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Vegetable Chili USDA Recipe for Adults in CACFP

Our Vegetable Chili is the perfect blend of kidney beans, fresh onions, fresh green peppers, fresh jalapenos, canned tomatoes, and spices. Perfect for a cold night.
CACFP Adult Portion Crediting Information
1 cup (8 oz spoodle) provides:
Legume as Meat Alternate:
⅜ cup vegetable (¼ cup red/orange vegetable, ⅛ cup other vegetable),1 oz equivalent meat alternate and .25 oz equivalent grains.
OR
Legume as Vegetable:
⅝ cup vegetable (¼ cup legume vegetable, ¼ cup red/orange vegetable, ⅛ cup other vegetable), and 0.25 oz equivalent grains.
Course: Soup, Main Course, vegetarian
Keyword: CACFP
Age Group: Adult
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Vegetarian, Soup, Main Dish (Entrée)
Program Meal Component: Vegetables, Meat Alternates
Vegetable Subgroup: Red-Orange Vegetables, Beans and Peas (Legumes), Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Boil, Sauté
Season: Fall, Spring, Winter
25 Servings
Calories: 181

Ingredients

25 Servings

    Weight

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

    Measure

    • ⅛ cup Canola oil
    • 2⅓ cups *Fresh onions, diced
    • 1½ cups *Fresh green bell peppers, diced
    • ¼ cup *Fresh jalapeño peppers, seeded, diced
    • ¾ cup Chili powder
    • ⅛ cup Ground cumin
    • 2 tsp Garlic powder
    • 3 Tbsp Ancho chili powder
    • - - OR
    • 3 Tbsp Mexican seasoning mix (See Notes Section)
    • 1 tsp Onion powder
    • ⅛ cup Red hot sauce (optional)
    • ¼ cup Brown sugar
    • 1 qt 3 cups (½ No.10 can) Canned no-salt-added crushed tomatoes, undrained
    • 2⅓ cups 1 Tbsp ¼ tsp (approx. ¼ No. 10 can) Canned no-salt-added diced tomatoes, undrained
    • 3 qt 2 cups (approx. 1 No. 10 can) Canned low-sodium kidney beans, drained
    • - - OR
    • 3 qt 1 cup *Dry kidney beans, cooked (See Notes Section)
    • 1½ cups Bulgur wheat, dry
    • 2 cups Low-sodium vegetable broth
    • 1 qt Water
    • 1¾ cups Low-fat sour cream

    50 Servings

      Weight

      • 2 oz Canola oil
      • 1 lb 8 oz *Fresh onions, diced
      • 1 lb *Fresh green bell peppers, diced
      • 2 oz *Fresh jalapeño peppers,seeded, diced
      • - - Chili powder
      • - - Ground cumin
      • - - Garlic powder
      • - - Ancho chili powder
      • - - OR
      • - - Mexican seasoning mix (See Notes Section)
      • - - Onion powder
      • - - Red hot sauce (optional)
      • 4 oz Brown sugar
      • 7 lb Canned no-salt-added crushed tomatoes, undrained
      • 2 lb 8 oz Canned no-salt-added diced tomatoes, undrained
      • 10 lb 8 oz Canned low-sodium kidney beans, drained
      • - - OR
      • 10 lb 8 oz *Dry kidney beans, cooked (See Notes Section)
      • 1 lb 8 oz Bulrgur 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 jalapeño 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 cup 2 Tbsp Mexican seasoning mix (See Notes Section)
      • 2 tsp Onion powder
      • ¼ cup Red hot sauce (optional)
      • ½ cup Brown sugar
      • 3 qt 2 cups (1 No.10 can) Canned no-salt-added crushed tomatoes, undrained
      • 1 qt ⅔ cup 1 Tbsp ½ tsp (approx. ½ No. 10 can) Canned no-salt-added diced tomatoes, undrained
      • 7 qt (approx. 2 No.10 can) Canned low-sodium kidney beans, drained
      • - - OR
      • 1 gal 2 qt 2 cups *Dry kidney beans, cooked (See Notes Section)
      • 3 cups Bulgur wheat, dry
      • 1 qt Low-sodium vegetable broth
      • 2 qt Water
      • 3½ cups Low-fat sour cream

