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Chunky Chicken Chile
Serving Size: 1 cup
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50 SERVINGS |
100 SERVINGS |
| INGREDIENTS |
WEIGHT |
MEASURE |
WEIGHT |
MEASURE |
| Green bell pepper, diced |
2 lb. 4 oz. |
6 cups |
4 lb. 8 oz. |
12 cups |
| Onions, chopped |
2 lb. |
6 cups |
4 lb. |
12 cups |
| Celery, chopped |
1 lb. 5 oz. |
4 cups |
2 lb. 10 oz. |
8 cups |
| Carrots, chopped |
1 lb. |
3 cups |
2 lb. |
6 cups |
| Water |
- |
2 cups |
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1 qt. |
| Canned tomato sauce |
5 lb. 4 oz. |
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10 lb. 8 oz. |
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| Cut tomatoes, undrained |
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1/2 (#10) can |
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1 (#10) can |
| Thick and chunky salsa, mild flavor |
4 lb. 8 oz. |
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9 lb. |
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| Chili powder |
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1/3 cup |
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2/3 cup |
| Ground cumin |
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3 Tbsp. |
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1/3 cup |
| Garlic, minced |
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1/4 cup |
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1/2 cup |
| Frozen, diced, cooked fowl meat, thawed* |
6 lb. |
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12 lb. |
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| Canned beans (pinto, kidney, garbanzo) |
6 lb. |
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12 lb. |
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DIRECTIONS
- Spray-coat large stockpot. Add green pepper, onions, celery, carrots, and water. Cook over medium heat until onions are soft, about 10 minutes, adding water if necessary to prevent scorching. Drain liquid.
- Add tomato sauce, cut-up tomatoes, salsa, chili powder, cumin, and garlic to vegetables. Stir to blend. Bring to boiling; reduce heat.
- Add chicken. Cook, covered, over medium heat, 20 to 30 minutes, stirring occasionally.
- Drain beans; stir into chile. Heat thoroughly, uncovered, about 10 to 15 minutes.
*Frozen, cooked, diced IQF chicken available through the USDA commodity program or your distributor.
Contribution to School Lunch Program: Each serving provides 2 oz. meat, 1/2 cup vegetable.
Nutritional Analysis (per serving): Calories-222, Protein-21g, Carbohydrate-19g, Total Fat-7g, Saturated Fat-2g, Cholesterol-45g, Vitamin A-4,010 IU, Vitamin C-43mg, Iron-2.6mg, Calcium-60mg, Sodium-819mg, Dietary Fiber-4g.
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