Smokin’ Powerhouse Chili USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Dark Green and Orange Vegetables: A chili made of a blend of vegetables, black beans, and smokey spices all served with ancient Aztec whole-grain quinoa.
NSLP/SBP CREDITING INFORMATION
1 cup (8 fl oz ladle) chili and ¼ cup (No. 16 scoop) quinoa provides:
Legume as Meat Alternate: ½ oz equivalent meat alternate, ½ cup red/orange vegetable, ⅛ cup other vegetable, ¼ cup additional vegetable, and ½ oz equivalent grains.
OR
Legume as Vegetable: ⅛ cup legume vegetable, ½ cup red/orange vegetable, ⅛ cup other vegetable, ¼ cup additional vegetable, and ½ 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
 

  • Coat a roasting pan/square head pan (20⅞” x 17³⁄8” x 7”) with pan release spray. Sauté onions and garlic for 2 minutes.
  • Add half of the stock and bring to a boil over medium high heat. Reserve remaining vegetable stock for step 4.
  • Add carrots, red peppers, and ground chipotle pepper (optional). Simmer uncovered over low-medium heat for 10 minutes.
  • Add remaining stock, tomatoes, tomato sauce, cilantro, chili powder, cumin, and salt. Stir occasionally. Continue to simmer over low heat, uncovered, for 15 minutes.
  • Steam sweet potatoes until soft (about 10-15 minutes) in a perforated steam table pan (12” x 20” x 2½”).
    For 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • Add beans, corn, and sweet potatoes to vegetable mixture. Simmer uncovered over low heat for 10 minutes.
    Critical Control Point: Heat to 135 °F or higher for at least 15 seconds.
  • Critical Control Point: Hold for hot service at 135 °F or higher.
  • Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy.
  • Combine quinoa and water in a covered stockpot and bring to a boil. Reduce heat to low and simmer until water is completely absorbed, about 15 minutes. When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will only appear when it is fully cooked.
  • Critical Control Point: Hold for hot service at 135 °F or higher.
  • Portion 8 fl oz ladle (1 cup) chili. Serve with No. 16 scoop (¼ cup) cooked quinoa.
  • If desired, serve chili with ¼ cup brown rice in place of quinoa.

Nutrition INFORMATION

Smokin’ Powerhouse Chili USDA Recipe for Schools
Amount Per Serving
 
1 cup (8 fl oz ladle) chili and ¼ cup (No. 16 scoop) quinoa.
Calories
183.6
Total Fat
 
1.66
g
3
%
Saturated Fat
 
0.18
g
1
%
Cholesterol
 
0
mg
0
%
Sodium
 
255.97
mg
11
%
Total Carbohydrate
 
37.5
g
13
%
Dietary Fiber
 
7.6
g
32
%
Protein
 
7.45
g
15
%
Vitamin A
 
9023.99
IU
180
%
Vitamin C
 
38.82
mg
47
%
Calcium
 
62.8
mg
6
%
Iron
 
2.98
mg
17
%
N/A=data not available
*Marketing Guide
50 Servings:
Mature onions: 3 lb 8 oz
Carrots: 4 lb 8 oz
Red bell peppers: 2 lb
Sweet potatoes: 3 lb
Dry black beans: 3 lb 8 oz
100 Servings:
Mature onions: 7 lb
Carrots: 9 lb
Red bell peppers: 4 lb
Sweet potatoes: 6 lb
Dry black beans: 7 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 black beans = about 2¼ cups dry or 4½ cups cooked beans.
Yield / Volume
50 Servings:
About 27 lb
About 3 gal 2 qt/2 steam table pans
100 Servings:
About 56 lb
About 7 gal/4 steam table pans