Go Back Email Link
Vegetable Chili Boat 1
Print Recipe Add to Collection
4 from 3 votes

Vegetable Chili Boat USDA Recipe for Child Care Centers

Dry Beans and Peas: 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 (6 fl oz ladle) provides:
Legume as Meat Alternate: ¾ oz equivalent meat alternate, ³⁄8 cup vegetable, and ¼ oz equivalent grains.                                                                                                     
OR                                                                                                                                                 
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.
Course: Soup, vegetarian
Keyword: Child Care Centers, CACFP
Age Group: Ages 6-18
Serving Size: 25-50
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, Peas, and Lentils, Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Boil, Sauté
Season: Fall, Winter
25 Servings
Calories: 141.07

Ingredients

25 Servings

    Weight

    • 3 Tbsp Canola oil
    • 11¼ oz *Fresh onions, diced
    • 8¼ oz *Fresh green bell peppers, diced
    • 10½ oz Canned low-sodium pinto beans, drained, rinsed
    • - - OR
    • 10½ oz *Dry pinto beans, cooked (See Notes Section)
    • 10¾ oz Canned low-sodium kidney beans, drained, rinsed
    • - - OR
    • 10¾ oz *Dry kidney beans, cooked (See Notes Section)
    • 1 lb 3 oz Canned low-sodium black beans, drained, rinsed
    • - - OR
    • 1 lb 3 oz *Dry black beans, cooked (See Notes Section)
    • 2½ oz Chili powder
    • 1 lb 5½ oz Canned low-sodium diced tomatoes
    • 1 qt ⅓ cup Low-sodium chicken stock
    • 1 tsp Hot sauce
    • 9 oz Canned low-sodium tomato paste
    • 3½ oz Reduced-fat cheddar cheese, shredded
    • 3½ oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
    • 9 oz Low-sodium tortilla chips

    Measure

    • 3 Tbsp Canola oil
    • 2⅓ cups *Fresh onions, diced
    • 1½ cups *Fresh green bell peppers, diced
    • 1½ cups (¼ No. 10 can) Canned low-sodium pinto beans, drained, rinsed
    • - - OR
    • 1½ cups *Dry pinto beans, cooked (See Notes Section)
    • 1⅔ cups (¼ No. 10 can) Canned low-sodium kidney beans, drained, rinsed
    • - - OR
    • 1⅔ cups *Dry kidney beans, cooked (See Notes Section)
    • 2¼ cups (⅓ No. 10 can) Canned low-sodium black beans, drained, rinsed
    • - - OR
    • 2¼ cups *Dry black beans, cooked (See Notes Section)
    • ¼ cup 2 Tbsp Chili powder
    • 2½ cups (¼ No. 10 can) Canned low-sodium diced tomatoes
    • 1 qt ⅓ cup Low-sodium chicken stock
    • 1 tsp Hot sauce
    • 1 cup (⅓ No. 2½ can) Canned low-sodium tomato paste
    • 1 cup Reduced-fat cheddar cheese, shredded
    • 1 cup Low-fat mozzarella cheese, low-moisture, part-skim, shredded
    • 62 chips Low-sodium tortilla chips

    50 Servings

      Weight

      • ⅓ cup 2 tsp Canola oil
      • 1 lb 6½ oz *Fresh onions, diced
      • 1 lb ½ oz *Fresh green bell peppers, diced
      • 1 lb 5 oz Canned low-sodium pinto beans, drained, rinsed
      • - - OR
      • 1 lb 5 oz *Dry pinto beans, cooked (See Notes Section)
      • 1 lb 5½ oz Canned low-sodium kidney beans, drained, rinsed
      • - - OR
      • 1 lb 5½ oz *Dry kidney beans, cooked (See Notes Section)
      • 2 lb 6 oz Canned low-sodium black beans, drained, rinsed
      • - - OR
      • 2 lb 6 oz *Dry black beans, cooked (See Notes Section)
      • 5 oz Chili powder
      • 2 lb 11 oz Canned low-sodium diced tomatoes
      • 2 qt ⅔ cup Low-sodium chicken stock
      • 2 tsp Hot sauce
      • 1 lb 2 oz Canned low-sodium tomato paste
      • 7 oz Reduced-fat cheddar cheese, shredded
      • 7 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
      • 1 lb 2 oz Low-sodium tortilla chips

