Smokin’ Powerhouse Chili USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Dark Green and Orange Vegetables: A chili made of a blend of vegetables, black beans, and smokey spices all served with ancient Aztec whole-grain quinoa.
NSLP/SBP CREDITING INFORMATION
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, ¼ 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.
5 from 1 vote
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Ingredients
 

50 Servings

    Weight

    • 3 lb *Fresh onions, diced
    • 4 oz Fresh garlic, minced
    • - - Low-sodium vegetable stock
    • 3 lb 2 oz *Fresh carrots, diced ½"
    • 1 lb 8 oz *Fresh red bell peppers, diced
    • - - Dry ground chipotle pepper (optional)
    • 5 lb 13 oz Canned low-sodium diced tomatoes
    • 3 lb 7 oz Canned low-sodium tomato sauce
    • 2½ oz Fresh cilantro, chopped
    • 2 oz Chili powder
    • - - Ground cumin
    • - - Salt
    • 2 lb 4 oz *Fresh sweet potatoes, peeled, diced ½"
    • 6 lb Canned low-sodium black beans, drained, rinsed
    • - - OR
    • 6 lb *Dry black beans, cooked (See Notes Section)
    • 2 lb Frozen corn, thawed, drained
    • 2 lb Quinoa, dry
    • - - Water

    Measure

    • 2 qt 1³⁄8 cup *Fresh onions, diced
    • ½ cup Fresh garlic, minced
    • 1 qt 2¼ cups Low-sodium vegetable stock
    • 3 qt 2⅔ cups *Fresh carrots, diced ½"
    • 1 qt ½ cup *Fresh red bell peppers, diced
    • 2 Tbsp Dry ground chipotle pepper (optional)
    • 3 qt 2 cups (1⅓ No. 10 cans) Canned low-sodium diced tomatoes
    • 1 qt 3½ cups (⅔ No. 10 can) Canned low-sodium tomato sauce
    • 2 cups Fresh cilantro, chopped
    • ½ cup Chili powder
    • ½ cup Ground cumin
    • 2 tsp Salt
    • 1 qt 2½ cups *Fresh sweet potatoes, peeled, diced ½"
    • 1 gal (2½ No. 10 cans) Canned low-sodium black beans drained, rinsed
    • - - OR
    • 1 gal *Dry black beans, cooked (See Notes Section)
    • 1 qt 2 cups Frozen corn, thawed, drained
    • 1 qt 1 cup Quinoa, dry
    • 1 qt 3 cups Water

    100 Servings

      Weight

      • 6 lb *Fresh onions, diced
      • 8 oz Fresh garlic, minced
      • 6 lb 8 oz Low-sodium vegetable stock
      • 6 lb 4 oz *Fresh carrots, diced ½"
      • 3 lb *Fresh red bell peppers, diced
      • - - Dry ground chipotle pepper (optional)
      • 11 lb 10 oz Canned low-sodium diced tomatoes
      • 6 lb 14 oz Canned low-sodium tomato sauce
      • 5 oz Fresh cilantro, chopped
      • 4 oz Chili powder
      • 3½ oz Ground cumin
      • - - Salt
      • 4 lb 4 oz *Fresh sweet potatoes, peeled, diced ½"
      • 12 lb Canned low-sodium black beans drained, rinsed
      • - - OR
      • 12 lb *Dry black beans, cooked (See Notes Section)
      • 4 lb Frozen corn, thawed, drained
      • 4 lb Quinoa, dry
      • - - Water

      Measure

      • 1 gal 2¾ cups *Fresh onions, diced
      • 1 cup Fresh garlic, minced
      • 3 qt ½ cup Low-sodium vegetable stock
      • 1 gal 3 qt *Fresh carrots, diced ½"
      • 2 qt 1 cup *Fresh red bell peppers, diced
      • ¼ cup Dry ground chipotle pepper (optional)
      • 1 gal 3 qt (2⅔ No. 10 cans) Canned low-sodium diced tomatoes
      • 3 qt 3 cups (1⅓ No. 10 cans) Canned low-sodium tomato sauce
      • 1 qt Fresh cilantro, chopped
      • 1 cup Chili powder
      • 1 cup Ground cumin
      • 1 Tbsp 1 tsp Salt
      • 3 qt 1 cup *Fresh sweet potatoes, peeled, diced ½"
      • 2 gal (5 No. 10 cans) Canned low-sodium black beans, drained, rinsed
      • - - OR
      • 2 gal *Dry black beans, cooked (See Notes Section)
      • 3 qt Frozen corn, thawed, drained
      • 2 qt 2 cups Quinoa, dry
      • 3 qt 2 cups Water

