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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Ingredients
 

50 Servings

    Weight

    • - - 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
    • - - Low-sodium chicken stock
    • - - 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

    100 Servings

      Weight

      • - - Canola oil
      • 2 lb 13 oz *Fresh onions, diced
      • 2 lb 1 oz *Fresh green bell peppers, diced
      • 2 lb 10 oz Canned low-sodium pinto beans, drained, rinsed
      • - - OR
      • 2 lb 10 oz *Dry pinto beans, cooked (See Notes Section)
      • 2 lb 11 oz Canned low-sodium kidney beans, drained, rinsed
      • - - OR
      • 2 lb 11 oz *Dry kidney beans, cooked (See Notes Section)
      • 4 lb 12 oz Canned low-sodium black beans, drained, rinsed
      • - - OR
      • 4 lb 12 oz *Dry black beans, cooked (See Notes Section)
      • 10 oz Chili powder
      • 5 lb 6 oz Canned low-sodium diced tomatoes
      • - - Low-sodium chicken stock
      • - - Hot sauce
      • 2 lb 4 oz Canned low-sodium tomato paste
      • 14 oz Reduced-fat cheddar cheese, shredded
      • 14 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
      • 2 lb 4 oz Low-sodium tortilla chips

      Measure

      • ¾ cup Canola oil
      • 2 qt 1⅓ cups *Fresh onions, diced
      • 1 qt 2 cups *Fresh green bell peppers, diced
      • 1 qt 2 cups (1⅛ No. 10 cans) Canned low-sodium pinto beans, drained, rinsed
      • - - OR
      • 1 qt 2 cups *Dry pinto beans, cooked (See Notes Section)
      • 1 qt 2⅔ cups (1⅛ No. 10 cans) Canned low-sodium kidney beans, drained, rinsed
      • - - OR
      • 1 qt 2⅔ cups *Dry kidney beans, cooked (See Notes Section)
      • 2 qt 1 cup (1⅓ No. 10 cans) Canned low-sodium black beans, drained, rinsed
      • - - OR
      • 2 qt 1 cup *Dry black beans, cooked (See Notes Section)
      • 1½ cups Chili powder
      • 2 qt 2 cups (1 No. 10 can) Canned low-sodium diced tomatoes
      • 1 gal 1⅓ cups Low-sodium chicken stock
      • 1 Tbsp 1 tsp Hot sauce
      • 1 qt (⅓ No. 10 can) Canned low-sodium tomato paste
      • 1 qt Reduced-fat cheddar cheese, shredded
      • 1 qt Low-fat mozzarella cheese, low-moisture, part-skim, shredded
      • 248 chips Low-sodium tortilla chips

      Quantity
       

      50 Servings

        Weight

        • - - 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
        • - - Low-sodium chicken stock
        • - - 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

        100 Servings

          Weight

          • - - Canola oil
          • 2 lb 13 oz *Fresh onions, diced
          • 2 lb 1 oz *Fresh green bell peppers, diced
          • 2 lb 10 oz Canned low-sodium pinto beans, drained, rinsed
          • - - OR
          • 2 lb 10 oz *Dry pinto beans, cooked (See Notes Section)
          • 2 lb 11 oz Canned low-sodium kidney beans, drained, rinsed
          • - - OR
          • 2 lb 11 oz *Dry kidney beans, cooked (See Notes Section)
          • 4 lb 12 oz Canned low-sodium black beans, drained, rinsed
          • - - OR
          • 4 lb 12 oz *Dry black beans, cooked (See Notes Section)
          • 10 oz Chili powder
          • 5 lb 6 oz Canned low-sodium diced tomatoes
          • - - Low-sodium chicken stock
          • - - Hot sauce
          • 2 lb 4 oz Canned low-sodium tomato paste
          • 14 oz Reduced-fat cheddar cheese, shredded
          • 14 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
          • 2 lb 4 oz Low-sodium tortilla chips