      -

      25 Servings

        Weight

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

        Measure

        • ⅛ cup Canola oil
        • 2⅓ cups *Fresh onions, diced
        • 1½ cups *Fresh green bell peppers, diced
        • ¼ cup *Fresh jalapeño peppers, seeded, diced
        • ¾ cup Chili powder
        • ⅛ cup Ground cumin
        • 2 tsp Garlic powder
        • 3 Tbsp Ancho chili powder
        • - - OR
        • 3 Tbsp Mexican seasoning mix (See Notes Section)
        • 1 tsp Onion powder
        • ⅛ cup Red hot sauce (optional)
        • ¼ cup Brown sugar
        • 1 qt 3 cups (½ No.10 can) Canned no-salt-added crushed tomatoes, undrained
        • 2⅓ cups 1 Tbsp ¼ tsp (approx. ¼ No. 10 can) Canned no-salt-added diced tomatoes, undrained
        • 3 qt 2 cups (approx. 1 No. 10 can) Canned low-sodium kidney beans, drained
        • - - OR
        • 3 qt 1 cup *Dry kidney beans, cooked (See Notes Section)
        • 1½ cups Bulgur wheat, dry
        • 2 cups Low-sodium vegetable broth
        • 1 qt Water
        • 1¾ cups Low-fat sour cream

        50 Servings

          Weight

          • 2 oz Canola oil
          • 1 lb 8 oz *Fresh onions, diced
          • 1 lb *Fresh green bell peppers, diced
          • 2 oz *Fresh jalapeño peppers,seeded, diced
          • - - Chili powder
          • - - Ground cumin
          • - - Garlic powder
          • - - Ancho chili powder
          • - - OR
          • - - Mexican seasoning mix (See Notes Section)
          • - - Onion powder
          • - - Red hot sauce (optional)
          • 4 oz Brown sugar
          • 7 lb Canned no-salt-added crushed tomatoes, undrained
          • 2 lb 8 oz Canned no-salt-added diced tomatoes, undrained
          • 10 lb 8 oz Canned low-sodium kidney beans, drained
          • - - OR
          • 10 lb 8 oz *Dry kidney beans, cooked (See Notes Section)
          • 1 lb 8 oz Bulrgur 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 jalapeño 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 cup 2 Tbsp Mexican seasoning mix (See Notes Section)
          • 2 tsp Onion powder
          • ¼ cup Red hot sauce (optional)
          • ½ cup Brown sugar
          • 3 qt 2 cups (1 No.10 can) Canned no-salt-added crushed tomatoes, undrained
          • 1 qt ⅔ cup 1 Tbsp ½ tsp (approx. ½ No. 10 can) Canned no-salt-added diced tomatoes, undrained
          • 7 qt (approx. 2 No.10 can) Canned low-sodium kidney beans, drained
          • - - OR
          • 1 gal 2 qt 2 cups *Dry kidney beans, cooked (See Notes Section)
          • 3 cups Bulgur wheat, dry
          • 1 qt Low-sodium vegetable broth
          • 2 qt Water
          • 3½ cups Low-fat sour cream

          Instructions

          • Heat oil in a large stock pot uncovered over medium-high heat.
          • Add onions, bell peppers, and jalapeños. 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 140 °F or higher for at least 15 seconds.
          • Pour 13 lb 15 oz (1 gal 2 qt 2 cup) vegetable chili into a steam table pan, (12” x 20” x 4”).
            For 25 servings, use 1 pan.
            For 50 servings, use 2 pans.
          • Critical Control Point: Hold for hot service at 140 °F.
          • Using a No. 40 scoop, portion 1 Tbsp ⅓ tsp (about ¾ oz) sour cream into individual soufflé cups.
            Serve with chili.
          • Serve 1 cup (portion with 8 oz spoodle).

          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: Makes 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.
          How to Cook Dry Beans
          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 140 °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 4 hours.
          1 lb dry great northern beans = about 2½ cups dry or 5¼ cups cooked beans.

          Nutrition

          Serving: 1cup (8 oz spoodle) | Calories: 181 | Total Carbohydrate: 27g | Protein: 8g | Total Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 392mg | Potassium: 342mg | Dietary Fiber: 7g | Total Sugars: 7g | Vitamin C: 9mg | Vitamin D: 0IU | Calcium: 92mg | Iron: 2mg | Vitamin A: 3mcg