      Quantity
       

      50 Servings

        Weight

        • 3 lb *Fresh onions, diced
        • 4 oz Fresh garlic, minced
        • - - Low-sodium vegetable stock
        • 3 lb 2 oz *Fresh carrots, diced ½"
        • 1 lb 8 oz *Fresh red bell peppers, diced
        • - - Dry ground chipotle pepper (optional)
        • 5 lb 13 oz Canned low-sodium diced tomatoes
        • 3 lb 7 oz Canned low-sodium tomato sauce
        • 2½ oz Fresh cilantro, chopped
        • 2 oz Chili powder
        • - - Ground cumin
        • - - Salt
        • 2 lb 4 oz *Fresh sweet potatoes, peeled, diced ½"
        • 6 lb Canned low-sodium black beans, drained, rinsed
        • - - OR
        • 6 lb *Dry black beans, cooked (See Notes Section)
        • 2 lb Frozen corn, thawed, drained
        • 2 lb Quinoa, dry
        • - - Water

        Measure

        • 2 qt 1³⁄8 cup *Fresh onions, diced
        • ½ cup Fresh garlic, minced
        • 1 qt 2¼ cups Low-sodium vegetable stock
        • 3 qt 2⅔ cups *Fresh carrots, diced ½"
        • 1 qt ½ cup *Fresh red bell peppers, diced
        • 2 Tbsp Dry ground chipotle pepper (optional)
        • 3 qt 2 cups (1⅓ No. 10 cans) Canned low-sodium diced tomatoes
        • 1 qt 3½ cups (⅔ No. 10 can) Canned low-sodium tomato sauce
        • 2 cups Fresh cilantro, chopped
        • ½ cup Chili powder
        • ½ cup Ground cumin
        • 2 tsp Salt
        • 1 qt 2½ cups *Fresh sweet potatoes, peeled, diced ½"
        • 1 gal (2½ No. 10 cans) Canned low-sodium black beans drained, rinsed
        • - - OR
        • 1 gal *Dry black beans, cooked (See Notes Section)
        • 1 qt 2 cups Frozen corn, thawed, drained
        • 1 qt 1 cup Quinoa, dry
        • 1 qt 3 cups Water

        100 Servings

          Weight

          • 6 lb *Fresh onions, diced
          • 8 oz Fresh garlic, minced
          • 6 lb 8 oz Low-sodium vegetable stock
          • 6 lb 4 oz *Fresh carrots, diced ½"
          • 3 lb *Fresh red bell peppers, diced
          • - - Dry ground chipotle pepper (optional)
          • 11 lb 10 oz Canned low-sodium diced tomatoes
          • 6 lb 14 oz Canned low-sodium tomato sauce
          • 5 oz Fresh cilantro, chopped
          • 4 oz Chili powder
          • 3½ oz Ground cumin
          • - - Salt
          • 4 lb 4 oz *Fresh sweet potatoes, peeled, diced ½"
          • 12 lb Canned low-sodium black beans drained, rinsed
          • - - OR
          • 12 lb *Dry black beans, cooked (See Notes Section)
          • 4 lb Frozen corn, thawed, drained
          • 4 lb Quinoa, dry
          • - - Water

          Measure

          • 1 gal 2¾ cups *Fresh onions, diced
          • 1 cup Fresh garlic, minced
          • 3 qt ½ cup Low-sodium vegetable stock
          • 1 gal 3 qt *Fresh carrots, diced ½"
          • 2 qt 1 cup *Fresh red bell peppers, diced
          • ¼ cup Dry ground chipotle pepper (optional)
          • 1 gal 3 qt (2⅔ No. 10 cans) Canned low-sodium diced tomatoes
          • 3 qt 3 cups (1⅓ No. 10 cans) Canned low-sodium tomato sauce
          • 1 qt Fresh cilantro, chopped
          • 1 cup Chili powder
          • 1 cup Ground cumin
          • 1 Tbsp 1 tsp Salt
          • 3 qt 1 cup *Fresh sweet potatoes, peeled, diced ½"
          • 2 gal (5 No. 10 cans) Canned low-sodium black beans, drained, rinsed
          • - - OR
          • 2 gal *Dry black beans, cooked (See Notes Section)
          • 3 qt Frozen corn, thawed, drained
          • 2 qt 2 cups Quinoa, dry
          • 3 qt 2 cups Water

