Smokin' Powerhouse Chili USDA Recipe for Family Child Care Homes

Age Group: Ages 3-5
Serving Size: 6
Dark Green and Orange Vegetables: A chili made of a blend of vegetables, black beans, and smoky spices all served with ancient Aztec whole-grain quinoa.
CACFP CREDITING INFORMATION
1 cup chili and ¼ cup quinoa provides:
Legume as Meat Alternate: ½ oz equivalent meat alternate, 1 cup vegetable, and ½ oz equivalent grains.
OR
Legume as Vegetable: 1⅛ cup vegetable and ½ oz equivalent grains.
Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not as both simultaneously.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 55 minutes

Ingredients
 

  • ⅔ cup Quinoa, dry
  • 1 cup Fresh onion, peeled, diced
  • 2 tsp Fresh garlic, minced
  • ¾ cup Low-sodium vegetable stock
  • 1¼ cups Fresh carrots, peeled, diced ½"
  • ½ cup Fresh red bell peppers, seeded, diced
  • ½ tsp Ground chipotle pepper (optional)
  • 1 cup Fresh sweet potatoes, peeled, diced ½"
  • 1¾ cups Canned low-sodium diced tomatoes
  • 1 cup Canned low-sodium tomato sauce
  • ¼ cup Fresh cilantro, chopped
  • 2½ tsp Chili powder
  • 2½ tsp Ground cumin
  • ¼ tsp Salt
  • 2 cups Canned low-sodium black beans, drained, rinsed
  • ½ cup Frozen corn

Quantity
 

  • ⅔ cup Quinoa, dry
  • 1 cup Fresh onion, peeled, diced
  • 2 tsp Fresh garlic, minced
  • ¾ cup Low-sodium vegetable stock
  • 1¼ cups Fresh carrots, peeled, diced ½"
  • ½ cup Fresh red bell peppers, seeded, diced
  • ½ tsp Ground chipotle pepper (optional)
  • 1 cup Fresh sweet potatoes, peeled, diced ½"
  • 1¾ cups Canned low-sodium diced tomatoes
  • 1 cup Canned low-sodium tomato sauce
  • ¼ cup Fresh cilantro, chopped
  • 2½ tsp Chili powder
  • 2½ tsp Ground cumin
  • ¼ tsp Salt
  • 2 cups Canned low-sodium black beans, drained, rinsed
  • ½ cup Frozen corn

Ingredients
 

  • ⅔ cup Quinoa, dry
  • 1 cup Fresh onion, peeled, diced
  • 2 tsp Fresh garlic, minced
  • ¾ cup Low-sodium vegetable stock
  • 1¼ cups Fresh carrots, peeled, diced ½"
  • ½ cup Fresh red bell peppers, seeded, diced
  • ½ tsp Ground chipotle pepper (optional)
  • 1 cup Fresh sweet potatoes, peeled, diced ½"
  • 1¾ cups Canned low-sodium diced tomatoes
  • 1 cup Canned low-sodium tomato sauce
  • ¼ cup Fresh cilantro, chopped
  • 2½ tsp Chili powder
  • 2½ tsp Ground cumin
  • ¼ tsp Salt
  • 2 cups Canned low-sodium black beans, drained, rinsed
  • ½ cup Frozen corn

Quantity
 

  • ⅔ cup Quinoa, dry
  • 1 cup Fresh onion, peeled, diced
  • 2 tsp Fresh garlic, minced
  • ¾ cup Low-sodium vegetable stock
  • 1¼ cups Fresh carrots, peeled, diced ½"
  • ½ cup Fresh red bell peppers, seeded, diced
  • ½ tsp Ground chipotle pepper (optional)
  • 1 cup Fresh sweet potatoes, peeled, diced ½"
  • 1¾ cups Canned low-sodium diced tomatoes
  • 1 cup Canned low-sodium tomato sauce
  • ¼ cup Fresh cilantro, chopped
  • 2½ tsp Chili powder
  • 2½ tsp Ground cumin
  • ¼ tsp Salt
  • 2 cups Canned low-sodium black beans, drained, rinsed
  • ½ cup Frozen corn
*See Marketing Guide

Ingredients
 

  • ⅔ cup Quinoa, dry
  • 1 cup Fresh onion, peeled, diced
  • 2 tsp Fresh garlic, minced
  • ¾ cup Low-sodium vegetable stock
  • 1¼ cups Fresh carrots, peeled, diced ½"
  • ½ cup Fresh red bell peppers, seeded, diced
  • ½ tsp Ground chipotle pepper (optional)
  • 1 cup Fresh sweet potatoes, peeled, diced ½"
  • 1¾ cups Canned low-sodium diced tomatoes
  • 1 cup Canned low-sodium tomato sauce
  • ¼ cup Fresh cilantro, chopped
  • 2½ tsp Chili powder
  • 2½ tsp Ground cumin
  • ¼ tsp Salt
  • 2 cups Canned low-sodium black beans, drained, rinsed
  • ½ cup Frozen corn

Quantity
 

  • ⅔ cup Quinoa, dry
  • 1 cup Fresh onion, peeled, diced
  • 2 tsp Fresh garlic, minced
  • ¾ cup Low-sodium vegetable stock
  • 1¼ cups Fresh carrots, peeled, diced ½"
  • ½ cup Fresh red bell peppers, seeded, diced
  • ½ tsp Ground chipotle pepper (optional)
  • 1 cup Fresh sweet potatoes, peeled, diced ½"
  • 1¾ cups Canned low-sodium diced tomatoes
  • 1 cup Canned low-sodium tomato sauce
  • ¼ cup Fresh cilantro, chopped
  • 2½ tsp Chili powder
  • 2½ tsp Ground cumin
  • ¼ tsp Salt
  • 2 cups Canned low-sodium black beans, drained, rinsed
  • ½ cup Frozen corn
*See Marketing Guide

