Vegetable Chili USDA Recipe for Schools

Vegetable Chili is a combination of bulgur wheat, Mexican spices, black beans, crushed and diced tomatoes, and jalapeno peppers, garnished with a dollop of sour cream.
NSLP/SBP CREDITING INFORMATION
¾ cup (6 fl oz spoodle) provides:
Legume as Meat Alternate: 1 oz equivalent meat alternate, ¼ cup red/orange vegetable, ⅛ cup other vegetable.
OR
Legume as Vegetable: ¼ cup legume vegetable, ¼ cup red/orange vegetable, ⅛ cup other vegetable.
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Ingredients
 

50 Servings

    Weight

    • - - Canola Oil
    • 1 lb 8 oz *Fresh onions, diced
    • 1 lb *Fresh green bell peppers, diced
    • 2 oz *Fresh jalapeno peppers, seeded, diced
    • 3 oz Chili powder
    • - - Ground cumin
    • - - Garlic powder
    • - - Ancho chili powder
    • - - OR
    • - - Mexican Seasoning Mix (see Notes)
    • - - Onion powder
    • - - Red hot sauce (optional)
    • 4 oz Brown sugar
    • 6 lb 6 oz Canned no-salt-added crushed tomatoes, undrained
    • 2 lb 8 oz Canned no-salt-added diced tomatoes, undrained
    • 5 lb 9 oz Canned low-sodium kidney beans, drained, rinsed
    • - - OR
    • 5 lb 9 oz Dry kidney beans, cooked (see Notes)
    • 1 lb Bulgur wheat, dry
    • - - Low-sodium vegetable broth
    • - - Water
    • 2 lb 4 oz Low-fat sour cream

    Measure

    • ¼ cup Canola oil
    • 1 qt ⅔ cup *Fresh onions, diced
    • 3 cups *Fresh green bell peppers, diced
    • ½ cup *Fresh jalapeno peppers, seeded, diced
    • 1½ cups Chili powder
    • ¼ cup Ground cumin
    • 1 Tbsp 1 tsp Garlic powder
    • ¼ cup 2 Tbsp Ancho chili powder
    • - - OR
    • ¼ 2 Tbsp Mexican Seasoning Mix (see Notes)
    • 2 tsp Onion powder
    • ¼ cup Red hot sauce (optional)
    • ½ cup Brown sugar
    • 3 qt (1 No. 10 can) Canned no-salt-added crushed tomatoes, undrained
    • 1 qt ¾ cup 2½ tsp (approx. ½ No. 10 can) Canned no-salt-added diced tomatoes, undrained
    • 3 qt 1½ cups 1 Tbsp 1⅔ tsp (approx. 1⅓ No. 10 cans) Canned low-sodium kidney beans, drained, rinsed
    • - - OR
    • 3 qt 1½ cups 1 Tbsp 1⅔ tsp Dry kidney beans, cooked (see Notes)
    • 2½ cups Bulgur wheat, dry
    • 2 cups Low-sodium vegetable broth
    • 1 qt 3 cups Water
    • 3½ cups Low-fat sour cream

    100 Servings

      Weight

      • - - Canola oil
      • 3 lb *Fresh onions, diced
      • 2 lb *Fresh green bell peppers, diced
      • 4 oz *Fresh jalapeno peppers, seeded, diced
      • 6 oz Chili powder
      • 2 oz Ground cumin
      • - - Garlic powder
      • 3½ oz Ancho chili powder
      • - - OR
      • 3½ oz Mexican Seasoning Mix (see Notes)
      • - - Onion powder
      • - - Red hot sauce (optional)
      • 8 oz Brown sugar
      • 12 lb 12 oz Canned no-salt-added crushed tomatoes, undrained
      • 5 lb Canned no-salt-added diced tomatoes, undrained
      • 11 lb 2 oz Canned low-sodium kidney beans, drained, rinsed
      • - - OR
      • 11 lb 2 oz Dry kidney beans, cooked (see Notes)
      • 2 lb Bulgur wheat, dry
      • - - Low-sodium vegetable broth
      • - - Water
      • 4 lb 8 oz Low-fat sour cream

      Measure

      • ½ cup Canola oil
      • 2 qt 1⅓ cups *Fresh onions, diced
      • 1 qt 2 cups *Fresh green bell peppers, diced
      • 1 cup *Fresh jalapeno peppers, seeded, diced
      • 3 cups Chili powder
      • ½ cup Ground cumin
      • 2 Tbsp 2 tsp Garlic powder¼
      • ¾ cup Ancho chili powder
      • - - OR
      • ¾ cup Mexican Seasoning Mix (see Notes)
      • 1 Tbsp 1 tsp Onion powder
      • ½ cup Red hot sauce (optional)
      • 1 cup Brown sugar
      • 1 gal 2 qt (2 No. 10 can) Canned no-salt-added crushed tomatoes, undrained
      • 2 qt 1½ cups 1 Tbsp 2 tsp (approx. 1 No. 10 can) Canned no-salt-added diced tomatoes, undrained
      • 1 gal 2 qt 3 cups 3 Tbsp ⅓ tsp (approx. 2⅔ No. 10 cans) Canned low-sodium kidney beans, drained, rinsed
      • - - OR
      • 1 gal 2 qt 3 cups 3 Tbsp ⅓ tsp Dry kidney beans, cooked (see Notes)
      • 1 qt 1 cup Bulgur wheat, dry
      • 1 qt Low-sodium vegetable broth
      • 3 qt 2 cups Water
      • 1 qt 3 cups Low-fat sour cream

      Quantity
       

      50 Servings

        Weight

        • - - Canola Oil
        • 1 lb 8 oz *Fresh onions, diced
        • 1 lb *Fresh green bell peppers, diced
        • 2 oz *Fresh jalapeno peppers, seeded, diced
        • 3 oz Chili powder
        • - - Ground cumin
        • - - Garlic powder
        • - - Ancho chili powder
        • - - OR
        • - - Mexican Seasoning Mix (see Notes)
        • - - Onion powder
        • - - Red hot sauce (optional)
        • 4 oz Brown sugar
        • 6 lb 6 oz Canned no-salt-added crushed tomatoes, undrained
        • 2 lb 8 oz Canned no-salt-added diced tomatoes, undrained
        • 5 lb 9 oz Canned low-sodium kidney beans, drained, rinsed
        • - - OR
        • 5 lb 9 oz Dry kidney beans, cooked (see Notes)
        • 1 lb Bulgur wheat, dry
        • - - Low-sodium vegetable broth
        • - - Water
        • 2 lb 4 oz Low-fat sour cream