          Ingredients
           

          50 Servings

            Weight

            • 3 lb *Fresh onions, diced
            • 4 oz Fresh garlic, minced
            • - - Low-sodium vegetable stock
            • 3 lb 2 oz *Fresh carrots, diced ½"
            • 1 lb 8 oz *Fresh red bell peppers, diced
            • - - Dry ground chipotle pepper (optional)
            • 5 lb 13 oz Canned low-sodium diced tomatoes
            • 3 lb 7 oz Canned low-sodium tomato sauce
            • 2½ oz Fresh cilantro, chopped
            • 2 oz Chili powder
            • - - Ground cumin
            • - - Salt
            • 2 lb 4 oz *Fresh sweet potatoes, peeled, diced ½"
            • 6 lb Canned low-sodium black beans, drained, rinsed
            • - - OR
            • 6 lb *Dry black beans, cooked (See Notes Section)
            • 2 lb Frozen corn, thawed, drained
            • 2 lb Quinoa, dry
            • - - Water

            Measure

            • 2 qt 1³⁄8 cup *Fresh onions, diced
            • ½ cup Fresh garlic, minced
            • 1 qt 2¼ cups Low-sodium vegetable stock
            • 3 qt 2⅔ cups *Fresh carrots, diced ½"
            • 1 qt ½ cup *Fresh red bell peppers, diced
            • 2 Tbsp Dry ground chipotle pepper (optional)
            • 3 qt 2 cups (1⅓ No. 10 cans) Canned low-sodium diced tomatoes
            • 1 qt 3½ cups (⅔ No. 10 can) Canned low-sodium tomato sauce
            • 2 cups Fresh cilantro, chopped
            • ½ cup Chili powder
            • ½ cup Ground cumin
            • 2 tsp Salt
            • 1 qt 2½ cups *Fresh sweet potatoes, peeled, diced ½"
            • 1 gal (2½ No. 10 cans) Canned low-sodium black beans drained, rinsed
            • - - OR
            • 1 gal *Dry black beans, cooked (See Notes Section)
            • 1 qt 2 cups Frozen corn, thawed, drained
            • 1 qt 1 cup Quinoa, dry
            • 1 qt 3 cups Water

            100 Servings

              Weight

              • 6 lb *Fresh onions, diced
              • 8 oz Fresh garlic, minced
              • 6 lb 8 oz Low-sodium vegetable stock
              • 6 lb 4 oz *Fresh carrots, diced ½"
              • 3 lb *Fresh red bell peppers, diced
              • - - Dry ground chipotle pepper (optional)
              • 11 lb 10 oz Canned low-sodium diced tomatoes
              • 6 lb 14 oz Canned low-sodium tomato sauce
              • 5 oz Fresh cilantro, chopped
              • 4 oz Chili powder
              • 3½ oz Ground cumin
              • - - Salt
              • 4 lb 4 oz *Fresh sweet potatoes, peeled, diced ½"
              • 12 lb Canned low-sodium black beans drained, rinsed
              • - - OR
              • 12 lb *Dry black beans, cooked (See Notes Section)
              • 4 lb Frozen corn, thawed, drained
              • 4 lb Quinoa, dry
              • - - Water

              Measure

              • 1 gal 2¾ cups *Fresh onions, diced
              • 1 cup Fresh garlic, minced
              • 3 qt ½ cup Low-sodium vegetable stock
              • 1 gal 3 qt *Fresh carrots, diced ½"
              • 2 qt 1 cup *Fresh red bell peppers, diced
              • ¼ cup Dry ground chipotle pepper (optional)
              • 1 gal 3 qt (2⅔ No. 10 cans) Canned low-sodium diced tomatoes
              • 3 qt 3 cups (1⅓ No. 10 cans) Canned low-sodium tomato sauce
              • 1 qt Fresh cilantro, chopped
              • 1 cup Chili powder
              • 1 cup Ground cumin
              • 1 Tbsp 1 tsp Salt
              • 3 qt 1 cup *Fresh sweet potatoes, peeled, diced ½"
              • 2 gal (5 No. 10 cans) Canned low-sodium black beans, drained, rinsed
              • - - OR
              • 2 gal *Dry black beans, cooked (See Notes Section)
              • 3 qt Frozen corn, thawed, drained
              • 2 qt 2 cups Quinoa, dry
              • 3 qt 2 cups Water