          Measure

          • ¾ cup Canola oil
          • 2 qt 1⅓ cups *Fresh onions, diced
          • 1 qt 2 cups *Fresh green bell peppers, diced
          • 1 qt 2 cups (1⅛ No. 10 cans) Canned low-sodium pinto beans, drained, rinsed
          • - - OR
          • 1 qt 2 cups *Dry pinto beans, cooked (See Notes Section)
          • 1 qt 2⅔ cups (1⅛ No. 10 cans) Canned low-sodium kidney beans, drained, rinsed
          • - - OR
          • 1 qt 2⅔ cups *Dry kidney beans, cooked (See Notes Section)
          • 2 qt 1 cup (1⅓ No. 10 cans) Canned low-sodium black beans, drained, rinsed
          • - - OR
          • 2 qt 1 cup *Dry black beans, cooked (See Notes Section)
          • 1½ cups Chili powder
          • 2 qt 2 cups (1 No. 10 can) Canned low-sodium diced tomatoes
          • 1 gal 1⅓ cups Low-sodium chicken stock
          • 1 Tbsp 1 tsp Hot sauce
          • 1 qt (⅓ No. 10 can) Canned low-sodium tomato paste
          • 1 qt Reduced-fat cheddar cheese, shredded
          • 1 qt Low-fat mozzarella cheese, low-moisture, part-skim, shredded
          • 248 chips Low-sodium tortilla chips

          Ingredients
           

          50 Servings

            Weight

            • - - 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
            • - - Low-sodium chicken stock
            • - - 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

            100 Servings

              Weight

              • - - Canola oil
              • 2 lb 13 oz *Fresh onions, diced
              • 2 lb 1 oz *Fresh green bell peppers, diced
              • 2 lb 10 oz Canned low-sodium pinto beans, drained, rinsed
              • - - OR
              • 2 lb 10 oz *Dry pinto beans, cooked (See Notes Section)
              • 2 lb 11 oz Canned low-sodium kidney beans, drained, rinsed
              • - - OR
              • 2 lb 11 oz *Dry kidney beans, cooked (See Notes Section)
              • 4 lb 12 oz Canned low-sodium black beans, drained, rinsed
              • - - OR
              • 4 lb 12 oz *Dry black beans, cooked (See Notes Section)
              • 10 oz Chili powder
              • 5 lb 6 oz Canned low-sodium diced tomatoes
              • - - Low-sodium chicken stock
              • - - Hot sauce
              • 2 lb 4 oz Canned low-sodium tomato paste
              • 14 oz Reduced-fat cheddar cheese, shredded
              • 14 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
              • 2 lb 4 oz Low-sodium tortilla chips

              Measure

              • ¾ cup Canola oil
              • 2 qt 1⅓ cups *Fresh onions, diced
              • 1 qt 2 cups *Fresh green bell peppers, diced
              • 1 qt 2 cups (1⅛ No. 10 cans) Canned low-sodium pinto beans, drained, rinsed
              • - - OR
              • 1 qt 2 cups *Dry pinto beans, cooked (See Notes Section)
              • 1 qt 2⅔ cups (1⅛ No. 10 cans) Canned low-sodium kidney beans, drained, rinsed
              • - - OR
              • 1 qt 2⅔ cups *Dry kidney beans, cooked (See Notes Section)
              • 2 qt 1 cup (1⅓ No. 10 cans) Canned low-sodium black beans, drained, rinsed
              • - - OR
              • 2 qt 1 cup *Dry black beans, cooked (See Notes Section)
              • 1½ cups Chili powder
              • 2 qt 2 cups (1 No. 10 can) Canned low-sodium diced tomatoes
              • 1 gal 1⅓ cups Low-sodium chicken stock
              • 1 Tbsp 1 tsp Hot sauce
              • 1 qt (⅓ No. 10 can) Canned low-sodium tomato paste
              • 1 qt Reduced-fat cheddar cheese, shredded
              • 1 qt Low-fat mozzarella cheese, low-moisture, part-skim, shredded
              • 248 chips Low-sodium tortilla chips

