Bison Lentil Chili

Bison and Lentil Chili State(Montana) Child Nutrition Agency Developed Recipe

Age Group: Ages 6-18
Serving Size: 50-100
Our bison and lentil chili features local bison and lentils with a savory blend of spices.
NSLP/SBP CREDITING INFORMATION
1 cup (8 fl oz spoodle) provides
Crediting Lentils and Bison as Meat/Meat Alternates, Beans as Vegetables: 2 oz equivalent meat/meat alternate (1 oz bison + ¼ cup lentils), ⅜ cup red/orange vegetable, ⅛ cup other vegetable, ⅛ cup additional vegetable
Or
Crediting Lentils, Beans, and Bison as Meat/Meat Alternates: 3 ½ oz equivalent meat/meat alternate (1 oz bison + ⅝ cup legumes (kidney beans + pinto beans + lentils)), ⅜ cup red/orange vegetable, ⅛ cup other vegetable, ⅛ cup additional vegetable
Or
Crediting Lentils and Beans as Vegetables: 1 oz equivalent meat (1 oz bison), ⅜ cup red/orange vegetable, ⅝ cup legumes (kidney beans + pinto beans + lentils), ⅛ cup other vegetable, and ⅛ cup additional vegetable.
RECIPE PROJECT NAME
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Montana Office of Public Instruction.
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
5 from 4 votes

*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 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes

Instructions
 

  • Heat oil in large stock pot or tilt skillet. Add onions, green peppers (or fajita style vegetables), garlic, and sauté until soft. Add salt and bison and cook until browned, breaking up chunks. Stir in spices and tomato paste, mix until bison is fully cooked and fully coated in spices.
    Critical Control Point: Cook to 155 ºF for at least 15 seconds.
  • Add lentils, diced tomatoes, broth, kidney beans, and pinto beans.
  • Bring to a boil.
    Cook until the soup reaches 165 ºF.
    Critical Control Point: Heat to 165 ºF for at least 15 seconds.
    Then, lower heat and allow to simmer, stirring occasionally, until chili thickens, and lentils are cooked through (about 35 minutes). Add more water if too thick.
  • Prior to service, stir in the lime juice. Add fresh chopped cilantro before serving.
  • Serve an 8 fl oz portion.
    Critical Control Point: Hold for hot service at 135 ºF or higher.
    Service options: serve with shredded cheddar cheese and/or hot sauce

Nutrition INFORMATION

Nutrition Facts
Bison and Lentil Chili State(Montana) Child Nutrition Agency Developed Recipe
Amount Per Serving 1 cup (8 fl oz spoodle)
Calories 207 Calories from Fat 50
% Daily Value*
Total Fat 5.5g8%
Saturated Fat 1.6g10%
Cholesterol 25mg8%
Sodium 442mg19%
Total Carbohydrate 25g8%
Dietary Fiber 7g29%
Total Sugars 5g6%
Protein 17g34%
Calcium 83mg8%
Iron 4mg22%
*
*Marketing Guide
50 Servings:
Onion, fresh, diced: 1 lb 14 oz
Green pepper, fresh, diced: 1 lb 4 oz
Cilantro, fresh, chopped: 6 oz
100 Servings:
Onion, fresh, diced: 3 lb 12 oz
Green pepper, fresh, diced: 2 lb 8 oz
Cilantro, fresh, chopped: 12 oz

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service.
Yield / Volume
50 Servings:
About 3 gallons + 1 cup
100 Servings:
About 6 gallons + 2 cups