Turkey Chili State(Minnesota) Child Nutrition Agency Developed Recipe

Age Group: Ages 6-18
Serving Size: 50-100
Hearty chili packed with colorful vegetables.
NSLP/SBP CREDITING INFORMATION
¾ cup (6 fl oz spoodle) provides
Crediting Beans as Vegetables: 2 oz equivalent meat, ⅜ cup additional vegetable, ⅛ cup vegetable (legumes), ¼ cup red/orange vegetable
Or
Crediting Beans as Meat Alternate: 3 ¼ oz equivalent meats/meat alternates, ¼ cup additional vegetable, ¼ cup red/orange vegetable
RECIPE PROJECT NAME
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Minnesota Department of Education
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
2.67 from 3 votes

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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes

Instructions
 

  • Dice turkey into 1-inch cubes (can use raw or precooked breast or thigh meat = 2 oz/serving).
  • Heat oil in large stock pot. Add diced turkey. Cook until meat is tender, no longer pink and has reached 165 ºF.
    Critical ControlPoint: Heat to 165 ºF or higher for at least 15 seconds.
  • Add onion, peppers, garlic, spices and sugar to the turkey. Stir and mix as you go. Sauté for 5 minutes. (You can add or remove spices based on student preferences).
  • Add crushed tomatoes and water. Stir. Simmer 20 minutes. If the chili is too thick, you can add additional water
  • Drain beans. Add pinto beans, black beans, and corn. Stir. Simmer for 10 minutes.
    Critical Control Point: Heat to 165 ºF or higher for at least 15 seconds. Hold for hot service at 135 ºF or higher.
  • Portion with 6 oz ladle (¾ cup).

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Nutrition INFORMATION

Nutrition Facts
Turkey Chili State(Minnesota) Child Nutrition Agency Developed Recipe
Amount Per Serving 0 ¾ cup (6 oz ladle)
Calories 240 Calories from Fat 41
% Daily Value*
Total Fat 4.6g7%
Saturated Fat 1.04g7%
Cholesterol 48.6mg16%
Sodium 407.6mg18%
Total Carbohydrate 18.76g6%
Dietary Fiber 4.4g18%
Total Sugars 7.3g8%
Protein 21.07g42%
Calcium 37.55mg4%
Iron 1.96mg11%
*
*Marketing Guide
50 Servings:
Onions, fresh: 1 lb 3 oz
Peppers, green, fresh: 1 lb 3 oz
Peppers, red, fresh: 1 lb 3 oz
100 Servings:
Onions, fresh: 2 lb 6 oz
Peppers, green, fresh: 2 lb 6 oz
Peppers, red, fresh: 2 lb 6 oz

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Spices can be adjusted based on student’s flavor preference.
Optional toppings: sour cream, cheese, cilantro and/or serve with tortilla chips for dipping.
Cooking Process #2: Same Day Service. 
Yield / Volume
50 Servings:
About 2 gal 1 qt 1 ½ cups
100 Servings:
About 4 gal 2 qt 3 cups