              Quantity
               

              50 Servings

                Weight

                • 3 lb *Fresh onions, diced
                • 4 oz Fresh garlic, minced
                • - - Low-sodium vegetable stock
                • 3 lb 2 oz *Fresh carrots, diced ½"
                • 1 lb 8 oz *Fresh red bell peppers, diced
                • - - Dry ground chipotle pepper (optional)
                • 5 lb 13 oz Canned low-sodium diced tomatoes
                • 3 lb 7 oz Canned low-sodium tomato sauce
                • 2½ oz Fresh cilantro, chopped
                • 2 oz Chili powder
                • - - Ground cumin
                • - - Salt
                • 2 lb 4 oz *Fresh sweet potatoes, peeled, diced ½"
                • 6 lb Canned low-sodium black beans, drained, rinsed
                • - - OR
                • 6 lb *Dry black beans, cooked (See Notes Section)
                • 2 lb Frozen corn, thawed, drained
                • 2 lb Quinoa, dry
                • - - Water

                Measure

                • 2 qt 1³⁄8 cup *Fresh onions, diced
                • ½ cup Fresh garlic, minced
                • 1 qt 2¼ cups Low-sodium vegetable stock
                • 3 qt 2⅔ cups *Fresh carrots, diced ½"
                • 1 qt ½ cup *Fresh red bell peppers, diced
                • 2 Tbsp Dry ground chipotle pepper (optional)
                • 3 qt 2 cups (1⅓ No. 10 cans) Canned low-sodium diced tomatoes
                • 1 qt 3½ cups (⅔ No. 10 can) Canned low-sodium tomato sauce
                • 2 cups Fresh cilantro, chopped
                • ½ cup Chili powder
                • ½ cup Ground cumin
                • 2 tsp Salt
                • 1 qt 2½ cups *Fresh sweet potatoes, peeled, diced ½"
                • 1 gal (2½ No. 10 cans) Canned low-sodium black beans drained, rinsed
                • - - OR
                • 1 gal *Dry black beans, cooked (See Notes Section)
                • 1 qt 2 cups Frozen corn, thawed, drained
                • 1 qt 1 cup Quinoa, dry
                • 1 qt 3 cups Water

                100 Servings

                  Weight

                  • 6 lb *Fresh onions, diced
                  • 8 oz Fresh garlic, minced
                  • 6 lb 8 oz Low-sodium vegetable stock
                  • 6 lb 4 oz *Fresh carrots, diced ½"
                  • 3 lb *Fresh red bell peppers, diced
                  • - - Dry ground chipotle pepper (optional)
                  • 11 lb 10 oz Canned low-sodium diced tomatoes
                  • 6 lb 14 oz Canned low-sodium tomato sauce
                  • 5 oz Fresh cilantro, chopped
                  • 4 oz Chili powder
                  • 3½ oz Ground cumin
                  • - - Salt
                  • 4 lb 4 oz *Fresh sweet potatoes, peeled, diced ½"
                  • 12 lb Canned low-sodium black beans drained, rinsed
                  • - - OR
                  • 12 lb *Dry black beans, cooked (See Notes Section)
                  • 4 lb Frozen corn, thawed, drained
                  • 4 lb Quinoa, dry
                  • - - Water

                  Measure

                  • 1 gal 2¾ cups *Fresh onions, diced
                  • 1 cup Fresh garlic, minced
                  • 3 qt ½ cup Low-sodium vegetable stock
                  • 1 gal 3 qt *Fresh carrots, diced ½"
                  • 2 qt 1 cup *Fresh red bell peppers, diced
                  • ¼ cup Dry ground chipotle pepper (optional)
                  • 1 gal 3 qt (2⅔ No. 10 cans) Canned low-sodium diced tomatoes
                  • 3 qt 3 cups (1⅓ No. 10 cans) Canned low-sodium tomato sauce
                  • 1 qt Fresh cilantro, chopped
                  • 1 cup Chili powder
                  • 1 cup Ground cumin
                  • 1 Tbsp 1 tsp Salt
                  • 3 qt 1 cup *Fresh sweet potatoes, peeled, diced ½"
                  • 2 gal (5 No. 10 cans) Canned low-sodium black beans, drained, rinsed
                  • - - OR
                  • 2 gal *Dry black beans, cooked (See Notes Section)
                  • 3 qt Frozen corn, thawed, drained
                  • 2 qt 2 cups Quinoa, dry
                  • 3 qt 2 cups Water
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • 3 lb *Fresh onions, diced
                    • 4 oz Fresh garlic, minced
                    • - - Low-sodium vegetable stock
                    • 3 lb 2 oz *Fresh carrots, diced ½"
                    • 1 lb 8 oz *Fresh red bell peppers, diced
                    • - - Dry ground chipotle pepper (optional)
                    • 5 lb 13 oz Canned low-sodium diced tomatoes
                    • 3 lb 7 oz Canned low-sodium tomato sauce
                    • 2½ oz Fresh cilantro, chopped
                    • 2 oz Chili powder
                    • - - Ground cumin
                    • - - Salt
                    • 2 lb 4 oz *Fresh sweet potatoes, peeled, diced ½"
                    • 6 lb Canned low-sodium black beans, drained, rinsed
                    • - - OR
                    • 6 lb *Dry black beans, cooked (See Notes Section)
                    • 2 lb Frozen corn, thawed, drained
                    • 2 lb Quinoa, dry
                    • - - Water