Ingredients
 

  • ⅔ cup Quinoa, dry
  • 1 cup Fresh onion, peeled, diced
  • 2 tsp Fresh garlic, minced
  • ¾ cup Low-sodium vegetable stock
  • 1¼ cups Fresh carrots, peeled, diced ½"
  • ½ cup Fresh red bell peppers, seeded, diced
  • ½ tsp Ground chipotle pepper (optional)
  • 1 cup Fresh sweet potatoes, peeled, diced ½"
  • 1¾ cups Canned low-sodium diced tomatoes
  • 1 cup Canned low-sodium tomato sauce
  • ¼ cup Fresh cilantro, chopped
  • 2½ tsp Chili powder
  • 2½ tsp Ground cumin
  • ¼ tsp Salt
  • 2 cups Canned low-sodium black beans, drained, rinsed
  • ½ cup Frozen corn

Quantity
 

  • ⅔ cup Quinoa, dry
  • 1 cup Fresh onion, peeled, diced
  • 2 tsp Fresh garlic, minced
  • ¾ cup Low-sodium vegetable stock
  • 1¼ cups Fresh carrots, peeled, diced ½"
  • ½ cup Fresh red bell peppers, seeded, diced
  • ½ tsp Ground chipotle pepper (optional)
  • 1 cup Fresh sweet potatoes, peeled, diced ½"
  • 1¾ cups Canned low-sodium diced tomatoes
  • 1 cup Canned low-sodium tomato sauce
  • ¼ cup Fresh cilantro, chopped
  • 2½ tsp Chili powder
  • 2½ tsp Ground cumin
  • ¼ tsp Salt
  • 2 cups Canned low-sodium black beans, drained, rinsed
  • ½ cup Frozen corn
*See Marketing Guide

Ingredients
 

  • ⅔ cup Quinoa, dry
  • 1 cup Fresh onion, peeled, diced
  • 2 tsp Fresh garlic, minced
  • ¾ cup Low-sodium vegetable stock
  • 1¼ cups Fresh carrots, peeled, diced ½"
  • ½ cup Fresh red bell peppers, seeded, diced
  • ½ tsp Ground chipotle pepper (optional)
  • 1 cup Fresh sweet potatoes, peeled, diced ½"
  • 1¾ cups Canned low-sodium diced tomatoes
  • 1 cup Canned low-sodium tomato sauce
  • ¼ cup Fresh cilantro, chopped
  • 2½ tsp Chili powder
  • 2½ tsp Ground cumin
  • ¼ tsp Salt
  • 2 cups Canned low-sodium black beans, drained, rinsed
  • ½ cup Frozen corn

Quantity
 

  • ⅔ cup Quinoa, dry
  • 1 cup Fresh onion, peeled, diced
  • 2 tsp Fresh garlic, minced
  • ¾ cup Low-sodium vegetable stock
  • 1¼ cups Fresh carrots, peeled, diced ½"
  • ½ cup Fresh red bell peppers, seeded, diced
  • ½ tsp Ground chipotle pepper (optional)
  • 1 cup Fresh sweet potatoes, peeled, diced ½"
  • 1¾ cups Canned low-sodium diced tomatoes
  • 1 cup Canned low-sodium tomato sauce
  • ¼ cup Fresh cilantro, chopped
  • 2½ tsp Chili powder
  • 2½ tsp Ground cumin
  • ¼ tsp Salt
  • 2 cups Canned low-sodium black beans, drained, rinsed
  • ½ cup Frozen corn
*See Marketing Guide

Instructions
 

  • Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy. Combine quinoa and 1⅓ cups water in a small pot. Cover and bring to a boil. Turn heat down to low and simmer uncovered until water is completely absorbed, about 10-15 minutes. When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will appear only when it is fully cooked. Fluff with a fork and set aside. A rice cooker may be used with the same quantity of quinoa and water.
  • In a large pot coated with nonstick cooking spray, cook onions and garlic over low-medium heat for 2 minutes. Add half of the vegetable stock and bring to a boil.
  • Add carrots, red bell pepper, and optional ground chipotle pepper. Cook uncovered over medium heat for 10 minutes.
  • Steam sweet potatoes in a steam basket over high heat. Cover and steam for 15 minutes or until fork-tender.
  • Add remaining vegetable stock to pot along with diced tomatoes, tomato sauce, cilantro, chili powder, cumin, and salt. Cook uncovered over medium heat, stirring occasionally, allowing mixture to thicken and flavors to blend for about 15 minutes.
  • Add black beans, corn, and steamed sweet potatoes. Cover and continue cooking over low heat for 10-15 minutes.
  • Serve ¼ cup quinoa with 1 cup chili.
    Serve hot.
    May serve brown rice in place of quinoa.

Nutrition INFORMATION

Smokin' Powerhouse Chili USDA Recipe for Family Child Care Homes
Amount Per Serving
 
1 cup chili and ¼ cup quinoa.
Calories
184
Total Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
0
mg
0
%
Sodium
 
256
mg
11
%
Total Carbohydrate
 
38
g
13
%
Dietary Fiber
 
8
g
33
%
Protein
 
7
g
14
%
Vitamin A
 
9024
IU
180
%
Vitamin C
 
39
mg
47
%
Calcium
 
63
mg
6
%
Iron
 
3
mg
17
%
N/A=data not available
*Marketing Guide
Yield / Volume