Smokin’ Powerhouse Chili
100 servings
Crediting:
1 cup (8 fl oz ladle) chili and ¼ cup (No. 16 scoop) quinoa provides:
- Legume as Meat Alternate: ½ oz equivalent meat alternate, ½ cup red/orange vegetable, ⅛ cup other vegetable, 1/4 cup additional vegetable, and ½ oz equivalent grains.
OR
- Legume as Vegetable: ⅛ cup legume vegetable, ½ cup red/orange vegetable, ⅛ cup other vegetable, ¼ cup additional 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.
PrimeroEdge Recipe Code: SR109997 – Legumes credit as Veg-BP
PrimeroEdge Recipe Code: SR109998 – Legumes credit as MMA
Ingredients
Smoking Powerhouse Chili
| 1 gal + 2¾ cups (6 lb) Fresh onions, diced |
| 1 cup (8 oz) Fresh garlic, minced |
| 3 qt + ½ cup (6 lb 8 oz) Low-sodium vegetable stock |
| 1 gal + 3 qt (6 lb 4 oz) Fresh carrots, diced ½” |
| 2 qt + 1 cup (3 lb) Fresh red bell peppers, diced |
| ¼ cup Dry ground chipotle pepper (optional) |
| 1 gal + 3 qt [2⅔ No. 10 cans] (11 lb 10 oz) Canned low-sodium diced tomatoes |
| 3 qt + 3 cups [1⅓ No. 10 cans] (6 lb 14 oz) Canned low-sodium tomato sauce |
| 1 qt (5 oz) Fresh cilantro, chopped |
| 1 cup (4 oz) Chili powder |
| 1 cup (3½ oz) Ground cumin |
| 1 Tbsp + 1 tsp Salt |
| 3 qt + 1 cup (4 lb 4 oz) Fresh sweet potatoes, peeled, diced ½” |
| 2 gal [5 No. 10 cans] OR 2 gal (12 lb) Canned low-sodium black beans, drained, rinsed OR Dry black beans, cooked |
| 3 qt (4 lb) Frozen corn, thawed, drained |
| 2 qt + 2 cups (4 lb) Quinoa, dry |
| 3 qt + 2 cups Water |
Smokin’ Powerhouse Chili Directions
- Coat a roasting pan/square head pan (20 7/8” x 17 3/8” x 7”) with pan release spray. Saute onions and garlic for 2 minutes.
- 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. 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 2 ½”). Use 4 pans.
- Add beans, corn, and sweet potatoes to vegetable mixture. Simmer uncovered over low heat for 10 minutes.
Critical Control Point: Heat to 135 °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 being to a boil. Reduce heat to low and simmer until water is completely absorbed, about 15 minutes. When done, the quinoa will be soft and a white ring will pot out of the kernel. The white ring will only appear when it is fully cooked.
- Portion 8 fl oz ladle (1 cup) chili. Serve with No. 16 scoop (1/4 cup) cooked quinoa.
- If desired, serve chili with ¼ cup brown rice in place of quinoa.
Notes
Special tip for preparing dry beans:
SOAKING BEANSOVERNIGHT METHOD: Add 1 ¾ qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.
QUICK-SOAK METHOD: Boil 1 ¾ 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 1 ¾ 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 2 ¼ cups dry or 4 ½ cups cooked beans.
Source: Recipes for Healthy Kids: Cookbook for Schools (USDA).