        Measure

        • ¼ cup Canola oil
        • 1 qt ⅔ cup *Fresh onions, diced
        • 3 cups *Fresh green bell peppers, diced
        • ½ cup *Fresh jalapeno peppers, seeded, diced
        • 1½ cups Chili powder
        • ¼ cup Ground cumin
        • 1 Tbsp 1 tsp Garlic powder
        • ¼ cup 2 Tbsp Ancho chili powder
        • - - OR
        • ¼ 2 Tbsp Mexican Seasoning Mix (see Notes)
        • 2 tsp Onion powder
        • ¼ cup Red hot sauce (optional)
        • ½ cup Brown sugar
        • 3 qt (1 No. 10 can) Canned no-salt-added crushed tomatoes, undrained
        • 1 qt ¾ cup 2½ tsp (approx. ½ No. 10 can) Canned no-salt-added diced tomatoes, undrained
        • 3 qt 1½ cups 1 Tbsp 1⅔ tsp (approx. 1⅓ No. 10 cans) Canned low-sodium kidney beans, drained, rinsed
        • - - OR
        • 3 qt 1½ cups 1 Tbsp 1⅔ tsp Dry kidney beans, cooked (see Notes)
        • 2½ cups Bulgur wheat, dry
        • 2 cups Low-sodium vegetable broth
        • 1 qt 3 cups Water
        • 3½ cups Low-fat sour cream

        100 Servings

          Weight

          • - - Canola oil
          • 3 lb *Fresh onions, diced
          • 2 lb *Fresh green bell peppers, diced
          • 4 oz *Fresh jalapeno peppers, seeded, diced
          • 6 oz Chili powder
          • 2 oz Ground cumin
          • - - Garlic powder
          • 3½ oz Ancho chili powder
          • - - OR
          • 3½ oz Mexican Seasoning Mix (see Notes)
          • - - Onion powder
          • - - Red hot sauce (optional)
          • 8 oz Brown sugar
          • 12 lb 12 oz Canned no-salt-added crushed tomatoes, undrained
          • 5 lb Canned no-salt-added diced tomatoes, undrained
          • 11 lb 2 oz Canned low-sodium kidney beans, drained, rinsed
          • - - OR
          • 11 lb 2 oz Dry kidney beans, cooked (see Notes)
          • 2 lb Bulgur wheat, dry
          • - - Low-sodium vegetable broth
          • - - Water
          • 4 lb 8 oz Low-fat sour cream

          Measure

          • ½ cup Canola oil
          • 2 qt 1⅓ cups *Fresh onions, diced
          • 1 qt 2 cups *Fresh green bell peppers, diced
          • 1 cup *Fresh jalapeno peppers, seeded, diced
          • 3 cups Chili powder
          • ½ cup Ground cumin
          • 2 Tbsp 2 tsp Garlic powder¼
          • ¾ cup Ancho chili powder
          • - - OR
          • ¾ cup Mexican Seasoning Mix (see Notes)
          • 1 Tbsp 1 tsp Onion powder
          • ½ cup Red hot sauce (optional)
          • 1 cup Brown sugar
          • 1 gal 2 qt (2 No. 10 can) Canned no-salt-added crushed tomatoes, undrained
          • 2 qt 1½ cups 1 Tbsp 2 tsp (approx. 1 No. 10 can) Canned no-salt-added diced tomatoes, undrained
          • 1 gal 2 qt 3 cups 3 Tbsp ⅓ tsp (approx. 2⅔ No. 10 cans) Canned low-sodium kidney beans, drained, rinsed
          • - - OR
          • 1 gal 2 qt 3 cups 3 Tbsp ⅓ tsp Dry kidney beans, cooked (see Notes)
          • 1 qt 1 cup Bulgur wheat, dry
          • 1 qt Low-sodium vegetable broth
          • 3 qt 2 cups Water
          • 1 qt 3 cups Low-fat sour cream

          Ingredients
           

          50 Servings

            Weight

            • - - Canola Oil
            • 1 lb 8 oz *Fresh onions, diced
            • 1 lb *Fresh green bell peppers, diced
            • 2 oz *Fresh jalapeno peppers, seeded, diced
            • 3 oz Chili powder
            • - - Ground cumin
            • - - Garlic powder
            • - - Ancho chili powder
            • - - OR
            • - - Mexican Seasoning Mix (see Notes)
            • - - Onion powder
            • - - Red hot sauce (optional)
            • 4 oz Brown sugar
            • 6 lb 6 oz Canned no-salt-added crushed tomatoes, undrained
            • 2 lb 8 oz Canned no-salt-added diced tomatoes, undrained
            • 5 lb 9 oz Canned low-sodium kidney beans, drained, rinsed
            • - - OR
            • 5 lb 9 oz Dry kidney beans, cooked (see Notes)
            • 1 lb Bulgur wheat, dry
            • - - Low-sodium vegetable broth
            • - - Water
            • 2 lb 4 oz Low-fat sour cream

            Measure

            • ¼ cup Canola oil
            • 1 qt ⅔ cup *Fresh onions, diced
            • 3 cups *Fresh green bell peppers, diced
            • ½ cup *Fresh jalapeno peppers, seeded, diced
            • 1½ cups Chili powder
            • ¼ cup Ground cumin
            • 1 Tbsp 1 tsp Garlic powder
            • ¼ cup 2 Tbsp Ancho chili powder
            • - - OR
            • ¼ 2 Tbsp Mexican Seasoning Mix (see Notes)
            • 2 tsp Onion powder
            • ¼ cup Red hot sauce (optional)
            • ½ cup Brown sugar
            • 3 qt (1 No. 10 can) Canned no-salt-added crushed tomatoes, undrained
            • 1 qt ¾ cup 2½ tsp (approx. ½ No. 10 can) Canned no-salt-added diced tomatoes, undrained
            • 3 qt 1½ cups 1 Tbsp 1⅔ tsp (approx. 1⅓ No. 10 cans) Canned low-sodium kidney beans, drained, rinsed
            • - - OR
            • 3 qt 1½ cups 1 Tbsp 1⅔ tsp Dry kidney beans, cooked (see Notes)
            • 2½ cups Bulgur wheat, dry
            • 2 cups Low-sodium vegetable broth
            • 1 qt 3 cups Water
            • 3½ cups Low-fat sour cream

            100 Servings

              Weight

              • - - Canola oil
              • 3 lb *Fresh onions, diced
              • 2 lb *Fresh green bell peppers, diced
              • 4 oz *Fresh jalapeno peppers, seeded, diced
              • 6 oz Chili powder
              • 2 oz Ground cumin
              • - - Garlic powder
              • 3½ oz Ancho chili powder
              • - - OR
              • 3½ oz Mexican Seasoning Mix (see Notes)
              • - - Onion powder
              • - - Red hot sauce (optional)
              • 8 oz Brown sugar
              • 12 lb 12 oz Canned no-salt-added crushed tomatoes, undrained
              • 5 lb Canned no-salt-added diced tomatoes, undrained
              • 11 lb 2 oz Canned low-sodium kidney beans, drained, rinsed
              • - - OR
              • 11 lb 2 oz Dry kidney beans, cooked (see Notes)
              • 2 lb Bulgur wheat, dry
              • - - Low-sodium vegetable broth
              • - - Water
              • 4 lb 8 oz Low-fat sour cream