                    Measure

                    • 2 qt 1³⁄8 cup *Fresh onions, diced
                    • ½ cup Fresh garlic, minced
                    • 1 qt 2¼ cups Low-sodium vegetable stock
                    • 3 qt 2⅔ cups *Fresh carrots, diced ½"
                    • 1 qt ½ cup *Fresh red bell peppers, diced
                    • 2 Tbsp Dry ground chipotle pepper (optional)
                    • 3 qt 2 cups (1⅓ No. 10 cans) Canned low-sodium diced tomatoes
                    • 1 qt 3½ cups (⅔ No. 10 can) Canned low-sodium tomato sauce
                    • 2 cups Fresh cilantro, chopped
                    • ½ cup Chili powder
                    • ½ cup Ground cumin
                    • 2 tsp Salt
                    • 1 qt 2½ cups *Fresh sweet potatoes, peeled, diced ½"
                    • 1 gal (2½ No. 10 cans) Canned low-sodium black beans drained, rinsed
                    • - - OR
                    • 1 gal *Dry black beans, cooked (See Notes Section)
                    • 1 qt 2 cups Frozen corn, thawed, drained
                    • 1 qt 1 cup Quinoa, dry
                    • 1 qt 3 cups Water

                    100 Servings

                      Weight

                      • 6 lb *Fresh onions, diced
                      • 8 oz Fresh garlic, minced
                      • 6 lb 8 oz Low-sodium vegetable stock
                      • 6 lb 4 oz *Fresh carrots, diced ½"
                      • 3 lb *Fresh red bell peppers, diced
                      • - - Dry ground chipotle pepper (optional)
                      • 11 lb 10 oz Canned low-sodium diced tomatoes
                      • 6 lb 14 oz Canned low-sodium tomato sauce
                      • 5 oz Fresh cilantro, chopped
                      • 4 oz Chili powder
                      • 3½ oz Ground cumin
                      • - - Salt
                      • 4 lb 4 oz *Fresh sweet potatoes, peeled, diced ½"
                      • 12 lb Canned low-sodium black beans drained, rinsed
                      • - - OR
                      • 12 lb *Dry black beans, cooked (See Notes Section)
                      • 4 lb Frozen corn, thawed, drained
                      • 4 lb Quinoa, dry
                      • - - Water

                      Measure

                      • 1 gal 2¾ cups *Fresh onions, diced
                      • 1 cup Fresh garlic, minced
                      • 3 qt ½ cup Low-sodium vegetable stock
                      • 1 gal 3 qt *Fresh carrots, diced ½"
                      • 2 qt 1 cup *Fresh red bell peppers, diced
                      • ¼ cup Dry ground chipotle pepper (optional)
                      • 1 gal 3 qt (2⅔ No. 10 cans) Canned low-sodium diced tomatoes
                      • 3 qt 3 cups (1⅓ No. 10 cans) Canned low-sodium tomato sauce
                      • 1 qt Fresh cilantro, chopped
                      • 1 cup Chili powder
                      • 1 cup Ground cumin
                      • 1 Tbsp 1 tsp Salt
                      • 3 qt 1 cup *Fresh sweet potatoes, peeled, diced ½"
                      • 2 gal (5 No. 10 cans) Canned low-sodium black beans, drained, rinsed
                      • - - OR
                      • 2 gal *Dry black beans, cooked (See Notes Section)
                      • 3 qt Frozen corn, thawed, drained
                      • 2 qt 2 cups Quinoa, dry
                      • 3 qt 2 cups Water

                      Quantity
                       

                      50 Servings

                        Weight

                        • 3 lb *Fresh onions, diced
                        • 4 oz Fresh garlic, minced
                        • - - Low-sodium vegetable stock
                        • 3 lb 2 oz *Fresh carrots, diced ½"
                        • 1 lb 8 oz *Fresh red bell peppers, diced
                        • - - Dry ground chipotle pepper (optional)
                        • 5 lb 13 oz Canned low-sodium diced tomatoes
                        • 3 lb 7 oz Canned low-sodium tomato sauce
                        • 2½ oz Fresh cilantro, chopped
                        • 2 oz Chili powder
                        • - - Ground cumin
                        • - - Salt
                        • 2 lb 4 oz *Fresh sweet potatoes, peeled, diced ½"
                        • 6 lb Canned low-sodium black beans, drained, rinsed
                        • - - OR
                        • 6 lb *Dry black beans, cooked (See Notes Section)
                        • 2 lb Frozen corn, thawed, drained
                        • 2 lb Quinoa, dry
                        • - - Water