              Quantity
               

              50 Servings

                Weight

                • - - 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
                • - - Low-sodium chicken stock
                • - - 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

                100 Servings

                  Weight

                  • - - Canola oil
                  • 2 lb 13 oz *Fresh onions, diced
                  • 2 lb 1 oz *Fresh green bell peppers, diced
                  • 2 lb 10 oz Canned low-sodium pinto beans, drained, rinsed
                  • - - OR
                  • 2 lb 10 oz *Dry pinto beans, cooked (See Notes Section)
                  • 2 lb 11 oz Canned low-sodium kidney beans, drained, rinsed
                  • - - OR
                  • 2 lb 11 oz *Dry kidney beans, cooked (See Notes Section)
                  • 4 lb 12 oz Canned low-sodium black beans, drained, rinsed
                  • - - OR
                  • 4 lb 12 oz *Dry black beans, cooked (See Notes Section)
                  • 10 oz Chili powder
                  • 5 lb 6 oz Canned low-sodium diced tomatoes
                  • - - Low-sodium chicken stock
                  • - - Hot sauce
                  • 2 lb 4 oz Canned low-sodium tomato paste
                  • 14 oz Reduced-fat cheddar cheese, shredded
                  • 14 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                  • 2 lb 4 oz Low-sodium tortilla chips

                  Measure

                  • ¾ cup Canola oil
                  • 2 qt 1⅓ cups *Fresh onions, diced
                  • 1 qt 2 cups *Fresh green bell peppers, diced
                  • 1 qt 2 cups (1⅛ No. 10 cans) Canned low-sodium pinto beans, drained, rinsed
                  • - - OR
                  • 1 qt 2 cups *Dry pinto beans, cooked (See Notes Section)
                  • 1 qt 2⅔ cups (1⅛ No. 10 cans) Canned low-sodium kidney beans, drained, rinsed
                  • - - OR
                  • 1 qt 2⅔ cups *Dry kidney beans, cooked (See Notes Section)
                  • 2 qt 1 cup (1⅓ No. 10 cans) Canned low-sodium black beans, drained, rinsed
                  • - - OR
                  • 2 qt 1 cup *Dry black beans, cooked (See Notes Section)
                  • 1½ cups Chili powder
                  • 2 qt 2 cups (1 No. 10 can) Canned low-sodium diced tomatoes
                  • 1 gal 1⅓ cups Low-sodium chicken stock
                  • 1 Tbsp 1 tsp Hot sauce
                  • 1 qt (⅓ No. 10 can) Canned low-sodium tomato paste
                  • 1 qt Reduced-fat cheddar cheese, shredded
                  • 1 qt Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                  • 248 chips Low-sodium tortilla chips
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • - - 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
                    • - - Low-sodium chicken stock
                    • - - 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

                    100 Servings

                      Weight

                      • - - Canola oil
                      • 2 lb 13 oz *Fresh onions, diced
                      • 2 lb 1 oz *Fresh green bell peppers, diced
                      • 2 lb 10 oz Canned low-sodium pinto beans, drained, rinsed
                      • - - OR
                      • 2 lb 10 oz *Dry pinto beans, cooked (See Notes Section)
                      • 2 lb 11 oz Canned low-sodium kidney beans, drained, rinsed
                      • - - OR
                      • 2 lb 11 oz *Dry kidney beans, cooked (See Notes Section)
                      • 4 lb 12 oz Canned low-sodium black beans, drained, rinsed
                      • - - OR
                      • 4 lb 12 oz *Dry black beans, cooked (See Notes Section)
                      • 10 oz Chili powder
                      • 5 lb 6 oz Canned low-sodium diced tomatoes
                      • - - Low-sodium chicken stock
                      • - - Hot sauce
                      • 2 lb 4 oz Canned low-sodium tomato paste
                      • 14 oz Reduced-fat cheddar cheese, shredded
                      • 14 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                      • 2 lb 4 oz Low-sodium tortilla chips