              Measure

              • ½ cup Canola oil
              • 2 qt 1⅓ cups *Fresh onions, diced
              • 1 qt 2 cups *Fresh green bell peppers, diced
              • 1 cup *Fresh jalapeno peppers, seeded, diced
              • 3 cups Chili powder
              • ½ cup Ground cumin
              • 2 Tbsp 2 tsp Garlic powder¼
              • ¾ cup Ancho chili powder
              • - - OR
              • ¾ cup Mexican Seasoning Mix (see Notes)
              • 1 Tbsp 1 tsp Onion powder
              • ½ cup Red hot sauce (optional)
              • 1 cup Brown sugar
              • 1 gal 2 qt (2 No. 10 can) Canned no-salt-added crushed tomatoes, undrained
              • 2 qt 1½ cups 1 Tbsp 2 tsp (approx. 1 No. 10 can) Canned no-salt-added diced tomatoes, undrained
              • 1 gal 2 qt 3 cups 3 Tbsp ⅓ tsp (approx. 2⅔ No. 10 cans) Canned low-sodium kidney beans, drained, rinsed
              • - - OR
              • 1 gal 2 qt 3 cups 3 Tbsp ⅓ tsp Dry kidney beans, cooked (see Notes)
              • 1 qt 1 cup Bulgur wheat, dry
              • 1 qt Low-sodium vegetable broth
              • 3 qt 2 cups Water
              • 1 qt 3 cups Low-fat sour cream

              Quantity
               

              50 Servings

                Weight

                • - - Canola Oil
                • 1 lb 8 oz *Fresh onions, diced
                • 1 lb *Fresh green bell peppers, diced
                • 2 oz *Fresh jalapeno peppers, seeded, diced
                • 3 oz Chili powder
                • - - Ground cumin
                • - - Garlic powder
                • - - Ancho chili powder
                • - - OR
                • - - Mexican Seasoning Mix (see Notes)
                • - - Onion powder
                • - - Red hot sauce (optional)
                • 4 oz Brown sugar
                • 6 lb 6 oz Canned no-salt-added crushed tomatoes, undrained
                • 2 lb 8 oz Canned no-salt-added diced tomatoes, undrained
                • 5 lb 9 oz Canned low-sodium kidney beans, drained, rinsed
                • - - OR
                • 5 lb 9 oz Dry kidney beans, cooked (see Notes)
                • 1 lb Bulgur wheat, dry
                • - - Low-sodium vegetable broth
                • - - Water
                • 2 lb 4 oz Low-fat sour cream

                Measure

                • ¼ cup Canola oil
                • 1 qt ⅔ cup *Fresh onions, diced
                • 3 cups *Fresh green bell peppers, diced
                • ½ cup *Fresh jalapeno peppers, seeded, diced
                • 1½ cups Chili powder
                • ¼ cup Ground cumin
                • 1 Tbsp 1 tsp Garlic powder
                • ¼ cup 2 Tbsp Ancho chili powder
                • - - OR
                • ¼ 2 Tbsp Mexican Seasoning Mix (see Notes)
                • 2 tsp Onion powder
                • ¼ cup Red hot sauce (optional)
                • ½ cup Brown sugar
                • 3 qt (1 No. 10 can) Canned no-salt-added crushed tomatoes, undrained
                • 1 qt ¾ cup 2½ tsp (approx. ½ No. 10 can) Canned no-salt-added diced tomatoes, undrained
                • 3 qt 1½ cups 1 Tbsp 1⅔ tsp (approx. 1⅓ No. 10 cans) Canned low-sodium kidney beans, drained, rinsed
                • - - OR
                • 3 qt 1½ cups 1 Tbsp 1⅔ tsp Dry kidney beans, cooked (see Notes)
                • 2½ cups Bulgur wheat, dry
                • 2 cups Low-sodium vegetable broth
                • 1 qt 3 cups Water
                • 3½ cups Low-fat sour cream

                100 Servings

                  Weight

                  • - - Canola oil
                  • 3 lb *Fresh onions, diced
                  • 2 lb *Fresh green bell peppers, diced
                  • 4 oz *Fresh jalapeno peppers, seeded, diced
                  • 6 oz Chili powder
                  • 2 oz Ground cumin
                  • - - Garlic powder
                  • 3½ oz Ancho chili powder
                  • - - OR
                  • 3½ oz Mexican Seasoning Mix (see Notes)
                  • - - Onion powder
                  • - - Red hot sauce (optional)
                  • 8 oz Brown sugar
                  • 12 lb 12 oz Canned no-salt-added crushed tomatoes, undrained
                  • 5 lb Canned no-salt-added diced tomatoes, undrained
                  • 11 lb 2 oz Canned low-sodium kidney beans, drained, rinsed
                  • - - OR
                  • 11 lb 2 oz Dry kidney beans, cooked (see Notes)
                  • 2 lb Bulgur wheat, dry
                  • - - Low-sodium vegetable broth
                  • - - Water
                  • 4 lb 8 oz Low-fat sour cream

                  Measure

                  • ½ cup Canola oil
                  • 2 qt 1⅓ cups *Fresh onions, diced
                  • 1 qt 2 cups *Fresh green bell peppers, diced
                  • 1 cup *Fresh jalapeno peppers, seeded, diced
                  • 3 cups Chili powder
                  • ½ cup Ground cumin
                  • 2 Tbsp 2 tsp Garlic powder¼
                  • ¾ cup Ancho chili powder
                  • - - OR
                  • ¾ cup Mexican Seasoning Mix (see Notes)
                  • 1 Tbsp 1 tsp Onion powder
                  • ½ cup Red hot sauce (optional)
                  • 1 cup Brown sugar
                  • 1 gal 2 qt (2 No. 10 can) Canned no-salt-added crushed tomatoes, undrained
                  • 2 qt 1½ cups 1 Tbsp 2 tsp (approx. 1 No. 10 can) Canned no-salt-added diced tomatoes, undrained
                  • 1 gal 2 qt 3 cups 3 Tbsp ⅓ tsp (approx. 2⅔ No. 10 cans) Canned low-sodium kidney beans, drained, rinsed
                  • - - OR
                  • 1 gal 2 qt 3 cups 3 Tbsp ⅓ tsp Dry kidney beans, cooked (see Notes)
                  • 1 qt 1 cup Bulgur wheat, dry
                  • 1 qt Low-sodium vegetable broth
                  • 3 qt 2 cups Water
                  • 1 qt 3 cups Low-fat sour cream
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • - - Canola Oil
                    • 1 lb 8 oz *Fresh onions, diced
                    • 1 lb *Fresh green bell peppers, diced
                    • 2 oz *Fresh jalapeno peppers, seeded, diced
                    • 3 oz Chili powder
                    • - - Ground cumin
                    • - - Garlic powder
                    • - - Ancho chili powder
                    • - - OR
                    • - - Mexican Seasoning Mix (see Notes)
                    • - - Onion powder
                    • - - Red hot sauce (optional)
                    • 4 oz Brown sugar
                    • 6 lb 6 oz Canned no-salt-added crushed tomatoes, undrained
                    • 2 lb 8 oz Canned no-salt-added diced tomatoes, undrained
                    • 5 lb 9 oz Canned low-sodium kidney beans, drained, rinsed
                    • - - OR
                    • 5 lb 9 oz Dry kidney beans, cooked (see Notes)
                    • 1 lb Bulgur wheat, dry
                    • - - Low-sodium vegetable broth
                    • - - Water
                    • 2 lb 4 oz Low-fat sour cream

