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Vegetable Chili
2 3/4 oz. eq. meat/meat alternate, 1/4 cup red/orange vegetable
Number of Portions: 50 Size of Portion: 3/4 cup
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Oil, Liquid for Fryer, #396 | 1/4 cup(s) |
Onions, Frozen, Chopped, #72 | 1 pound(s) + 4 ounce(s) |
Peppers, Green, Diced, Frozen, #75 | 10 ounce(s) |
Chili Powder, #329 | 3/4 cup(s) |
Cumin Seed, Ground, #319 | 1/4 cup(s) |
Garlic Powder, #331 | 1 1/2 tablespoon(s) |
Onion Powder, #326 | 2 teaspoon(s) |
Sugar, Brown, #405 | 2 tablespoon(s), packed |
Tomatoes, Crushed, #10 Can, #268 | 1 #10 can(s) |
Tomatoes, Diced, #10 Can, #265 | 2 2/3 cup(s) |
Beans, Canned, Kidney, Low Sodium, #251 | 2 #10 can(s) |
Water, Municipal, Mississippi | 1/2 cup(s) |
Yogurt, Low Fat. Plain, Bulk | 3 quart(s) |
Cheese, Cheddar, Low Fat, Shredded, USDA | 3 pound(s) + 2 ounce(s) |
DIRECTIONS
1. | Heat the oil in a steam-jacketed kettle. |
2. | Add the onions and sauté 3 minutes, until tender. |
3. | Add the green peppers and sauté 2 minutes, until tender. |
4. | Add the chili powder, cumin, granulated garlic, onion powder, brown sugar, and tomatoes. Simmer 15 minutes, uncovered. |
5. | Add the kidney beans and water. Simmer 15 minutes, uncovered. |
6. | Add yogurt and stir to blend. Pour into medium half steamtable pans (10" x 12" x 4"). For 50 servings, use 2 pans. CCP: Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process. |
7. | Portion with a 6 ounce ladle (3/4 cup) for service and sprinkle 1/8 cup of cheese blend on top of each portion. Each portion provides portion provides 2 3/4 oz. eq. meat/meat alternate and 1/4 cup red/orange vegetable. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower. |
Production Notes
Use commodity products when available.