                      Measure

                      • ¾ cup Canola oil
                      • 2 qt 1⅓ cups *Fresh onions, diced
                      • 1 qt 2 cups *Fresh green bell peppers, diced
                      • 1 qt 2 cups (1⅛ No. 10 cans) Canned low-sodium pinto beans, drained, rinsed
                      • - - OR
                      • 1 qt 2 cups *Dry pinto beans, cooked (See Notes Section)
                      • 1 qt 2⅔ cups (1⅛ No. 10 cans) Canned low-sodium kidney beans, drained, rinsed
                      • - - OR
                      • 1 qt 2⅔ cups *Dry kidney beans, cooked (See Notes Section)
                      • 2 qt 1 cup (1⅓ No. 10 cans) Canned low-sodium black beans, drained, rinsed
                      • - - OR
                      • 2 qt 1 cup *Dry black beans, cooked (See Notes Section)
                      • 1½ cups Chili powder
                      • 2 qt 2 cups (1 No. 10 can) Canned low-sodium diced tomatoes
                      • 1 gal 1⅓ cups Low-sodium chicken stock
                      • 1 Tbsp 1 tsp Hot sauce
                      • 1 qt (⅓ No. 10 can) Canned low-sodium tomato paste
                      • 1 qt Reduced-fat cheddar cheese, shredded
                      • 1 qt Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                      • 248 chips Low-sodium tortilla chips

                      Quantity
                       

                      50 Servings

                        Weight

                        • - - 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
                        • - - Low-sodium chicken stock
                        • - - 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

                        100 Servings

                          Weight

                          • - - Canola oil
                          • 2 lb 13 oz *Fresh onions, diced
                          • 2 lb 1 oz *Fresh green bell peppers, diced
                          • 2 lb 10 oz Canned low-sodium pinto beans, drained, rinsed
                          • - - OR
                          • 2 lb 10 oz *Dry pinto beans, cooked (See Notes Section)
                          • 2 lb 11 oz Canned low-sodium kidney beans, drained, rinsed
                          • - - OR
                          • 2 lb 11 oz *Dry kidney beans, cooked (See Notes Section)
                          • 4 lb 12 oz Canned low-sodium black beans, drained, rinsed
                          • - - OR
                          • 4 lb 12 oz *Dry black beans, cooked (See Notes Section)
                          • 10 oz Chili powder
                          • 5 lb 6 oz Canned low-sodium diced tomatoes
                          • - - Low-sodium chicken stock
                          • - - Hot sauce
                          • 2 lb 4 oz Canned low-sodium tomato paste
                          • 14 oz Reduced-fat cheddar cheese, shredded
                          • 14 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                          • 2 lb 4 oz Low-sodium tortilla chips

                          Measure

                          • ¾ cup Canola oil
                          • 2 qt 1⅓ cups *Fresh onions, diced
                          • 1 qt 2 cups *Fresh green bell peppers, diced
                          • 1 qt 2 cups (1⅛ No. 10 cans) Canned low-sodium pinto beans, drained, rinsed
                          • - - OR
                          • 1 qt 2 cups *Dry pinto beans, cooked (See Notes Section)
                          • 1 qt 2⅔ cups (1⅛ No. 10 cans) Canned low-sodium kidney beans, drained, rinsed
                          • - - OR
                          • 1 qt 2⅔ cups *Dry kidney beans, cooked (See Notes Section)
                          • 2 qt 1 cup (1⅓ No. 10 cans) Canned low-sodium black beans, drained, rinsed
                          • - - OR
                          • 2 qt 1 cup *Dry black beans, cooked (See Notes Section)
                          • 1½ cups Chili powder
                          • 2 qt 2 cups (1 No. 10 can) Canned low-sodium diced tomatoes
                          • 1 gal 1⅓ cups Low-sodium chicken stock
                          • 1 Tbsp 1 tsp Hot sauce
                          • 1 qt (⅓ No. 10 can) Canned low-sodium tomato paste
                          • 1 qt Reduced-fat cheddar cheese, shredded
                          • 1 qt Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                          • 248 chips Low-sodium tortilla chips
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • - - 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
                            • - - Low-sodium chicken stock
                            • - - 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