                        Measure

                        • 2 qt 1³⁄8 cup *Fresh onions, diced
                        • ½ cup Fresh garlic, minced
                        • 1 qt 2¼ cups Low-sodium vegetable stock
                        • 3 qt 2⅔ cups *Fresh carrots, diced ½"
                        • 1 qt ½ cup *Fresh red bell peppers, diced
                        • 2 Tbsp Dry ground chipotle pepper (optional)
                        • 3 qt 2 cups (1⅓ No. 10 cans) Canned low-sodium diced tomatoes
                        • 1 qt 3½ cups (⅔ No. 10 can) Canned low-sodium tomato sauce
                        • 2 cups Fresh cilantro, chopped
                        • ½ cup Chili powder
                        • ½ cup Ground cumin
                        • 2 tsp Salt
                        • 1 qt 2½ cups *Fresh sweet potatoes, peeled, diced ½"
                        • 1 gal (2½ No. 10 cans) Canned low-sodium black beans drained, rinsed
                        • - - OR
                        • 1 gal *Dry black beans, cooked (See Notes Section)
                        • 1 qt 2 cups Frozen corn, thawed, drained
                        • 1 qt 1 cup Quinoa, dry
                        • 1 qt 3 cups Water

                        100 Servings

                          Weight

                          • 6 lb *Fresh onions, diced
                          • 8 oz Fresh garlic, minced
                          • 6 lb 8 oz Low-sodium vegetable stock
                          • 6 lb 4 oz *Fresh carrots, diced ½"
                          • 3 lb *Fresh red bell peppers, diced
                          • - - Dry ground chipotle pepper (optional)
                          • 11 lb 10 oz Canned low-sodium diced tomatoes
                          • 6 lb 14 oz Canned low-sodium tomato sauce
                          • 5 oz Fresh cilantro, chopped
                          • 4 oz Chili powder
                          • 3½ oz Ground cumin
                          • - - Salt
                          • 4 lb 4 oz *Fresh sweet potatoes, peeled, diced ½"
                          • 12 lb Canned low-sodium black beans drained, rinsed
                          • - - OR
                          • 12 lb *Dry black beans, cooked (See Notes Section)
                          • 4 lb Frozen corn, thawed, drained
                          • 4 lb Quinoa, dry
                          • - - Water

                          Measure

                          • 1 gal 2¾ cups *Fresh onions, diced
                          • 1 cup Fresh garlic, minced
                          • 3 qt ½ cup Low-sodium vegetable stock
                          • 1 gal 3 qt *Fresh carrots, diced ½"
                          • 2 qt 1 cup *Fresh red bell peppers, diced
                          • ¼ cup Dry ground chipotle pepper (optional)
                          • 1 gal 3 qt (2⅔ No. 10 cans) Canned low-sodium diced tomatoes
                          • 3 qt 3 cups (1⅓ No. 10 cans) Canned low-sodium tomato sauce
                          • 1 qt Fresh cilantro, chopped
                          • 1 cup Chili powder
                          • 1 cup Ground cumin
                          • 1 Tbsp 1 tsp Salt
                          • 3 qt 1 cup *Fresh sweet potatoes, peeled, diced ½"
                          • 2 gal (5 No. 10 cans) Canned low-sodium black beans, drained, rinsed
                          • - - OR
                          • 2 gal *Dry black beans, cooked (See Notes Section)
                          • 3 qt Frozen corn, thawed, drained
                          • 2 qt 2 cups Quinoa, dry
                          • 3 qt 2 cups Water
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • 3 lb *Fresh onions, diced
                            • 4 oz Fresh garlic, minced
                            • - - Low-sodium vegetable stock
                            • 3 lb 2 oz *Fresh carrots, diced ½"
                            • 1 lb 8 oz *Fresh red bell peppers, diced
                            • - - Dry ground chipotle pepper (optional)
                            • 5 lb 13 oz Canned low-sodium diced tomatoes
                            • 3 lb 7 oz Canned low-sodium tomato sauce
                            • 2½ oz Fresh cilantro, chopped
                            • 2 oz Chili powder
                            • - - Ground cumin
                            • - - Salt
                            • 2 lb 4 oz *Fresh sweet potatoes, peeled, diced ½"
                            • 6 lb Canned low-sodium black beans, drained, rinsed
                            • - - OR
                            • 6 lb *Dry black beans, cooked (See Notes Section)
                            • 2 lb Frozen corn, thawed, drained
                            • 2 lb Quinoa, dry
                            • - - Water

