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Smokin’ Powerhouse Chili USDA Recipe for Child Care Centers

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.
CACFP 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, 1 cup vegetable, and ½ oz equivalent grains.
OR
Legume as Vegetable: 1⅛ cup 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: Child Care Centers, CACFP
Age Group: Ages 6-18
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Vegetarian, Main Dish (Entrée), Plant-based/Vegan
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, Steam
Season: Summer, Fall, Spring, Winter
Multicultural Region: North America
25 Servings
Calories: 183.6

Ingredients

25 Servings

    Weight

    • 1 lb 8 oz *Fresh onions, diced
    • 2 oz Fresh garlic, minced
    • - - Low-sodium vegetable stock
    • 1 lb 9 oz *Fresh carrots, diced ½"
    • ¾ lb *Fresh red bell peppers, diced
    • - - Dry ground chipotle pepper (optional)
    • 2 lb 14½ oz Canned low-sodium diced tomatoes
    • 1 lb 11½ oz Canned low-sodium tomato sauce
    • - - Fresh cilantro, chopped
    • - - Chili powder
    • - - Ground cumin
    • - - Salt
    • 1 lb 2 oz *Fresh sweet potatoes, peeled, diced ½”
    • 3 lb Canned low-sodium black beans drained, rinsed
    • - - OR
    • 3 lb *Dry black beans, cooked (See Notes Section)
    • 1 lb Frozen corn, thawed, drained
    • 1 lb Quinoa, dry
    • - - Water

    Measure

    • 1 qt ¾ cup *Fresh onions, diced
    • ¼ cup Fresh garlic, minced
    • 3⅛ cups Low-sodium vegetable stock
    • 1 qt 3⅓ cups *Fresh carrots, diced ½”
    • 2¼ cups *Fresh red bell peppers, diced
    • 1 Tbsp Dry ground chipotle pepper (optional)
    • 1 qt 3 cups (⅔ No. 10 can) Canned low-sodium diced tomatoes
    • 3¾ cups (⅓ No. 10 can) Canned low-sodium tomato sauce
    • 1 cup Fresh cilantro, chopped
    • 3 Tbsp 1 tsp Chili powder
    • 3 Tbsp 1 tsp Ground cumin
    • 1 tsp Salt
    • 3¼ cups *Fresh sweet potatoes, peeled, diced ½”
    • 2 qt (1¼ No. 10 cans) Canned low-sodium black beans drained, rinsed
    • - - OR
    • 2 qt *Dry black beans, cooked (See Notes Section)
    • 3 cups Frozen corn, thawed, drained
    • 2½ cups Quinoa, dry
    • 3½ 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 cups *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

      -

      25 Servings

        Weight

        • 1 lb 8 oz *Fresh onions, diced
        • 2 oz Fresh garlic, minced
        • - - Low-sodium vegetable stock
        • 1 lb 9 oz *Fresh carrots, diced ½"
        • ¾ lb *Fresh red bell peppers, diced
        • - - Dry ground chipotle pepper (optional)
        • 2 lb 14½ oz Canned low-sodium diced tomatoes
        • 1 lb 11½ oz Canned low-sodium tomato sauce
        • - - Fresh cilantro, chopped
        • - - Chili powder
        • - - Ground cumin
        • - - Salt
        • 1 lb 2 oz *Fresh sweet potatoes, peeled, diced ½”
        • 3 lb Canned low-sodium black beans drained, rinsed
        • - - OR
        • 3 lb *Dry black beans, cooked (See Notes Section)
        • 1 lb Frozen corn, thawed, drained
        • 1 lb Quinoa, dry
        • - - Water

        Measure

        • 1 qt ¾ cup *Fresh onions, diced
        • ¼ cup Fresh garlic, minced
        • 3⅛ cups Low-sodium vegetable stock
        • 1 qt 3⅓ cups *Fresh carrots, diced ½”
        • 2¼ cups *Fresh red bell peppers, diced
        • 1 Tbsp Dry ground chipotle pepper (optional)
        • 1 qt 3 cups (⅔ No. 10 can) Canned low-sodium diced tomatoes
        • 3¾ cups (⅓ No. 10 can) Canned low-sodium tomato sauce
        • 1 cup Fresh cilantro, chopped
        • 3 Tbsp 1 tsp Chili powder
        • 3 Tbsp 1 tsp Ground cumin
        • 1 tsp Salt
        • 3¼ cups *Fresh sweet potatoes, peeled, diced ½”
        • 2 qt (1¼ No. 10 cans) Canned low-sodium black beans drained, rinsed
        • - - OR
        • 2 qt *Dry black beans, cooked (See Notes Section)
        • 3 cups Frozen corn, thawed, drained
        • 2½ cups Quinoa, dry
        • 3½ 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 cups *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

          Instructions

          • Sauté onions and garlic for 2 minutes in a pan coated with pan release spray.
            For 25 servings, use a large stockpot.
            For 50 servings, use a roasting pan/square head pan (20⅞” x 17³⁄8” x 7”) on top of stove.
          • 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 to vegetable mixture. 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 25 servings, use 1 pan.
            For 50 servings, use 2 pans.
          • Add beans, corn, and sweet potatoes to vegetable mixture. Simmer uncovered over low heat for 10 minutes.
            Critical Control Point: Heat to 140 °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) and 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