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Vegetable Chili USDA Recipe for Schools

Vegetable Chili is a combination of bulgur wheat, Mexican spices, black beans, crushed and diced tomatoes, and jalapeno peppers, garnished with a dollop of sour cream.
NSLP/SBP CREDITING INFORMATION
¾ cup (6 fl oz spoodle) provides:
Legume as Meat Alternate: 1 oz equivalent meat alternate, ¼ cup red/orange vegetable, ⅛ cup other vegetable.
OR
Legume as Vegetable: ¼ cup legume vegetable, ¼ cup red/orange vegetable, ⅛ cup other vegetable.
Course: Soup, 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, Soup, Main Dish (Entrée)
Program Meal Component: Vegetables, Meat Alternates
Vegetable Subgroup: Red-Orange Vegetables, Beans and Peas (Legumes)
Meal Service Temperature: Hot
Cooking Method: Boil, Sauté
Season: Fall, Spring, Winter
50 Servings
Calories: 142

Ingredients

50 Servings

    Weight

    • - - Canola Oil
    • 1 lb 8 oz *Fresh onions, diced
    • 1 lb *Fresh green bell peppers, diced
    • 2 oz *Fresh jalapeno peppers, seeded, diced
    • 3 oz Chili powder
    • - - Ground cumin
    • - - Garlic powder
    • - - Ancho chili powder
    • - - OR
    • - - Mexican Seasoning Mix (see Notes)
    • - - Onion powder
    • - - Red hot sauce (optional)
    • 4 oz Brown sugar
    • 6 lb 6 oz Canned no-salt-added crushed tomatoes, undrained
    • 2 lb 8 oz Canned no-salt-added diced tomatoes, undrained
    • 5 lb 9 oz Canned low-sodium kidney beans, drained, rinsed
    • - - OR
    • 5 lb 9 oz Dry kidney beans, cooked (see Notes)
    • 1 lb Bulgur wheat, dry
    • - - Low-sodium vegetable broth
    • - - Water
    • 2 lb 4 oz Low-fat sour cream

    Measure

    • ¼ cup Canola oil
    • 1 qt ⅔ cup *Fresh onions, diced
    • 3 cups *Fresh green bell peppers, diced
    • ½ cup *Fresh jalapeno peppers, seeded, diced
    • 1½ cups Chili powder
    • ¼ cup Ground cumin
    • 1 Tbsp 1 tsp Garlic powder
    • ¼ cup 2 Tbsp Ancho chili powder
    • - - OR
    • ¼ 2 Tbsp Mexican Seasoning Mix (see Notes)
    • 2 tsp Onion powder
    • ¼ cup Red hot sauce (optional)
    • ½ cup Brown sugar
    • 3 qt (1 No. 10 can) Canned no-salt-added crushed tomatoes, undrained
    • 1 qt ¾ cup 2½ tsp (approx. ½ No. 10 can) Canned no-salt-added diced tomatoes, undrained
    • 3 qt 1½ cups 1 Tbsp 1⅔ tsp (approx. 1⅓ No. 10 cans) Canned low-sodium kidney beans, drained, rinsed
    • - - OR
    • 3 qt 1½ cups 1 Tbsp 1⅔ tsp Dry kidney beans, cooked (see Notes)
    • 2½ cups Bulgur wheat, dry
    • 2 cups Low-sodium vegetable broth
    • 1 qt 3 cups Water
    • 3½ cups Low-fat sour cream

    100 Servings

      Weight

      • - - Canola oil
      • 3 lb *Fresh onions, diced
      • 2 lb *Fresh green bell peppers, diced
      • 4 oz *Fresh jalapeno peppers, seeded, diced
      • 6 oz Chili powder
      • 2 oz Ground cumin
      • - - Garlic powder
      • 3½ oz Ancho chili powder
      • - - OR
      • 3½ oz Mexican Seasoning Mix (see Notes)
      • - - Onion powder
      • - - Red hot sauce (optional)
      • 8 oz Brown sugar
      • 12 lb 12 oz Canned no-salt-added crushed tomatoes, undrained
      • 5 lb Canned no-salt-added diced tomatoes, undrained
      • 11 lb 2 oz Canned low-sodium kidney beans, drained, rinsed
      • - - OR
      • 11 lb 2 oz Dry kidney beans, cooked (see Notes)
      • 2 lb Bulgur wheat, dry
      • - - Low-sodium vegetable broth
      • - - Water
      • 4 lb 8 oz Low-fat sour cream

