry pinto beans: 3 oz
                                          Dry kidney beans: 7 oz
                                          Dry black beans: 8 oz
                                          50 Servings:
                                          Mature onions: 1 lb 10 oz
                                          Green bell peppers: 1 lb 6 oz
                                          Dry pinto beans: 6 oz
                                          Dry kidney beans: 14 oz
                                          Dry black beans: 1 lb

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.
                                          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 135 °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 an additional 4 hours.
                                          1 lb dry pinto beans = about 2³⁄8 cups dry or 5¼ cups cooked beans.
                                          1 lb dry kidney beans = about 2½ cups dry or 6¼ cups cooked beans.
                                          1 lb dry black beans = about 2¼ cups dry or 4½ cups cooked beans.
                                          Yield / Volume
                                          25 Servings:
                                          About 9 lb
                                          About 1 gal 2 cups
                                          50 Servings:
                                          About 18 lb
                                          About 2 gal 1 qt