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5 from 1 vote

Smokin’ Powerhouse Chili USDA Recipe for Schools

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.
Course: Main Course, vegetarian
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch, Supper
Conventional Meal Category: Vegetarian, Main Dish (Entrée), Plant-based
Program Meal Component: Grains, Vegetables, Meat Alternates
Vegetable Subgroup: Red-Orange Vegetables, Beans and Peas (Legumes), Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Boil, Sauté, Steam
Season: Summer, Fall, Spring, Winter
50 Servings
Calories: 183.6

Ingredients

50 Servings

    Weight

    • 3 lb *Fresh onions, diced
    • 4 oz Fresh garlic, minced
    • - - Low-sodium vegetable stock
    • 3 lb 2 oz *Fresh carrots, diced ½"
    • 1 lb 8 oz *Fresh red bell peppers, diced
    • - - Dry ground chipotle pepper (optional)
    • 5 lb 13 oz Canned low-sodium diced tomatoes
    • 3 lb 7 oz Canned low-sodium tomato sauce
    • 2½ oz Fresh cilantro, chopped
    • 2 oz Chili powder
    • - - Ground cumin
    • - - Salt
    • 2 lb 4 oz *Fresh sweet potatoes, peeled, diced ½"
    • 6 lb Canned low-sodium black beans, drained, rinsed
    • - - OR
    • 6 lb *Dry black beans, cooked (See Notes Section)
    • 2 lb Frozen corn, thawed, drained
    • 2 lb Quinoa, dry
    • - - Water

    Measure

    • 2 qt 1³⁄8 cup *Fresh onions, diced
    • ½ cup Fresh garlic, minced
    • 1 qt 2¼ cups Low-sodium vegetable stock
    • 3 qt 2⅔ cups *Fresh carrots, diced ½"
    • 1 qt ½ cup *Fresh red bell peppers, diced
    • 2 Tbsp Dry ground chipotle pepper (optional)
    • 3 qt 2 cups (1⅓ No. 10 cans) Canned low-sodium diced tomatoes
    • 1 qt 3½ cups (⅔ No. 10 can) Canned low-sodium tomato sauce
    • 2 cups Fresh cilantro, chopped
    • ½ cup Chili powder
    • ½ cup Ground cumin
    • 2 tsp Salt
    • 1 qt 2½ cups *Fresh sweet potatoes, peeled, diced ½"
    • 1 gal (2½ No. 10 cans) Canned low-sodium black beans drained, rinsed
    • - - OR
    • 1 gal *Dry black beans, cooked (See Notes Section)
    • 1 qt 2 cups Frozen corn, thawed, drained
    • 1 qt 1 cup Quinoa, dry
    • 1 qt 3 cups Water

    100 Servings

      Weight

      • 6 lb *Fresh onions, diced
      • 8 oz Fresh garlic, minced
      • 6 lb 8 oz Low-sodium vegetable stock
      • 6 lb 4 oz *Fresh carrots, diced ½"
      • 3 lb *Fresh red bell peppers, diced
      • - - Dry ground chipotle pepper (optional)
      • 11 lb 10 oz Canned low-sodium diced tomatoes
      • 6 lb 14 oz Canned low-sodium tomato sauce
      • 5 oz Fresh cilantro, chopped
      • 4 oz Chili powder
      • 3½ oz Ground cumin
      • - - Salt
      • 4 lb 4 oz *Fresh sweet potatoes, peeled, diced ½"
      • 12 lb Canned low-sodium black beans drained, rinsed
      • - - OR
      • 12 lb *Dry black beans, cooked (See Notes Section)
      • 4 lb Frozen corn, thawed, drained
      • 4 lb Quinoa, dry
      • - - Water

      Measure

      • 1 gal 2¾ cups *Fresh onions, diced
      • 1 cup Fresh garlic, minced
      • 3 qt ½ cup Low-sodium vegetable stock
      • 1 gal 3 qt *Fresh carrots, diced ½"
      • 2 qt 1 cup *Fresh red bell peppers, diced
      • ¼ cup Dry ground chipotle pepper (optional)
      • 1 gal 3 qt (2⅔ No. 10 cans) Canned low-sodium diced tomatoes
      • 3 qt 3 cups (1⅓ No. 10 cans) Canned low-sodium tomato sauce
      • 1 qt Fresh cilantro, chopped
      • 1 cup Chili powder
      • 1 cup Ground cumin
      • 1 Tbsp 1 tsp Salt
      • 3 qt 1 cup *Fresh sweet potatoes, peeled, diced ½"
      • 2 gal (5 No. 10 cans) Canned low-sodium black beans, drained, rinsed
      • - - OR
      • 2 gal *Dry black beans, cooked (See Notes Section)
      • 3 qt Frozen corn, thawed, drained
      • 2 qt 2 cups Quinoa, dry
      • 3 qt 2 cups Water