      Measure

      • ½ cup Canola oil
      • 2 qt 1⅓ cups *Fresh onions, diced
      • 1 qt 2 cups *Fresh green bell peppers, diced
      • 1 cup *Fresh jalapeno peppers, seeded, diced
      • 3 cups Chili powder
      • ½ cup Ground cumin
      • 2 Tbsp 2 tsp Garlic powder¼
      • ¾ cup Ancho chili powder
      • - - OR
      • ¾ cup Mexican Seasoning Mix (see Notes)
      • 1 Tbsp 1 tsp Onion powder
      • ½ cup Red hot sauce (optional)
      • 1 cup Brown sugar
      • 1 gal 2 qt (2 No. 10 can) Canned no-salt-added crushed tomatoes, undrained
      • 2 qt 1½ cups 1 Tbsp 2 tsp (approx. 1 No. 10 can) Canned no-salt-added diced tomatoes, undrained
      • 1 gal 2 qt 3 cups 3 Tbsp ⅓ tsp (approx. 2⅔ No. 10 cans) Canned low-sodium kidney beans, drained, rinsed
      • - - OR
      • 1 gal 2 qt 3 cups 3 Tbsp ⅓ tsp Dry kidney beans, cooked (see Notes)
      • 1 qt 1 cup Bulgur wheat, dry
      • 1 qt Low-sodium vegetable broth
      • 3 qt 2 cups Water
      • 1 qt 3 cups Low-fat sour cream

      -

      50 Servings

        Weight

        • - - Canola Oil
        • 1 lb 8 oz *Fresh onions, diced
        • 1 lb *Fresh green bell peppers, diced
        • 2 oz *Fresh jalapeno peppers, seeded, diced
        • 3 oz Chili powder
        • - - Ground cumin
        • - - Garlic powder
        • - - Ancho chili powder
        • - - OR
        • - - Mexican Seasoning Mix (see Notes)
        • - - Onion powder
        • - - Red hot sauce (optional)
        • 4 oz Brown sugar
        • 6 lb 6 oz Canned no-salt-added crushed tomatoes, undrained
        • 2 lb 8 oz Canned no-salt-added diced tomatoes, undrained
        • 5 lb 9 oz Canned low-sodium kidney beans, drained, rinsed
        • - - OR
        • 5 lb 9 oz Dry kidney beans, cooked (see Notes)
        • 1 lb Bulgur wheat, dry
        • - - Low-sodium vegetable broth
        • - - Water
        • 2 lb 4 oz Low-fat sour cream

        Measure

        • ¼ cup Canola oil
        • 1 qt ⅔ cup *Fresh onions, diced
        • 3 cups *Fresh green bell peppers, diced
        • ½ cup *Fresh jalapeno peppers, seeded, diced
        • 1½ cups Chili powder
        • ¼ cup Ground cumin
        • 1 Tbsp 1 tsp Garlic powder
        • ¼ cup 2 Tbsp Ancho chili powder
        • - - OR
        • ¼ 2 Tbsp Mexican Seasoning Mix (see Notes)
        • 2 tsp Onion powder
        • ¼ cup Red hot sauce (optional)
        • ½ cup Brown sugar
        • 3 qt (1 No. 10 can) Canned no-salt-added crushed tomatoes, undrained
        • 1 qt ¾ cup 2½ tsp (approx. ½ No. 10 can) Canned no-salt-added diced tomatoes, undrained
        • 3 qt 1½ cups 1 Tbsp 1⅔ tsp (approx. 1⅓ No. 10 cans) Canned low-sodium kidney beans, drained, rinsed
        • - - OR
        • 3 qt 1½ cups 1 Tbsp 1⅔ tsp Dry kidney beans, cooked (see Notes)
        • 2½ cups Bulgur wheat, dry
        • 2 cups Low-sodium vegetable broth
        • 1 qt 3 cups Water
        • 3½ cups Low-fat sour cream