                            100 Servings

                              Weight

                              • - - Canola oil
                              • 2 lb 13 oz *Fresh onions, diced
                              • 2 lb 1 oz *Fresh green bell peppers, diced
                              • 2 lb 10 oz Canned low-sodium pinto beans, drained, rinsed
                              • - - OR
                              • 2 lb 10 oz *Dry pinto beans, cooked (See Notes Section)
                              • 2 lb 11 oz Canned low-sodium kidney beans, drained, rinsed
                              • - - OR
                              • 2 lb 11 oz *Dry kidney beans, cooked (See Notes Section)
                              • 4 lb 12 oz Canned low-sodium black beans, drained, rinsed
                              • - - OR
                              • 4 lb 12 oz *Dry black beans, cooked (See Notes Section)
                              • 10 oz Chili powder
                              • 5 lb 6 oz Canned low-sodium diced tomatoes
                              • - - Low-sodium chicken stock
                              • - - Hot sauce
                              • 2 lb 4 oz Canned low-sodium tomato paste
                              • 14 oz Reduced-fat cheddar cheese, shredded
                              • 14 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                              • 2 lb 4 oz Low-sodium tortilla chips

                              Measure

                              • ¾ cup Canola oil
                              • 2 qt 1⅓ cups *Fresh onions, diced
                              • 1 qt 2 cups *Fresh green bell peppers, diced
                              • 1 qt 2 cups (1⅛ No. 10 cans) Canned low-sodium pinto beans, drained, rinsed
                              • - - OR
                              • 1 qt 2 cups *Dry pinto beans, cooked (See Notes Section)
                              • 1 qt 2⅔ cups (1⅛ No. 10 cans) Canned low-sodium kidney beans, drained, rinsed
                              • - - OR
                              • 1 qt 2⅔ cups *Dry kidney beans, cooked (See Notes Section)
                              • 2 qt 1 cup (1⅓ No. 10 cans) Canned low-sodium black beans, drained, rinsed
                              • - - OR
                              • 2 qt 1 cup *Dry black beans, cooked (See Notes Section)
                              • 1½ cups Chili powder
                              • 2 qt 2 cups (1 No. 10 can) Canned low-sodium diced tomatoes
                              • 1 gal 1⅓ cups Low-sodium chicken stock
                              • 1 Tbsp 1 tsp Hot sauce
                              • 1 qt (⅓ No. 10 can) Canned low-sodium tomato paste
                              • 1 qt Reduced-fat cheddar cheese, shredded
                              • 1 qt Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                              • 248 chips Low-sodium tortilla chips

                              Quantity
                               

                              50 Servings

                                Weight

                                • - - 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
                                • - - Low-sodium chicken stock
                                • - - 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