                    Measure

                    • ¼ cup Canola oil
                    • 1 qt ⅔ cup *Fresh onions, diced
                    • 3 cups *Fresh green bell peppers, diced
                    • ½ cup *Fresh jalapeno peppers, seeded, diced
                    • 1½ cups Chili powder
                    • ¼ cup Ground cumin
                    • 1 Tbsp 1 tsp Garlic powder
                    • ¼ cup 2 Tbsp Ancho chili powder
                    • - - OR
                    • ¼ 2 Tbsp Mexican Seasoning Mix (see Notes)
                    • 2 tsp Onion powder
                    • ¼ cup Red hot sauce (optional)
                    • ½ cup Brown sugar
                    • 3 qt (1 No. 10 can) Canned no-salt-added crushed tomatoes, undrained
                    • 1 qt ¾ cup 2½ tsp (approx. ½ No. 10 can) Canned no-salt-added diced tomatoes, undrained
                    • 3 qt 1½ cups 1 Tbsp 1⅔ tsp (approx. 1⅓ No. 10 cans) Canned low-sodium kidney beans, drained, rinsed
                    • - - OR
                    • 3 qt 1½ cups 1 Tbsp 1⅔ tsp Dry kidney beans, cooked (see Notes)
                    • 2½ cups Bulgur wheat, dry
                    • 2 cups Low-sodium vegetable broth
                    • 1 qt 3 cups Water
                    • 3½ cups Low-fat sour cream

                    100 Servings

                      Weight

                      • - - Canola oil
                      • 3 lb *Fresh onions, diced
                      • 2 lb *Fresh green bell peppers, diced
                      • 4 oz *Fresh jalapeno peppers, seeded, diced
                      • 6 oz Chili powder
                      • 2 oz Ground cumin
                      • - - Garlic powder
                      • 3½ oz Ancho chili powder
                      • - - OR
                      • 3½ oz Mexican Seasoning Mix (see Notes)
                      • - - Onion powder
                      • - - Red hot sauce (optional)
                      • 8 oz Brown sugar
                      • 12 lb 12 oz Canned no-salt-added crushed tomatoes, undrained
                      • 5 lb Canned no-salt-added diced tomatoes, undrained
                      • 11 lb 2 oz Canned low-sodium kidney beans, drained, rinsed
                      • - - OR
                      • 11 lb 2 oz Dry kidney beans, cooked (see Notes)
                      • 2 lb Bulgur wheat, dry
                      • - - Low-sodium vegetable broth
                      • - - Water
                      • 4 lb 8 oz Low-fat sour cream

                      Measure

                      • ½ cup Canola oil
                      • 2 qt 1⅓ cups *Fresh onions, diced
                      • 1 qt 2 cups *Fresh green bell peppers, diced
                      • 1 cup *Fresh jalapeno peppers, seeded, diced
                      • 3 cups Chili powder
                      • ½ cup Ground cumin
                      • 2 Tbsp 2 tsp Garlic powder¼
                      • ¾ cup Ancho chili powder
                      • - - OR
                      • ¾ cup Mexican Seasoning Mix (see Notes)
                      • 1 Tbsp 1 tsp Onion powder
                      • ½ cup Red hot sauce (optional)
                      • 1 cup Brown sugar
                      • 1 gal 2 qt (2 No. 10 can) Canned no-salt-added crushed tomatoes, undrained
                      • 2 qt 1½ cups 1 Tbsp 2 tsp (approx. 1 No. 10 can) Canned no-salt-added diced tomatoes, undrained
                      • 1 gal 2 qt 3 cups 3 Tbsp ⅓ tsp (approx. 2⅔ No. 10 cans) Canned low-sodium kidney beans, drained, rinsed
                      • - - OR
                      • 1 gal 2 qt 3 cups 3 Tbsp ⅓ tsp Dry kidney beans, cooked (see Notes)
                      • 1 qt 1 cup Bulgur wheat, dry
                      • 1 qt Low-sodium vegetable broth
                      • 3 qt 2 cups Water
                      • 1 qt 3 cups Low-fat sour cream

                      Quantity
                       

                      50 Servings

                        Weight

                        • - - Canola Oil
                        • 1 lb 8 oz *Fresh onions, diced
                        • 1 lb *Fresh green bell peppers, diced
                        • 2 oz *Fresh jalapeno peppers, seeded, diced
                        • 3 oz Chili powder
                        • - - Ground cumin
                        • - - Garlic powder
                        • - - Ancho chili powder
                        • - - OR
                        • - - Mexican Seasoning Mix (see Notes)
                        • - - Onion powder
                        • - - Red hot sauce (optional)
                        • 4 oz Brown sugar
                        • 6 lb 6 oz Canned no-salt-added crushed tomatoes, undrained
                        • 2 lb 8 oz Canned no-salt-added diced tomatoes, undrained
                        • 5 lb 9 oz Canned low-sodium kidney beans, drained, rinsed
                        • - - OR
                        • 5 lb 9 oz Dry kidney beans, cooked (see Notes)
                        • 1 lb Bulgur wheat, dry
                        • - - Low-sodium vegetable broth
                        • - - Water
                        • 2 lb 4 oz Low-fat sour cream

