Vegetable Chili Boat 1

Vegetable Chili Boat USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
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.
NSLP/SBP CREDITING INFORMATION
¾ cup (6 fl oz ladle) provides:
Legume as Meat Alternate: ¾ oz equivalent meat alternate, ¼ cup red/orange vegetable, ⅛ cup other vegetable, and ¼ oz equivalent grains.
OR
Legume as Vegetable: ¼ oz equivalent meat alternate, ⅛ cup legume vegetable, ¼ cup red/orange vegetable, ⅛ cup other 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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Instructions
 

  • Heat oil in a roasting pan/square head pan (20⅞”x 17⅜” 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 135 °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

Vegetable Chili Boat USDA Recipe for Schools
Amount Per Serving
 
0 ¾ cup (6 fl oz ladle)
Calories
141.07
Total Fat
 
4.2
g
6
%
Saturated Fat
 
1.16
g
7
%
Cholesterol
 
4.28
mg
1
%
Sodium
 
159.49
mg
7
%
Total Carbohydrate
 
20.72
g
7
%
Dietary Fiber
 
5.04
g
21
%
Protein
 
7.26
g
15
%
Vitamin A
 
1226.43
IU
25
%
Vitamin C
 
14.13
mg
17
%
Calcium
 
117.93
mg
12
%
Iron
 
1.73
mg
10
%
N/A=data not available
*Marketing Guide
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
100 Servings:
Mature onions: 3 lb 4 oz
Green bell peppers: 2 lb 12 oz
Dry pinto beans: 12 oz
Dry kidney beans: 1 lb 12 oz
Dry black beans: 2 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 2 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
50 Servings:
About 18 lb
About 2 gal 1qt
100 Servings:
About 36 lb
About 4 gal 2 qt