      Measure

      • ⅓ cup 2 tsp Canola oil
      • 1 qt ⅔ cup *Fresh onions, diced
      • 3 cups *Fresh green bell peppers, diced
      • 3 cups (½ No. 10 can) Canned low-sodium pinto beans, drained, rinsed
      • - - OR
      • 3 cups *Dry pinto beans, cooked (See Notes Section)
      • 3⅓ cups (½ No. 10 can) Canned low-sodium kidney beans, drained, rinsed
      • - - OR
      • 3⅓ cups *Dry kidney beans, cooked (See Notes Section)
      • 1 qt ½ cup (⅔ No. 10 can) Canned low-sodium black beans, drained, rinsed
      • - - OR
      • 1 qt ½ cup *Dry black beans, cooked (See Notes Section)
      • ¾ cup Chili powder
      • 1 qt 1 cup (½ No. 10 can) Canned low-sodium diced tomatoes
      • 2 qt ⅔ cup Low-sodium chicken stock
      • 2 tsp Hot sauce
      • 2 cups (⅔ No. 2½ can) Canned low-sodium tomato paste
      • 2 cups Reduced-fat cheddar cheese, shredded
      • 2 cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded
      • 124 chips Low-sodium tortilla chips

      -

      25 Servings

        Weight

        • 3 Tbsp Canola oil
        • 11¼ oz *Fresh onions, diced
        • 8¼ oz *Fresh green bell peppers, diced
        • 10½ oz Canned low-sodium pinto beans, drained, rinsed
        • - - OR
        • 10½ oz *Dry pinto beans, cooked (See Notes Section)
        • 10¾ oz Canned low-sodium kidney beans, drained, rinsed
        • - - OR
        • 10¾ oz *Dry kidney beans, cooked (See Notes Section)
        • 1 lb 3 oz Canned low-sodium black beans, drained, rinsed
        • - - OR
        • 1 lb 3 oz *Dry black beans, cooked (See Notes Section)
        • 2½ oz Chili powder
        • 1 lb 5½ oz Canned low-sodium diced tomatoes
        • 1 qt ⅓ cup Low-sodium chicken stock
        • 1 tsp Hot sauce
        • 9 oz Canned low-sodium tomato paste
        • 3½ oz Reduced-fat cheddar cheese, shredded
        • 3½ oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
        • 9 oz Low-sodium tortilla chips

        Measure

        • 3 Tbsp Canola oil
        • 2⅓ cups *Fresh onions, diced
        • 1½ cups *Fresh green bell peppers, diced
        • 1½ cups (¼ No. 10 can) Canned low-sodium pinto beans, drained, rinsed
        • - - OR
        • 1½ cups *Dry pinto beans, cooked (See Notes Section)
        • 1⅔ cups (¼ No. 10 can) Canned low-sodium kidney beans, drained, rinsed
        • - - OR
        • 1⅔ cups *Dry kidney beans, cooked (See Notes Section)
        • 2¼ cups (⅓ No. 10 can) Canned low-sodium black beans, drained, rinsed
        • - - OR
        • 2¼ cups *Dry black beans, cooked (See Notes Section)
        • ¼ cup 2 Tbsp Chili powder
        • 2½ cups (¼ No. 10 can) Canned low-sodium diced tomatoes
        • 1 qt ⅓ cup Low-sodium chicken stock
        • 1 tsp Hot sauce
        • 1 cup (⅓ No. 2½ can) Canned low-sodium tomato paste
        • 1 cup Reduced-fat cheddar cheese, shredded
        • 1 cup Low-fat mozzarella cheese, low-moisture, part-skim, shredded
        • 62 chips Low-sodium tortilla chips