                            Measure

                            • 2 qt 1³⁄8 cup *Fresh onions, diced
                            • ½ cup Fresh garlic, minced
                            • 1 qt 2¼ cups Low-sodium vegetable stock
                            • 3 qt 2⅔ cups *Fresh carrots, diced ½"
                            • 1 qt ½ cup *Fresh red bell peppers, diced
                            • 2 Tbsp Dry ground chipotle pepper (optional)
                            • 3 qt 2 cups (1⅓ No. 10 cans) Canned low-sodium diced tomatoes
                            • 1 qt 3½ cups (⅔ No. 10 can) Canned low-sodium tomato sauce
                            • 2 cups Fresh cilantro, chopped
                            • ½ cup Chili powder
                            • ½ cup Ground cumin
                            • 2 tsp Salt
                            • 1 qt 2½ cups *Fresh sweet potatoes, peeled, diced ½"
                            • 1 gal (2½ No. 10 cans) Canned low-sodium black beans drained, rinsed
                            • - - OR
                            • 1 gal *Dry black beans, cooked (See Notes Section)
                            • 1 qt 2 cups Frozen corn, thawed, drained
                            • 1 qt 1 cup Quinoa, dry
                            • 1 qt 3 cups Water

                            100 Servings

                              Weight

                              • 6 lb *Fresh onions, diced
                              • 8 oz Fresh garlic, minced
                              • 6 lb 8 oz Low-sodium vegetable stock
                              • 6 lb 4 oz *Fresh carrots, diced ½"
                              • 3 lb *Fresh red bell peppers, diced
                              • - - Dry ground chipotle pepper (optional)
                              • 11 lb 10 oz Canned low-sodium diced tomatoes
                              • 6 lb 14 oz Canned low-sodium tomato sauce
                              • 5 oz Fresh cilantro, chopped
                              • 4 oz Chili powder
                              • 3½ oz Ground cumin
                              • - - Salt
                              • 4 lb 4 oz *Fresh sweet potatoes, peeled, diced ½"
                              • 12 lb Canned low-sodium black beans drained, rinsed
                              • - - OR
                              • 12 lb *Dry black beans, cooked (See Notes Section)
                              • 4 lb Frozen corn, thawed, drained
                              • 4 lb Quinoa, dry
                              • - - Water

                              Measure

                              • 1 gal 2¾ cups *Fresh onions, diced
                              • 1 cup Fresh garlic, minced
                              • 3 qt ½ cup Low-sodium vegetable stock
                              • 1 gal 3 qt *Fresh carrots, diced ½"
                              • 2 qt 1 cup *Fresh red bell peppers, diced
                              • ¼ cup Dry ground chipotle pepper (optional)
                              • 1 gal 3 qt (2⅔ No. 10 cans) Canned low-sodium diced tomatoes
                              • 3 qt 3 cups (1⅓ No. 10 cans) Canned low-sodium tomato sauce
                              • 1 qt Fresh cilantro, chopped
                              • 1 cup Chili powder
                              • 1 cup Ground cumin
                              • 1 Tbsp 1 tsp Salt
                              • 3 qt 1 cup *Fresh sweet potatoes, peeled, diced ½"
                              • 2 gal (5 No. 10 cans) Canned low-sodium black beans, drained, rinsed
                              • - - OR
                              • 2 gal *Dry black beans, cooked (See Notes Section)
                              • 3 qt Frozen corn, thawed, drained
                              • 2 qt 2 cups Quinoa, dry
                              • 3 qt 2 cups Water

                              Quantity
                               

                              50 Servings

                                Weight

                                • 3 lb *Fresh onions, diced
                                • 4 oz Fresh garlic, minced
                                • - - Low-sodium vegetable stock
                                • 3 lb 2 oz *Fresh carrots, diced ½"
                                • 1 lb 8 oz *Fresh red bell peppers, diced
                                • - - Dry ground chipotle pepper (optional)
                                • 5 lb 13 oz Canned low-sodium diced tomatoes
                                • 3 lb 7 oz Canned low-sodium tomato sauce
                                • 2½ oz Fresh cilantro, chopped
                                • 2 oz Chili powder
                                • - - Ground cumin
                                • - - Salt
                                • 2 lb 4 oz *Fresh sweet potatoes, peeled, diced ½"
                                • 6 lb Canned low-sodium black beans, drained, rinsed
                                • - - OR
                                • 6 lb *Dry black beans, cooked (See Notes Section)
                                • 2 lb Frozen corn, thawed, drained
                                • 2 lb Quinoa, dry
                                • - - Water