                                100 Servings

                                  Weight

                                  • - - Canola oil
                                  • 2 lb 13 oz *Fresh onions, diced
                                  • 2 lb 1 oz *Fresh green bell peppers, diced
                                  • 2 lb 10 oz Canned low-sodium pinto beans, drained, rinsed
                                  • - - OR
                                  • 2 lb 10 oz *Dry pinto beans, cooked (See Notes Section)
                                  • 2 lb 11 oz Canned low-sodium kidney beans, drained, rinsed
                                  • - - OR
                                  • 2 lb 11 oz *Dry kidney beans, cooked (See Notes Section)
                                  • 4 lb 12 oz Canned low-sodium black beans, drained, rinsed
                                  • - - OR
                                  • 4 lb 12 oz *Dry black beans, cooked (See Notes Section)
                                  • 10 oz Chili powder
                                  • 5 lb 6 oz Canned low-sodium diced tomatoes
                                  • - - Low-sodium chicken stock
                                  • - - Hot sauce
                                  • 2 lb 4 oz Canned low-sodium tomato paste
                                  • 14 oz Reduced-fat cheddar cheese, shredded
                                  • 14 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                                  • 2 lb 4 oz Low-sodium tortilla chips

                                  Measure

                                  • ¾ cup Canola oil
                                  • 2 qt 1⅓ cups *Fresh onions, diced
                                  • 1 qt 2 cups *Fresh green bell peppers, diced
                                  • 1 qt 2 cups (1⅛ No. 10 cans) Canned low-sodium pinto beans, drained, rinsed
                                  • - - OR
                                  • 1 qt 2 cups *Dry pinto beans, cooked (See Notes Section)
                                  • 1 qt 2⅔ cups (1⅛ No. 10 cans) Canned low-sodium kidney beans, drained, rinsed
                                  • - - OR
                                  • 1 qt 2⅔ cups *Dry kidney beans, cooked (See Notes Section)
                                  • 2 qt 1 cup (1⅓ No. 10 cans) Canned low-sodium black beans, drained, rinsed
                                  • - - OR
                                  • 2 qt 1 cup *Dry black beans, cooked (See Notes Section)
                                  • 1½ cups Chili powder
                                  • 2 qt 2 cups (1 No. 10 can) Canned low-sodium diced tomatoes
                                  • 1 gal 1⅓ cups Low-sodium chicken stock
                                  • 1 Tbsp 1 tsp Hot sauce
                                  • 1 qt (⅓ No. 10 can) Canned low-sodium tomato paste
                                  • 1 qt Reduced-fat cheddar cheese, shredded
                                  • 1 qt Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                                  • 248 chips Low-sodium tortilla chips
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • - - 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
                                    • - - Low-sodium chicken stock
                                    • - - 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

                                    100 Servings

                                      Weight

                                      • - - Canola oil
                                      • 2 lb 13 oz *Fresh onions, diced
                                      • 2 lb 1 oz *Fresh green bell peppers, diced
                                      • 2 lb 10 oz Canned low-sodium pinto beans, drained, rinsed
                                      • - - OR
                                      • 2 lb 10 oz *Dry pinto beans, cooked (See Notes Section)
                                      • 2 lb 11 oz Canned low-sodium kidney beans, drained, rinsed
                                      • - - OR
                                      • 2 lb 11 oz *Dry kidney beans, cooked (See Notes Section)
                                      • 4 lb 12 oz Canned low-sodium black beans, drained, rinsed
                                      • - - OR
                                      • 4 lb 12 oz *Dry black beans, cooked (See Notes Section)
                                      • 10 oz Chili powder
                                      • 5 lb 6 oz Canned low-sodium diced tomatoes
                                      • - - Low-sodium chicken stock
                                      • - - Hot sauce
                                      • 2 lb 4 oz Canned low-sodium tomato paste
                                      • 14 oz Reduced-fat cheddar cheese, shredded
                                      • 14 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                                      • 2 lb 4 oz Low-sodium tortilla chips

