Vegetable Chili Boat USDA Recipe for Family Child Care

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Vegetable Chili Boat USDA Recipe for Family Child Care

This warm and wonderful vegetarian chili will light up your palate with three flavorful beans mixed together with vegetables and spices, surrounded by crunchy corn tortilla chips, and sprinkled with a blend of cheeses.

CACFP CREDITING INFORMATION

¾ cup provides:

Legume as Meat Alternate: ¾ oz equivalent meat alternate, ⅜ cup vegetable, and ¼ oz equivalent grains.

Legume as Vegetable: ¼ oz equivalent meat alternate, ½ cup vegetable, and ¼ oz equivalent grains.

Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not as both simultaneously.

Prep Time20

Cook Time25

Total Time45

Course: Soup

Keyword: Recipes for Home, Home

Age Group: Ages 3-5

Serving Size: 6

Program Type: CACFP

Program Meal Type: Lunch, Supper

Conventional Meal Category: Main Dish (Entrée)

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

Season: Fall, Winter

6 Servings

Calories: 141

Ingredients

2½ tsp Canola oil
½ cup Fresh onion, peeled, diced
½ cup Fresh green bell pepper, seeded, diced
½ cup Canned low-sodium pinto beans, drained, rinsed
½ cup Canned low-sodium kidney beans, drained, rinsed
1 cup Canned low-sodium black beans, drained, rinsed
1½ Tbsp Chili powder
1⅓ cups Canned low-sodium diced tomatoes
1 cup Low-sodium chicken stock
1 dash Hot sauce
¼ cup Canned low-sodium tomato paste
18 chips Low-sodium tortilla chips (about 3 oz)
¼ cup Reduced-fat cheddar cheese, shredded (1 oz)
¼ cup Low-fat mozzarella cheese, low moisture, part skim, shredded (1 oz)

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2½ tsp Canola oil
½ cup Fresh onion, peeled, diced
½ cup Fresh green bell pepper, seeded, diced
½ cup Canned low-sodium pinto beans, drained, rinsed
½ cup Canned low-sodium kidney beans, drained, rinsed
1 cup Canned low-sodium black beans, drained, rinsed
1½ Tbsp Chili powder
1⅓ cups Canned low-sodium diced tomatoes
1 cup Low-sodium chicken stock
1 dash Hot sauce
¼ cup Canned low-sodium tomato paste
18 chips Low-sodium tortilla chips (about 3 oz)
¼ cup Reduced-fat cheddar cheese, shredded (1 oz)
¼ cup Low-fat mozzarella cheese, low moisture, part skim, shredded (1 oz)

Instructions

Heat canola oil in a large pot over medium-high heat. Add onions and green peppers. Cook for 2-3 minutes or until tender. Add beans and stir to coat. Add chili powder. Stir. Cook for 1 minute for flavors to blend.
Add tomatoes, chicken stock, and hot sauce. Bring to a boil. Simmer uncovered for 10 minutes. Add tomato paste and mix well. Cook uncovered for an additional 10 minutes. Bring to a rolling boil for at least 15 seconds. Reduce heat to low and simmer to keep warm.
Combine cheddar and mozzarella cheeses (the cheese is a garnish).
Place ¾ cup chili in a bowl. Top with 3 chips and sprinkle with about 1 tablespoon of cheese blend.
Serve hot.

Nutrition