Smokin’ Powerhouse Chili

100 servings


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.


  • 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


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

  1. 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.
  2. Add half of the stock and bring to a boil over medium high heat. Reserve remaining vegetable stock for step 4.
  3. Add carrots, red peppers, and ground chipotle pepper (optional). Simmer uncovered over low-medium heat for 10 minutes.
  4. Add remaining stock, tomatoes, tomato sauce, cilantro, chili powder, cumin, and salt. Stir occasionally. Continue to simmer over low heat, uncovered, for 15 minutes.
  5. Steam sweet potatoes until soft (about 10-15 minutes) in a perforated steam table pan (12” x 20” x 2 ½”). Use 4 pans.
  6. 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.
  7. Critical Control Point: Hold for hot service at 135 °F or higher.
  8. Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy.
  9.  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.
  10. Critical Control Point: Hold for hot service at 135 °F or higher.
  11. Portion 8 fl oz ladle (1 cup) chili. Serve with No. 16 scoop (1/4 cup) cooked quinoa.
  12. If desired, serve chili with ¼ cup brown rice in place of quinoa.


Marketing Guide Graphic

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).


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