        100 Servings

          Weight

          • - - Canola oil
          • 3 lb *Fresh onions, diced
          • 2 lb *Fresh green bell peppers, diced
          • 4 oz *Fresh jalapeno peppers, seeded, diced
          • 6 oz Chili powder
          • 2 oz Ground cumin
          • - - Garlic powder
          • 3½ oz Ancho chili powder
          • - - OR
          • 3½ oz Mexican Seasoning Mix (see Notes)
          • - - Onion powder
          • - - Red hot sauce (optional)
          • 8 oz Brown sugar
          • 12 lb 12 oz Canned no-salt-added crushed tomatoes, undrained
          • 5 lb Canned no-salt-added diced tomatoes, undrained
          • 11 lb 2 oz Canned low-sodium kidney beans, drained, rinsed
          • - - OR
          • 11 lb 2 oz Dry kidney beans, cooked (see Notes)
          • 2 lb Bulgur wheat, dry
          • - - Low-sodium vegetable broth
          • - - Water
          • 4 lb 8 oz Low-fat sour cream

          Measure

          • ½ cup Canola oil
          • 2 qt 1⅓ cups *Fresh onions, diced
          • 1 qt 2 cups *Fresh green bell peppers, diced
          • 1 cup *Fresh jalapeno peppers, seeded, diced
          • 3 cups Chili powder
          • ½ cup Ground cumin
          • 2 Tbsp 2 tsp Garlic powder¼
          • ¾ cup Ancho chili powder
          • - - OR
          • ¾ cup Mexican Seasoning Mix (see Notes)
          • 1 Tbsp 1 tsp Onion powder
          • ½ cup Red hot sauce (optional)
          • 1 cup Brown sugar
          • 1 gal 2 qt (2 No. 10 can) Canned no-salt-added crushed tomatoes, undrained
          • 2 qt 1½ cups 1 Tbsp 2 tsp (approx. 1 No. 10 can) Canned no-salt-added diced tomatoes, undrained
          • 1 gal 2 qt 3 cups 3 Tbsp ⅓ tsp (approx. 2⅔ No. 10 cans) Canned low-sodium kidney beans, drained, rinsed
          • - - OR
          • 1 gal 2 qt 3 cups 3 Tbsp ⅓ tsp Dry kidney beans, cooked (see Notes)
          • 1 qt 1 cup Bulgur wheat, dry
          • 1 qt Low-sodium vegetable broth
          • 3 qt 2 cups Water
          • 1 qt 3 cups Low-fat sour cream

          Instructions

          • Heat oil in a large stock pot uncovered over medium–high heat.
          • Add onions, bell peppers, and jalapenos. Sauté uncovered for 5 minutes or until tender. Stir well.
          • Add chili powder, cumin, garlic powder, ancho chili powder, onion powder, hot sauce (optional), brown sugar, and tomatoes. Simmer uncovered for 15 minutes over low–medium heat. Stir well.
          • Add kidney beans, bulgur wheat, vegetable broth, and water. Simmer uncovered for 15 minutes over low–medium heat. Stir well.
          • Critical Control Point: Heat to 135 °F or higher.
          • Pour 1 gal (about 9 lb 9 oz) vegetable chili into a steam table pan.
            For 50 servings, use 2 pans.
            For 100 servings, use 4 pans.
          • Critical Control Point: Hold for hot service at 135 °F.
          • Using a No. 40 scoop, portion 1 Tbsp ⅓ tsp (about ¾ oz) sour cream into individual soufflé cups. Serve with chili.
          • Portion with 6 fl oz spoodle (¾ cup).

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
          Cooking Process #2: Same Day Service.
          Mexican Seasoning Mix ¾ Cup (About 4½ oz).
          Combine 1 Tbsp dried oregano, 1 Tbsp garlic powder, ¼ tsp ground cinnamon, 2 tsp sugar, 2 Tbsp chili powder, 1 Tbsp ground cumin, 1 Tbsp 2 tsp paprika,
          1 Tbsp 2 tsp onion powder, 2 Tbsp dried minced onion, and 2 tsp salt.

          Nutrition

          Serving: 0¾ cup ( 6 fl oz spoodle) | Calories: 142 | Total Carbohydrate: 21g | Protein: 6g | Total Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 266mg | Potassium: 279mg | Dietary Fiber: 5g | Total Sugars: 7g | Vitamin D: 0IU | Calcium: 75mg | Iron: 1mg