      -

      50 Servings

        Weight

        • 3 lb *Fresh onions, diced
        • 4 oz Fresh garlic, minced
        • - - Low-sodium vegetable stock
        • 3 lb 2 oz *Fresh carrots, diced ½"
        • 1 lb 8 oz *Fresh red bell peppers, diced
        • - - Dry ground chipotle pepper (optional)
        • 5 lb 13 oz Canned low-sodium diced tomatoes
        • 3 lb 7 oz Canned low-sodium tomato sauce
        • 2½ oz Fresh cilantro, chopped
        • 2 oz Chili powder
        • - - Ground cumin
        • - - Salt
        • 2 lb 4 oz *Fresh sweet potatoes, peeled, diced ½"
        • 6 lb Canned low-sodium black beans, drained, rinsed
        • - - OR
        • 6 lb *Dry black beans, cooked (See Notes Section)
        • 2 lb Frozen corn, thawed, drained
        • 2 lb Quinoa, dry
        • - - Water

        Measure

        • 2 qt 1³⁄8 cup *Fresh onions, diced
        • ½ cup Fresh garlic, minced
        • 1 qt 2¼ cups Low-sodium vegetable stock
        • 3 qt 2⅔ cups *Fresh carrots, diced ½"
        • 1 qt ½ cup *Fresh red bell peppers, diced
        • 2 Tbsp Dry ground chipotle pepper (optional)
        • 3 qt 2 cups (1⅓ No. 10 cans) Canned low-sodium diced tomatoes
        • 1 qt 3½ cups (⅔ No. 10 can) Canned low-sodium tomato sauce
        • 2 cups Fresh cilantro, chopped
        • ½ cup Chili powder
        • ½ cup Ground cumin
        • 2 tsp Salt
        • 1 qt 2½ cups *Fresh sweet potatoes, peeled, diced ½"
        • 1 gal (2½ No. 10 cans) Canned low-sodium black beans drained, rinsed
        • - - OR
        • 1 gal *Dry black beans, cooked (See Notes Section)
        • 1 qt 2 cups Frozen corn, thawed, drained
        • 1 qt 1 cup Quinoa, dry
        • 1 qt 3 cups Water

        100 Servings

          Weight

          • 6 lb *Fresh onions, diced
          • 8 oz Fresh garlic, minced
          • 6 lb 8 oz Low-sodium vegetable stock
          • 6 lb 4 oz *Fresh carrots, diced ½"
          • 3 lb *Fresh red bell peppers, diced
          • - - Dry ground chipotle pepper (optional)
          • 11 lb 10 oz Canned low-sodium diced tomatoes
          • 6 lb 14 oz Canned low-sodium tomato sauce
          • 5 oz Fresh cilantro, chopped
          • 4 oz Chili powder
          • 3½ oz Ground cumin
          • - - Salt
          • 4 lb 4 oz *Fresh sweet potatoes, peeled, diced ½"
          • 12 lb Canned low-sodium black beans drained, rinsed
          • - - OR
          • 12 lb *Dry black beans, cooked (See Notes Section)
          • 4 lb Frozen corn, thawed, drained
          • 4 lb Quinoa, dry
          • - - Water

          Measure

          • 1 gal 2¾ cups *Fresh onions, diced
          • 1 cup Fresh garlic, minced
          • 3 qt ½ cup Low-sodium vegetable stock
          • 1 gal 3 qt *Fresh carrots, diced ½"
          • 2 qt 1 cup *Fresh red bell peppers, diced
          • ¼ cup Dry ground chipotle pepper (optional)
          • 1 gal 3 qt (2⅔ No. 10 cans) Canned low-sodium diced tomatoes
          • 3 qt 3 cups (1⅓ No. 10 cans) Canned low-sodium tomato sauce
          • 1 qt Fresh cilantro, chopped
          • 1 cup Chili powder
          • 1 cup Ground cumin
          • 1 Tbsp 1 tsp Salt
          • 3 qt 1 cup *Fresh sweet potatoes, peeled, diced ½"
          • 2 gal (5 No. 10 cans) Canned low-sodium black beans, drained, rinsed
          • - - OR
          • 2 gal *Dry black beans, cooked (See Notes Section)
          • 3 qt Frozen corn, thawed, drained
          • 2 qt 2 cups Quinoa, dry
          • 3 qt 2 cups Water

          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.

          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.

          Nutrition

          Serving: 1cup (8 fl oz ladle) chili and ¼ cup (No. 16 scoop) quinoa. | Calories: 183.6 | Total Carbohydrate: 37.5g | Protein: 7.45g | Total Fat: 1.66g | Saturated Fat: 0.18g | Cholesterol: 0mg | Sodium: 255.97mg | Dietary Fiber: 7.6g | Vitamin A: 9023.99IU | Vitamin C: 38.82mg | Calcium: 62.8mg | Iron: 2.98mg