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2.67 from 3 votes

Turkey Chili State(Minnesota) Child Nutrition Agency Developed Recipe

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.
Prep Time1 hour
Cook Time45 minutes
Total Time1 hour 45 minutes
Course: Main Course
Keyword: TNTG state recipes
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch
Conventional Meal Category: Main Dish (Entrée)
Program Meal Component: Meats, Vegetables, Meat Alternates
Vegetable Subgroup: Red-Orange Vegetables, Beans and Peas (Legumes)
Meal Service Temperature: Hot
Season: Fall, Winter
50 Servings
Calories: 240

Ingredients

50 Servings

    Weight

    • 1 lb *Onion, yellow, whole, diced
    • 1 lb *Green bell pepper, diced
    • 1 lb *Red bell pepper, diced
    • 12 lb Raw netted turkey roast
    • - - Oil, canola
    • - - Garlic, minced, fresh
    • - - Black pepper, ground
    • - - Red pepper flakes
    • - - Oregano, ground
    • - - Chili pepper, light
    • - - Paprika
    • - - Cumin, ground
    • - - Cinnamon, ground
    • - - Sugar, granulated
    • 8 lb Crushed tomatoes, canned, no salt added
    • - - Water, cold
    • 3 lb 6 oz Pinto beans, low sodium
    • 2 lb 13 oz Black beans, low sodium
    • 1 lb Whole kernel corn, frozen

    Measure

    • - - *Onion, yellow, whole, diced
    • - - *Green bell pepper, diced
    • - - *Red bell pepper, diced
    • - - Raw netted turkey roast
    • 2 Tbsp Oil, canola
    • 3 Tbsp Garlic, minced, fresh
    • 2 tsp Black pepper, ground
    • 1 tsp Red pepper flakes
    • 1 tsp Oregano, ground
    • ¼ cup 1 Tbsp Chili pepper, light
    • 2 Tbsp Paprika
    • ¼ cup ¾ tsp Cumin, ground
    • 1 tsp Cinnamon, ground
    • 3 ¼ Tbsp Sugar, granulated
    • About 1 ⅓ No. 10 cans Crushed tomatoes, canned, no salt added
    • 1 ½ qt Water, cold
    • 1 qt 1 cup (About ¾ of a No. 10 can) Pinto beans, low sodium
    • 1 qt 1 ½ cups (About ¾ of a No. 10 can) Black beans, low sodium
    • - - Whole kernel corn, frozen

    100 Servings

      Weight

      • 2 lb *Onion, yellow, whole, diced
      • 2 lb *Green bell pepper, diced
      • 2 lb *Red bell pepper, diced
      • 24 lb Raw netted turkey roast
      • - - Oil, canola
      • - - Garlic, minced, fresh
      • - - Black pepper, ground
      • - - Red pepper flakes
      • - - Oregano, ground
      • - - Chili pepper, light
      • - - Paprika
      • - - Cumin, ground
      • - - Cinnamon, ground
      • - - Sugar, granulated
      • 16 lb Crushed tomatoes, canned, no salt added
      • - - Water, cold
      • 6 lb 12 oz Pinto beans, low sodium
      • 5 lb 10 oz Black beans, low sodium
      • 2 lb Whole kernel corn, frozen

      Measure

      • - - *Onion, yellow, whole,diced
      • - - *Green bell pepper,diced
      • - - *Red bell pepper,diced
      • - - Raw netted turkey roast
      • ¼ cup Oil, canola
      • ⅓ cup 2 tsp Garlic, minced, fresh
      • 1 Tbsp 1 tsp Black pepper, ground
      • 2 tsp Red pepper flakes
      • 2 tsp Oregano, ground
      • ½ cup 2 Tbsp Chili pepper, light
      • ¼ cup Paprika
      • ½ cup 1 ½ tsp Cumin, ground
      • 2 tsp Cinnamon, ground
      • ⅓ cup 3 ½ tsp Sugar, granulated
      • About 2 ⅔ No. 10 cans Crushed tomatoes, canned, no salt added
      • 3 qt Water, cold
      • 2 qt 2 cups (About 1 ½ No. 10 cans) Pinto beans, low sodium
      • 2 qt 3 cups (About 1 ½ No. 10 cans) Black beans, low sodium
      • - - Whole kernel corn, frozen