                        Measure

                        • ¼ cup Canola oil
                        • 1 qt ⅔ cup *Fresh onions, diced
                        • 3 cups *Fresh green bell peppers, diced
                        • ½ cup *Fresh jalapeno peppers, seeded, diced
                        • 1½ cups Chili powder
                        • ¼ cup Ground cumin
                        • 1 Tbsp 1 tsp Garlic powder
                        • ¼ cup 2 Tbsp Ancho chili powder
                        • - - OR
                        • ¼ 2 Tbsp Mexican Seasoning Mix (see Notes)
                        • 2 tsp Onion powder
                        • ¼ cup Red hot sauce (optional)
                        • ½ cup Brown sugar
                        • 3 qt (1 No. 10 can) Canned no-salt-added crushed tomatoes, undrained
                        • 1 qt ¾ cup 2½ tsp (approx. ½ No. 10 can) Canned no-salt-added diced tomatoes, undrained
                        • 3 qt 1½ cups 1 Tbsp 1⅔ tsp (approx. 1⅓ No. 10 cans) Canned low-sodium kidney beans, drained, rinsed
                        • - - OR
                        • 3 qt 1½ cups 1 Tbsp 1⅔ tsp Dry kidney beans, cooked (see Notes)
                        • 2½ cups Bulgur wheat, dry
                        • 2 cups Low-sodium vegetable broth
                        • 1 qt 3 cups Water
                        • 3½ cups Low-fat sour cream

                        100 Servings

                          Weight

                          • - - Canola oil
                          • 3 lb *Fresh onions, diced
                          • 2 lb *Fresh green bell peppers, diced
                          • 4 oz *Fresh jalapeno peppers, seeded, diced
                          • 6 oz Chili powder
                          • 2 oz Ground cumin
                          • - - Garlic powder
                          • 3½ oz Ancho chili powder
                          • - - OR
                          • 3½ oz Mexican Seasoning Mix (see Notes)
                          • - - Onion powder
                          • - - Red hot sauce (optional)
                          • 8 oz Brown sugar
                          • 12 lb 12 oz Canned no-salt-added crushed tomatoes, undrained
                          • 5 lb Canned no-salt-added diced tomatoes, undrained
                          • 11 lb 2 oz Canned low-sodium kidney beans, drained, rinsed
                          • - - OR
                          • 11 lb 2 oz Dry kidney beans, cooked (see Notes)
                          • 2 lb Bulgur wheat, dry
                          • - - Low-sodium vegetable broth
                          • - - Water
                          • 4 lb 8 oz Low-fat sour cream

                          Measure

                          • ½ cup Canola oil
                          • 2 qt 1⅓ cups *Fresh onions, diced
                          • 1 qt 2 cups *Fresh green bell peppers, diced
                          • 1 cup *Fresh jalapeno peppers, seeded, diced
                          • 3 cups Chili powder
                          • ½ cup Ground cumin
                          • 2 Tbsp 2 tsp Garlic powder¼
                          • ¾ cup Ancho chili powder
                          • - - OR
                          • ¾ cup Mexican Seasoning Mix (see Notes)
                          • 1 Tbsp 1 tsp Onion powder
                          • ½ cup Red hot sauce (optional)
                          • 1 cup Brown sugar
                          • 1 gal 2 qt (2 No. 10 can) Canned no-salt-added crushed tomatoes, undrained
                          • 2 qt 1½ cups 1 Tbsp 2 tsp (approx. 1 No. 10 can) Canned no-salt-added diced tomatoes, undrained
                          • 1 gal 2 qt 3 cups 3 Tbsp ⅓ tsp (approx. 2⅔ No. 10 cans) Canned low-sodium kidney beans, drained, rinsed
                          • - - OR
                          • 1 gal 2 qt 3 cups 3 Tbsp ⅓ tsp Dry kidney beans, cooked (see Notes)
                          • 1 qt 1 cup Bulgur wheat, dry
                          • 1 qt Low-sodium vegetable broth
                          • 3 qt 2 cups Water
                          • 1 qt 3 cups Low-fat sour cream
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • - - Canola Oil
                            • 1 lb 8 oz *Fresh onions, diced
                            • 1 lb *Fresh green bell peppers, diced
                            • 2 oz *Fresh jalapeno peppers, seeded, diced
                            • 3 oz Chili powder
                            • - - Ground cumin
                            • - - Garlic powder
                            • - - Ancho chili powder
                            • - - OR
                            • - - Mexican Seasoning Mix (see Notes)
                            • - - Onion powder
                            • - - Red hot sauce (optional)
                            • 4 oz Brown sugar
                            • 6 lb 6 oz Canned no-salt-added crushed tomatoes, undrained
                            • 2 lb 8 oz Canned no-salt-added diced tomatoes, undrained
                            • 5 lb 9 oz Canned low-sodium kidney beans, drained, rinsed
                            • - - OR
                            • 5 lb 9 oz Dry kidney beans, cooked (see Notes)
                            • 1 lb Bulgur wheat, dry
                            • - - Low-sodium vegetable broth
                            • - - Water
                            • 2 lb 4 oz Low-fat sour cream

                            Measure

                            • ¼ cup Canola oil
                            • 1 qt ⅔ cup *Fresh onions, diced
                            • 3 cups *Fresh green bell peppers, diced
                            • ½ cup *Fresh jalapeno peppers, seeded, diced
                            • 1½ cups Chili powder
                            • ¼ cup Ground cumin
                            • 1 Tbsp 1 tsp Garlic powder
                            • ¼ cup 2 Tbsp Ancho chili powder
                            • - - OR
                            • ¼ 2 Tbsp Mexican Seasoning Mix (see Notes)
                            • 2 tsp Onion powder
                            • ¼ cup Red hot sauce (optional)
                            • ½ cup Brown sugar
                            • 3 qt (1 No. 10 can) Canned no-salt-added crushed tomatoes, undrained
                            • 1 qt ¾ cup 2½ tsp (approx. ½ No. 10 can) Canned no-salt-added diced tomatoes, undrained
                            • 3 qt 1½ cups 1 Tbsp 1⅔ tsp (approx. 1⅓ No. 10 cans) Canned low-sodium kidney beans, drained, rinsed
                            • - - OR
                            • 3 qt 1½ cups 1 Tbsp 1⅔ tsp Dry kidney beans, cooked (see Notes)
                            • 2½ cups Bulgur wheat, dry
                            • 2 cups Low-sodium vegetable broth
                            • 1 qt 3 cups Water
                            • 3½ cups Low-fat sour cream

                            100 Servings

                              Weight

                              • - - Canola oil
                              • 3 lb *Fresh onions, diced
                              • 2 lb *Fresh green bell peppers, diced
                              • 4 oz *Fresh jalapeno peppers, seeded, diced
                              • 6 oz Chili powder
                              • 2 oz Ground cumin
                              • - - Garlic powder
                              • 3½ oz Ancho chili powder
                              • - - OR
                              • 3½ oz Mexican Seasoning Mix (see Notes)
                              • - - Onion powder
                              • - - Red hot sauce (optional)
                              • 8 oz Brown sugar
                              • 12 lb 12 oz Canned no-salt-added crushed tomatoes, undrained
                              • 5 lb Canned no-salt-added diced tomatoes, undrained
                              • 11 lb 2 oz Canned low-sodium kidney beans, drained, rinsed
                              • - - OR
                              • 11 lb 2 oz Dry kidney beans, cooked (see Notes)
                              • 2 lb Bulgur wheat, dry
                              • - - Low-sodium vegetable broth
                              • - - Water
                              • 4 lb 8 oz Low-fat sour cream