        50 Servings

          Weight

          • ⅓ cup 2 tsp Canola oil
          • 1 lb 6½ oz *Fresh onions, diced
          • 1 lb ½ oz *Fresh green bell peppers, diced
          • 1 lb 5 oz Canned low-sodium pinto beans, drained, rinsed
          • - - OR
          • 1 lb 5 oz *Dry pinto beans, cooked (See Notes Section)
          • 1 lb 5½ oz Canned low-sodium kidney beans, drained, rinsed
          • - - OR
          • 1 lb 5½ oz *Dry kidney beans, cooked (See Notes Section)
          • 2 lb 6 oz Canned low-sodium black beans, drained, rinsed
          • - - OR
          • 2 lb 6 oz *Dry black beans, cooked (See Notes Section)
          • 5 oz Chili powder
          • 2 lb 11 oz Canned low-sodium diced tomatoes
          • 2 qt ⅔ cup Low-sodium chicken stock
          • 2 tsp Hot sauce
          • 1 lb 2 oz Canned low-sodium tomato paste
          • 7 oz Reduced-fat cheddar cheese, shredded
          • 7 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
          • 1 lb 2 oz Low-sodium tortilla chips

          Measure

          • ⅓ cup 2 tsp Canola oil
          • 1 qt ⅔ cup *Fresh onions, diced
          • 3 cups *Fresh green bell peppers, diced
          • 3 cups (½ No. 10 can) Canned low-sodium pinto beans, drained, rinsed
          • - - OR
          • 3 cups *Dry pinto beans, cooked (See Notes Section)
          • 3⅓ cups (½ No. 10 can) Canned low-sodium kidney beans, drained, rinsed
          • - - OR
          • 3⅓ cups *Dry kidney beans, cooked (See Notes Section)
          • 1 qt ½ cup (⅔ No. 10 can) Canned low-sodium black beans, drained, rinsed
          • - - OR
          • 1 qt ½ cup *Dry black beans, cooked (See Notes Section)
          • ¾ cup Chili powder
          • 1 qt 1 cup (½ No. 10 can) Canned low-sodium diced tomatoes
          • 2 qt ⅔ cup Low-sodium chicken stock
          • 2 tsp Hot sauce
          • 2 cups (⅔ No. 2½ can) Canned low-sodium tomato paste
          • 2 cups Reduced-fat cheddar cheese, shredded
          • 2 cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded
          • 124 chips Low-sodium tortilla chips

          Instructions

          • Heat oil.
            For 25 servings, use a large stock pot.
            For 50 servings, use one roasting pan/square head pan (20⅞” x 17³⁄8” x 7”) on top of stove.
          • Sauté onions and green peppers for 2-4 minutes. Add beans and chili powder. Stir well. Cook for 1-2 minutes
          • Add diced tomatoes, stock, and hot sauce. Bring to a boil over medium-high heat. Reduce heat. Simmer uncovered for 10 minutes.
          • Add tomato paste and mix well. Cook for an additional 10 minutes.
            Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
          • Pour into serving pans.
          • Critical Control Point: Hold for hot service at 135 °F or higher.
          • Combine cheddar and mozzarella cheeses.
          • Portion with 6 fl oz ladle (¾ cup) into an 8 oz paper boat or bowl.
            Garnish with 2-3 chips and 1 tablespoon cheese blend.

          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 pinto beans = about 2³⁄8 cups dry or 5¼ cups cooked beans.
          1 lb dry kidney beans = about 2½ cups dry or 6¼ cups cooked beans.
          1 lb dry black beans = about 2¼ cups dry or 4½ cups cooked beans.

          Nutrition

          Serving: 0¾ cup (6 fl oz ladle) | Calories: 141.07 | Total Carbohydrate: 20.72g | Protein: 7.26g | Total Fat: 4.2g | Saturated Fat: 1.16g | Cholesterol: 4.28mg | Sodium: 159.49mg | Dietary Fiber: 5.04g | Vitamin A: 1226.43IU | Vitamin C: 14.13mg | Calcium: 117.93mg | Iron: 1.73mg