      -

      50 Servings

        Weight

        • 1 lb *Onion, yellow, whole, diced
        • 1 lb *Green bell pepper, diced
        • 1 lb *Red bell pepper, diced
        • 12 lb Raw netted turkey roast
        • - - Oil, canola
        • - - Garlic, minced, fresh
        • - - Black pepper, ground
        • - - Red pepper flakes
        • - - Oregano, ground
        • - - Chili pepper, light
        • - - Paprika
        • - - Cumin, ground
        • - - Cinnamon, ground
        • - - Sugar, granulated
        • 8 lb Crushed tomatoes, canned, no salt added
        • - - Water, cold
        • 3 lb 6 oz Pinto beans, low sodium
        • 2 lb 13 oz Black beans, low sodium
        • 1 lb Whole kernel corn, frozen

        Measure

        • - - *Onion, yellow, whole, diced
        • - - *Green bell pepper, diced
        • - - *Red bell pepper, diced
        • - - Raw netted turkey roast
        • 2 Tbsp Oil, canola
        • 3 Tbsp Garlic, minced, fresh
        • 2 tsp Black pepper, ground
        • 1 tsp Red pepper flakes
        • 1 tsp Oregano, ground
        • ¼ cup 1 Tbsp Chili pepper, light
        • 2 Tbsp Paprika
        • ¼ cup ¾ tsp Cumin, ground
        • 1 tsp Cinnamon, ground
        • 3 ¼ Tbsp Sugar, granulated
        • About 1 ⅓ No. 10 cans Crushed tomatoes, canned, no salt added
        • 1 ½ qt Water, cold
        • 1 qt 1 cup (About ¾ of a No. 10 can) Pinto beans, low sodium
        • 1 qt 1 ½ cups (About ¾ of a No. 10 can) Black beans, low sodium
        • - - Whole kernel corn, frozen

        100 Servings

          Weight

          • 2 lb *Onion, yellow, whole, diced
          • 2 lb *Green bell pepper, diced
          • 2 lb *Red bell pepper, diced
          • 24 lb Raw netted turkey roast
          • - - Oil, canola
          • - - Garlic, minced, fresh
          • - - Black pepper, ground
          • - - Red pepper flakes
          • - - Oregano, ground
          • - - Chili pepper, light
          • - - Paprika
          • - - Cumin, ground
          • - - Cinnamon, ground
          • - - Sugar, granulated
          • 16 lb Crushed tomatoes, canned, no salt added
          • - - Water, cold
          • 6 lb 12 oz Pinto beans, low sodium
          • 5 lb 10 oz Black beans, low sodium
          • 2 lb Whole kernel corn, frozen

          Measure

          • - - *Onion, yellow, whole,diced
          • - - *Green bell pepper,diced
          • - - *Red bell pepper,diced
          • - - Raw netted turkey roast
          • ¼ cup Oil, canola
          • ⅓ cup 2 tsp Garlic, minced, fresh
          • 1 Tbsp 1 tsp Black pepper, ground
          • 2 tsp Red pepper flakes
          • 2 tsp Oregano, ground
          • ½ cup 2 Tbsp Chili pepper, light
          • ¼ cup Paprika
          • ½ cup 1 ½ tsp Cumin, ground
          • 2 tsp Cinnamon, ground
          • ⅓ cup 3 ½ tsp Sugar, granulated
          • About 2 ⅔ No. 10 cans Crushed tomatoes, canned, no salt added
          • 3 qt Water, cold
          • 2 qt 2 cups (About 1 ½ No. 10 cans) Pinto beans, low sodium
          • 2 qt 3 cups (About 1 ½ No. 10 cans) Black beans, low sodium
          • - - Whole kernel corn, frozen

          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).

          Video

          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. 

          Nutrition

          Serving: 0¾ cup (6 oz ladle) | Calories: 240 | Total Carbohydrate: 18.76g | Protein: 21.07g | Total Fat: 4.6g | Saturated Fat: 1.04g | Cholesterol: 48.6mg | Sodium: 407.6mg | Dietary Fiber: 4.4g | Total Sugars: 7.3g | Calcium: 37.55mg | Iron: 1.96mg