                              Measure

                              • ½ cup Canola oil
                              • 2 qt 1⅓ cups *Fresh onions, diced
                              • 1 qt 2 cups *Fresh green bell peppers, diced
                              • 1 cup *Fresh jalapeno peppers, seeded, diced
                              • 3 cups Chili powder
                              • ½ cup Ground cumin
                              • 2 Tbsp 2 tsp Garlic powder¼
                              • ¾ cup Ancho chili powder
                              • - - OR
                              • ¾ cup Mexican Seasoning Mix (see Notes)
                              • 1 Tbsp 1 tsp Onion powder
                              • ½ cup Red hot sauce (optional)
                              • 1 cup Brown sugar
                              • 1 gal 2 qt (2 No. 10 can) Canned no-salt-added crushed tomatoes, undrained
                              • 2 qt 1½ cups 1 Tbsp 2 tsp (approx. 1 No. 10 can) Canned no-salt-added diced tomatoes, undrained
                              • 1 gal 2 qt 3 cups 3 Tbsp ⅓ tsp (approx. 2⅔ No. 10 cans) Canned low-sodium kidney beans, drained, rinsed
                              • - - OR
                              • 1 gal 2 qt 3 cups 3 Tbsp ⅓ tsp Dry kidney beans, cooked (see Notes)
                              • 1 qt 1 cup Bulgur wheat, dry
                              • 1 qt Low-sodium vegetable broth
                              • 3 qt 2 cups Water
                              • 1 qt 3 cups Low-fat sour cream

                              Quantity
                               

                              50 Servings

                                Weight

                                • - - Canola Oil
                                • 1 lb 8 oz *Fresh onions, diced
                                • 1 lb *Fresh green bell peppers, diced
                                • 2 oz *Fresh jalapeno peppers, seeded, diced
                                • 3 oz Chili powder
                                • - - Ground cumin
                                • - - Garlic powder
                                • - - Ancho chili powder
                                • - - OR
                                • - - Mexican Seasoning Mix (see Notes)
                                • - - Onion powder
                                • - - Red hot sauce (optional)
                                • 4 oz Brown sugar
                                • 6 lb 6 oz Canned no-salt-added crushed tomatoes, undrained
                                • 2 lb 8 oz Canned no-salt-added diced tomatoes, undrained
                                • 5 lb 9 oz Canned low-sodium kidney beans, drained, rinsed
                                • - - OR
                                • 5 lb 9 oz Dry kidney beans, cooked (see Notes)
                                • 1 lb Bulgur wheat, dry
                                • - - Low-sodium vegetable broth
                                • - - Water
                                • 2 lb 4 oz Low-fat sour cream

                                Measure

                                • ¼ cup Canola oil
                                • 1 qt ⅔ cup *Fresh onions, diced
                                • 3 cups *Fresh green bell peppers, diced
                                • ½ cup *Fresh jalapeno peppers, seeded, diced
                                • 1½ cups Chili powder
                                • ¼ cup Ground cumin
                                • 1 Tbsp 1 tsp Garlic powder
                                • ¼ cup 2 Tbsp Ancho chili powder
                                • - - OR
                                • ¼ 2 Tbsp Mexican Seasoning Mix (see Notes)
                                • 2 tsp Onion powder
                                • ¼ cup Red hot sauce (optional)
                                • ½ cup Brown sugar
                                • 3 qt (1 No. 10 can) Canned no-salt-added crushed tomatoes, undrained
                                • 1 qt ¾ cup 2½ tsp (approx. ½ No. 10 can) Canned no-salt-added diced tomatoes, undrained
                                • 3 qt 1½ cups 1 Tbsp 1⅔ tsp (approx. 1⅓ No. 10 cans) Canned low-sodium kidney beans, drained, rinsed
                                • - - OR
                                • 3 qt 1½ cups 1 Tbsp 1⅔ tsp Dry kidney beans, cooked (see Notes)
                                • 2½ cups Bulgur wheat, dry
                                • 2 cups Low-sodium vegetable broth
                                • 1 qt 3 cups Water
                                • 3½ cups Low-fat sour cream

                                100 Servings

                                  Weight

                                  • - - Canola oil
                                  • 3 lb *Fresh onions, diced
                                  • 2 lb *Fresh green bell peppers, diced
                                  • 4 oz *Fresh jalapeno peppers, seeded, diced
                                  • 6 oz Chili powder
                                  • 2 oz Ground cumin
                                  • - - Garlic powder
                                  • 3½ oz Ancho chili powder
                                  • - - OR
                                  • 3½ oz Mexican Seasoning Mix (see Notes)
                                  • - - Onion powder
                                  • - - Red hot sauce (optional)
                                  • 8 oz Brown sugar
                                  • 12 lb 12 oz Canned no-salt-added crushed tomatoes, undrained
                                  • 5 lb Canned no-salt-added diced tomatoes, undrained
                                  • 11 lb 2 oz Canned low-sodium kidney beans, drained, rinsed
                                  • - - OR
                                  • 11 lb 2 oz Dry kidney beans, cooked (see Notes)
                                  • 2 lb Bulgur wheat, dry
                                  • - - Low-sodium vegetable broth
                                  • - - Water
                                  • 4 lb 8 oz Low-fat sour cream

                                  Measure

                                  • ½ cup Canola oil
                                  • 2 qt 1⅓ cups *Fresh onions, diced
                                  • 1 qt 2 cups *Fresh green bell peppers, diced
                                  • 1 cup *Fresh jalapeno peppers, seeded, diced
                                  • 3 cups Chili powder
                                  • ½ cup Ground cumin
                                  • 2 Tbsp 2 tsp Garlic powder¼
                                  • ¾ cup Ancho chili powder
                                  • - - OR
                                  • ¾ cup Mexican Seasoning Mix (see Notes)
                                  • 1 Tbsp 1 tsp Onion powder
                                  • ½ cup Red hot sauce (optional)
                                  • 1 cup Brown sugar
                                  • 1 gal 2 qt (2 No. 10 can) Canned no-salt-added crushed tomatoes, undrained
                                  • 2 qt 1½ cups 1 Tbsp 2 tsp (approx. 1 No. 10 can) Canned no-salt-added diced tomatoes, undrained
                                  • 1 gal 2 qt 3 cups 3 Tbsp ⅓ tsp (approx. 2⅔ No. 10 cans) Canned low-sodium kidney beans, drained, rinsed
                                  • - - OR
                                  • 1 gal 2 qt 3 cups 3 Tbsp ⅓ tsp Dry kidney beans, cooked (see Notes)
                                  • 1 qt 1 cup Bulgur wheat, dry
                                  • 1 qt Low-sodium vegetable broth
                                  • 3 qt 2 cups Water
                                  • 1 qt 3 cups Low-fat sour cream
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • - - Canola Oil
                                    • 1 lb 8 oz *Fresh onions, diced
                                    • 1 lb *Fresh green bell peppers, diced
                                    • 2 oz *Fresh jalapeno peppers, seeded, diced
                                    • 3 oz Chili powder
                                    • - - Ground cumin
                                    • - - Garlic powder
                                    • - - Ancho chili powder
                                    • - - OR
                                    • - - Mexican Seasoning Mix (see Notes)
                                    • - - Onion powder
                                    • - - Red hot sauce (optional)
                                    • 4 oz Brown sugar
                                    • 6 lb 6 oz Canned no-salt-added crushed tomatoes, undrained
                                    • 2 lb 8 oz Canned no-salt-added diced tomatoes, undrained
                                    • 5 lb 9 oz Canned low-sodium kidney beans, drained, rinsed
                                    • - - OR
                                    • 5 lb 9 oz Dry kidney beans, cooked (see Notes)
                                    • 1 lb Bulgur wheat, dry
                                    • - - Low-sodium vegetable broth
                                    • - - Water
                                    • 2 lb 4 oz Low-fat sour cream