                                      Measure

                                      • ¾ cup Canola oil
                                      • 2 qt 1⅓ cups *Fresh onions, diced
                                      • 1 qt 2 cups *Fresh green bell peppers, diced
                                      • 1 qt 2 cups (1⅛ No. 10 cans) Canned low-sodium pinto beans, drained, rinsed
                                      • - - OR
                                      • 1 qt 2 cups *Dry pinto beans, cooked (See Notes Section)
                                      • 1 qt 2⅔ cups (1⅛ No. 10 cans) Canned low-sodium kidney beans, drained, rinsed
                                      • - - OR
                                      • 1 qt 2⅔ cups *Dry kidney beans, cooked (See Notes Section)
                                      • 2 qt 1 cup (1⅓ No. 10 cans) Canned low-sodium black beans, drained, rinsed
                                      • - - OR
                                      • 2 qt 1 cup *Dry black beans, cooked (See Notes Section)
                                      • 1½ cups Chili powder
                                      • 2 qt 2 cups (1 No. 10 can) Canned low-sodium diced tomatoes
                                      • 1 gal 1⅓ cups Low-sodium chicken stock
                                      • 1 Tbsp 1 tsp Hot sauce
                                      • 1 qt (⅓ No. 10 can) Canned low-sodium tomato paste
                                      • 1 qt Reduced-fat cheddar cheese, shredded
                                      • 1 qt Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                                      • 248 chips Low-sodium tortilla chips

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • - - 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
                                        • - - Low-sodium chicken stock
                                        • - - 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

                                        100 Servings

                                          Weight

                                          • - - Canola oil
                                          • 2 lb 13 oz *Fresh onions, diced
                                          • 2 lb 1 oz *Fresh green bell peppers, diced
                                          • 2 lb 10 oz Canned low-sodium pinto beans, drained, rinsed
                                          • - - OR
                                          • 2 lb 10 oz *Dry pinto beans, cooked (See Notes Section)
                                          • 2 lb 11 oz Canned low-sodium kidney beans, drained, rinsed
                                          • - - OR
                                          • 2 lb 11 oz *Dry kidney beans, cooked (See Notes Section)
                                          • 4 lb 12 oz Canned low-sodium black beans, drained, rinsed
                                          • - - OR
                                          • 4 lb 12 oz *Dry black beans, cooked (See Notes Section)
                                          • 10 oz Chili powder
                                          • 5 lb 6 oz Canned low-sodium diced tomatoes
                                          • - - Low-sodium chicken stock
                                          • - - Hot sauce
                                          • 2 lb 4 oz Canned low-sodium tomato paste
                                          • 14 oz Reduced-fat cheddar cheese, shredded
                                          • 14 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                                          • 2 lb 4 oz Low-sodium tortilla chips

                                          Measure

                                          • ¾ cup Canola oil
                                          • 2 qt 1⅓ cups *Fresh onions, diced
                                          • 1 qt 2 cups *Fresh green bell peppers, diced
                                          • 1 qt 2 cups (1⅛ No. 10 cans) Canned low-sodium pinto beans, drained, rinsed
                                          • - - OR
                                          • 1 qt 2 cups *Dry pinto beans, cooked (See Notes Section)
                                          • 1 qt 2⅔ cups (1⅛ No. 10 cans) Canned low-sodium kidney beans, drained, rinsed
                                          • - - OR
                                          • 1 qt 2⅔ cups *Dry kidney beans, cooked (See Notes Section)
                                          • 2 qt 1 cup (1⅓ No. 10 cans) Canned low-sodium black beans, drained, rinsed
                                          • - - OR
                                          • 2 qt 1 cup *Dry black beans, cooked (See Notes Section)
                                          • 1½ cups Chili powder
                                          • 2 qt 2 cups (1 No. 10 can) Canned low-sodium diced tomatoes
                                          • 1 gal 1⅓ cups Low-sodium chicken stock
                                          • 1 Tbsp 1 tsp Hot sauce
                                          • 1 qt (⅓ No. 10 can) Canned low-sodium tomato paste
                                          • 1 qt Reduced-fat cheddar cheese, shredded
                                          • 1 qt Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                                          • 248 chips Low-sodium tortilla chips
                                          *See Marketing Guide

                                          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

                                          Nutrition Facts
                                          Vegetable Chili Boat USDA Recipe for Schools
                                          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
                                          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 2⅜ 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