Vegetable Chili Boat USDA Recipe for Family Child Care
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.
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
Nutrition Facts
Vegetable Chili Boat USDA Recipe for Family Child Care
Amount Per Serving 0 ¾ cup servings
Calories 141
Calories from Fat 36
% Daily Value*
Total Fat 4g6%
Saturated Fat 1g6%
Cholesterol 4mg1%
Sodium 159mg7%
Total Carbohydrate 21g7%
Dietary Fiber 5g21%
Protein 7g14%
Vitamin A 1226IU25%
Vitamin C 14mg17%
Calcium 118mg12%
Iron 2mg11%
*
*Marketing Guide
Yield / Volume