                                    Measure

                                    • ¼ cup Canola oil
                                    • 1 qt ⅔ cup *Fresh onions, diced
                                    • 3 cups *Fresh green bell peppers, diced
                                    • ½ cup *Fresh jalapeno peppers, seeded, diced
                                    • 1½ cups Chili powder
                                    • ¼ cup Ground cumin
                                    • 1 Tbsp 1 tsp Garlic powder
                                    • ¼ cup 2 Tbsp Ancho chili powder
                                    • - - OR
                                    • ¼ 2 Tbsp Mexican Seasoning Mix (see Notes)
                                    • 2 tsp Onion powder
                                    • ¼ cup Red hot sauce (optional)
                                    • ½ cup Brown sugar
                                    • 3 qt (1 No. 10 can) Canned no-salt-added crushed tomatoes, undrained
                                    • 1 qt ¾ cup 2½ tsp (approx. ½ No. 10 can) Canned no-salt-added diced tomatoes, undrained
                                    • 3 qt 1½ cups 1 Tbsp 1⅔ tsp (approx. 1⅓ No. 10 cans) Canned low-sodium kidney beans, drained, rinsed
                                    • - - OR
                                    • 3 qt 1½ cups 1 Tbsp 1⅔ tsp Dry kidney beans, cooked (see Notes)
                                    • 2½ cups Bulgur wheat, dry
                                    • 2 cups Low-sodium vegetable broth
                                    • 1 qt 3 cups Water
                                    • 3½ cups Low-fat sour cream

                                    100 Servings

                                      Weight

                                      • - - Canola oil
                                      • 3 lb *Fresh onions, diced
                                      • 2 lb *Fresh green bell peppers, diced
                                      • 4 oz *Fresh jalapeno peppers, seeded, diced
                                      • 6 oz Chili powder
                                      • 2 oz Ground cumin
                                      • - - Garlic powder
                                      • 3½ oz Ancho chili powder
                                      • - - OR
                                      • 3½ oz Mexican Seasoning Mix (see Notes)
                                      • - - Onion powder
                                      • - - Red hot sauce (optional)
                                      • 8 oz Brown sugar
                                      • 12 lb 12 oz Canned no-salt-added crushed tomatoes, undrained
                                      • 5 lb Canned no-salt-added diced tomatoes, undrained
                                      • 11 lb 2 oz Canned low-sodium kidney beans, drained, rinsed
                                      • - - OR
                                      • 11 lb 2 oz Dry kidney beans, cooked (see Notes)
                                      • 2 lb Bulgur wheat, dry
                                      • - - Low-sodium vegetable broth
                                      • - - Water
                                      • 4 lb 8 oz Low-fat sour cream

                                      Measure

                                      • ½ cup Canola oil
                                      • 2 qt 1⅓ cups *Fresh onions, diced
                                      • 1 qt 2 cups *Fresh green bell peppers, diced
                                      • 1 cup *Fresh jalapeno peppers, seeded, diced
                                      • 3 cups Chili powder
                                      • ½ cup Ground cumin
                                      • 2 Tbsp 2 tsp Garlic powder¼
                                      • ¾ cup Ancho chili powder
                                      • - - OR
                                      • ¾ cup Mexican Seasoning Mix (see Notes)
                                      • 1 Tbsp 1 tsp Onion powder
                                      • ½ cup Red hot sauce (optional)
                                      • 1 cup Brown sugar
                                      • 1 gal 2 qt (2 No. 10 can) Canned no-salt-added crushed tomatoes, undrained
                                      • 2 qt 1½ cups 1 Tbsp 2 tsp (approx. 1 No. 10 can) Canned no-salt-added diced tomatoes, undrained
                                      • 1 gal 2 qt 3 cups 3 Tbsp ⅓ tsp (approx. 2⅔ No. 10 cans) Canned low-sodium kidney beans, drained, rinsed
                                      • - - OR
                                      • 1 gal 2 qt 3 cups 3 Tbsp ⅓ tsp Dry kidney beans, cooked (see Notes)
                                      • 1 qt 1 cup Bulgur wheat, dry
                                      • 1 qt Low-sodium vegetable broth
                                      • 3 qt 2 cups Water
                                      • 1 qt 3 cups Low-fat sour cream

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • - - Canola Oil
                                        • 1 lb 8 oz *Fresh onions, diced
                                        • 1 lb *Fresh green bell peppers, diced
                                        • 2 oz *Fresh jalapeno peppers, seeded, diced
                                        • 3 oz Chili powder
                                        • - - Ground cumin
                                        • - - Garlic powder
                                        • - - Ancho chili powder
                                        • - - OR
                                        • - - Mexican Seasoning Mix (see Notes)
                                        • - - Onion powder
                                        • - - Red hot sauce (optional)
                                        • 4 oz Brown sugar
                                        • 6 lb 6 oz Canned no-salt-added crushed tomatoes, undrained
                                        • 2 lb 8 oz Canned no-salt-added diced tomatoes, undrained
                                        • 5 lb 9 oz Canned low-sodium kidney beans, drained, rinsed
                                        • - - OR
                                        • 5 lb 9 oz Dry kidney beans, cooked (see Notes)
                                        • 1 lb Bulgur wheat, dry
                                        • - - Low-sodium vegetable broth
                                        • - - Water
                                        • 2 lb 4 oz Low-fat sour cream

