Vegetable Chili Boat 1

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.
No ratings yet
Add to Cookbook https://theicn.org/cnrb/pdfs/cacfp/6_serving/Vegetable_Chili_Boat_CACFP_6_serving.pdf

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

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