                                        Measure

                                        • ¼ cup Canola oil
                                        • 1 qt ⅔ cup *Fresh onions, diced
                                        • 3 cups *Fresh green bell peppers, diced
                                        • ½ cup *Fresh jalapeno peppers, seeded, diced
                                        • 1½ cups Chili powder
                                        • ¼ cup Ground cumin
                                        • 1 Tbsp 1 tsp Garlic powder
                                        • ¼ cup 2 Tbsp Ancho chili powder
                                        • - - OR
                                        • ¼ 2 Tbsp Mexican Seasoning Mix (see Notes)
                                        • 2 tsp Onion powder
                                        • ¼ cup Red hot sauce (optional)
                                        • ½ cup Brown sugar
                                        • 3 qt (1 No. 10 can) Canned no-salt-added crushed tomatoes, undrained
                                        • 1 qt ¾ cup 2½ tsp (approx. ½ No. 10 can) Canned no-salt-added diced tomatoes, undrained
                                        • 3 qt 1½ cups 1 Tbsp 1⅔ tsp (approx. 1⅓ No. 10 cans) Canned low-sodium kidney beans, drained, rinsed
                                        • - - OR
                                        • 3 qt 1½ cups 1 Tbsp 1⅔ tsp Dry kidney beans, cooked (see Notes)
                                        • 2½ cups Bulgur wheat, dry
                                        • 2 cups Low-sodium vegetable broth
                                        • 1 qt 3 cups Water
                                        • 3½ cups Low-fat sour cream

                                        100 Servings

                                          Weight

                                          • - - Canola oil
                                          • 3 lb *Fresh onions, diced
                                          • 2 lb *Fresh green bell peppers, diced
                                          • 4 oz *Fresh jalapeno peppers, seeded, diced
                                          • 6 oz Chili powder
                                          • 2 oz Ground cumin
                                          • - - Garlic powder
                                          • 3½ oz Ancho chili powder
                                          • - - OR
                                          • 3½ oz Mexican Seasoning Mix (see Notes)
                                          • - - Onion powder
                                          • - - Red hot sauce (optional)
                                          • 8 oz Brown sugar
                                          • 12 lb 12 oz Canned no-salt-added crushed tomatoes, undrained
                                          • 5 lb Canned no-salt-added diced tomatoes, undrained
                                          • 11 lb 2 oz Canned low-sodium kidney beans, drained, rinsed
                                          • - - OR
                                          • 11 lb 2 oz Dry kidney beans, cooked (see Notes)
                                          • 2 lb Bulgur wheat, dry
                                          • - - Low-sodium vegetable broth
                                          • - - Water
                                          • 4 lb 8 oz Low-fat sour cream

                                          Measure

                                          • ½ cup Canola oil
                                          • 2 qt 1⅓ cups *Fresh onions, diced
                                          • 1 qt 2 cups *Fresh green bell peppers, diced
                                          • 1 cup *Fresh jalapeno peppers, seeded, diced
                                          • 3 cups Chili powder
                                          • ½ cup Ground cumin
                                          • 2 Tbsp 2 tsp Garlic powder¼
                                          • ¾ cup Ancho chili powder
                                          • - - OR
                                          • ¾ cup Mexican Seasoning Mix (see Notes)
                                          • 1 Tbsp 1 tsp Onion powder
                                          • ½ cup Red hot sauce (optional)
                                          • 1 cup Brown sugar
                                          • 1 gal 2 qt (2 No. 10 can) Canned no-salt-added crushed tomatoes, undrained
                                          • 2 qt 1½ cups 1 Tbsp 2 tsp (approx. 1 No. 10 can) Canned no-salt-added diced tomatoes, undrained
                                          • 1 gal 2 qt 3 cups 3 Tbsp ⅓ tsp (approx. 2⅔ No. 10 cans) Canned low-sodium kidney beans, drained, rinsed
                                          • - - OR
                                          • 1 gal 2 qt 3 cups 3 Tbsp ⅓ tsp Dry kidney beans, cooked (see Notes)
                                          • 1 qt 1 cup Bulgur wheat, dry
                                          • 1 qt Low-sodium vegetable broth
                                          • 3 qt 2 cups Water
                                          • 1 qt 3 cups Low-fat sour cream
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Heat oil in a large stock pot uncovered over medium–high heat.
                                          • Add onions, bell peppers, and jalapenos. Sauté uncovered for 5 minutes or until tender. Stir well.
                                          • Add chili powder, cumin, garlic powder, ancho chili powder, onion powder, hot sauce (optional), brown sugar, and tomatoes. Simmer uncovered for 15 minutes over low–medium heat. Stir well.
                                          • Add kidney beans, bulgur wheat, vegetable broth, and water. Simmer uncovered for 15 minutes over low–medium heat. Stir well.
                                          • Critical Control Point: Heat to 135 °F or higher.
                                          • Pour 1 gal (about 9 lb 9 oz) vegetable chili into a steam table pan.
                                            For 50 servings, use 2 pans.
                                            For 100 servings, use 4 pans.
                                          • Critical Control Point: Hold for hot service at 135 °F.
                                          • Using a No. 40 scoop, portion 1 Tbsp ⅓ tsp (about ¾ oz) sour cream into individual soufflé cups. Serve with chili.
                                          • Portion with 6 fl oz spoodle (¾ cup).

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Vegetable Chili USDA Recipe for Schools
                                          Amount Per Serving 0 ¾ cup ( 6 fl oz spoodle)
                                          Calories 142 Calories from Fat 36
                                          % Daily Value*
                                          Total Fat 4g6%
                                          Saturated Fat 2g13%
                                          Cholesterol 10mg3%
                                          Sodium 266mg12%
                                          Potassium 279mg8%
                                          Total Carbohydrate 21g7%
                                          Dietary Fiber 5g21%
                                          Total Sugars 7g8%
                                          Protein 6g12%
                                          Vitamin D 0IU0%
                                          Calcium 75mg8%
                                          Iron 1mg6%
                                          *
                                          *Marketing Guide
                                          50 Servings:
                                          Mature onions: 1 lb 12 oz
                                          Green bell peppers: 1 lb 4 oz
                                          Jalapenos: 4 oz
                                          100 Servings:
                                          Mature onions: 3 lb 8 oz
                                          Green bell peppers: 2 lb 8 oz
                                          Jalapenos: 8 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.
                                          Mexican Seasoning Mix ¾ Cup (About 4½ oz).
                                          Combine 1 Tbsp dried oregano, 1 Tbsp garlic powder, ¼ tsp ground cinnamon, 2 tsp sugar, 2 Tbsp chili powder, 1 Tbsp ground cumin, 1 Tbsp 2 tsp paprika,
                                          1 Tbsp 2 tsp onion powder, 2 Tbsp dried minced onion, and 2 tsp salt.
                                          Yield / Volume
                                          50 Servings:
                                          About 19 lb 2 oz
                                          About 2 gal 1 qt 2¼ cups/2 steam table pans (12" x 20" x 2½")
                                          100 Servings:
                                          About 38 lb 4 oz
                                          About 4 gal 3 qt ½ cup/4 steam table pans (12" x 20" x 2½")