                                Measure

                                • 2 qt 1³⁄8 cup *Fresh onions, diced
                                • ½ cup Fresh garlic, minced
                                • 1 qt 2¼ cups Low-sodium vegetable stock
                                • 3 qt 2⅔ cups *Fresh carrots, diced ½"
                                • 1 qt ½ cup *Fresh red bell peppers, diced
                                • 2 Tbsp Dry ground chipotle pepper (optional)
                                • 3 qt 2 cups (1⅓ No. 10 cans) Canned low-sodium diced tomatoes
                                • 1 qt 3½ cups (⅔ No. 10 can) Canned low-sodium tomato sauce
                                • 2 cups Fresh cilantro, chopped
                                • ½ cup Chili powder
                                • ½ cup Ground cumin
                                • 2 tsp Salt
                                • 1 qt 2½ cups *Fresh sweet potatoes, peeled, diced ½"
                                • 1 gal (2½ No. 10 cans) Canned low-sodium black beans drained, rinsed
                                • - - OR
                                • 1 gal *Dry black beans, cooked (See Notes Section)
                                • 1 qt 2 cups Frozen corn, thawed, drained
                                • 1 qt 1 cup Quinoa, dry
                                • 1 qt 3 cups Water

                                100 Servings

                                  Weight

                                  • 6 lb *Fresh onions, diced
                                  • 8 oz Fresh garlic, minced
                                  • 6 lb 8 oz Low-sodium vegetable stock
                                  • 6 lb 4 oz *Fresh carrots, diced ½"
                                  • 3 lb *Fresh red bell peppers, diced
                                  • - - Dry ground chipotle pepper (optional)
                                  • 11 lb 10 oz Canned low-sodium diced tomatoes
                                  • 6 lb 14 oz Canned low-sodium tomato sauce
                                  • 5 oz Fresh cilantro, chopped
                                  • 4 oz Chili powder
                                  • 3½ oz Ground cumin
                                  • - - Salt
                                  • 4 lb 4 oz *Fresh sweet potatoes, peeled, diced ½"
                                  • 12 lb Canned low-sodium black beans drained, rinsed
                                  • - - OR
                                  • 12 lb *Dry black beans, cooked (See Notes Section)
                                  • 4 lb Frozen corn, thawed, drained
                                  • 4 lb Quinoa, dry
                                  • - - Water

                                  Measure

                                  • 1 gal 2¾ cups *Fresh onions, diced
                                  • 1 cup Fresh garlic, minced
                                  • 3 qt ½ cup Low-sodium vegetable stock
                                  • 1 gal 3 qt *Fresh carrots, diced ½"
                                  • 2 qt 1 cup *Fresh red bell peppers, diced
                                  • ¼ cup Dry ground chipotle pepper (optional)
                                  • 1 gal 3 qt (2⅔ No. 10 cans) Canned low-sodium diced tomatoes
                                  • 3 qt 3 cups (1⅓ No. 10 cans) Canned low-sodium tomato sauce
                                  • 1 qt Fresh cilantro, chopped
                                  • 1 cup Chili powder
                                  • 1 cup Ground cumin
                                  • 1 Tbsp 1 tsp Salt
                                  • 3 qt 1 cup *Fresh sweet potatoes, peeled, diced ½"
                                  • 2 gal (5 No. 10 cans) Canned low-sodium black beans, drained, rinsed
                                  • - - OR
                                  • 2 gal *Dry black beans, cooked (See Notes Section)
                                  • 3 qt Frozen corn, thawed, drained
                                  • 2 qt 2 cups Quinoa, dry
                                  • 3 qt 2 cups Water
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • 3 lb *Fresh onions, diced
                                    • 4 oz Fresh garlic, minced
                                    • - - Low-sodium vegetable stock
                                    • 3 lb 2 oz *Fresh carrots, diced ½"
                                    • 1 lb 8 oz *Fresh red bell peppers, diced
                                    • - - Dry ground chipotle pepper (optional)
                                    • 5 lb 13 oz Canned low-sodium diced tomatoes
                                    • 3 lb 7 oz Canned low-sodium tomato sauce
                                    • 2½ oz Fresh cilantro, chopped
                                    • 2 oz Chili powder
                                    • - - Ground cumin
                                    • - - Salt
                                    • 2 lb 4 oz *Fresh sweet potatoes, peeled, diced ½"
                                    • 6 lb Canned low-sodium black beans, drained, rinsed
                                    • - - OR
                                    • 6 lb *Dry black beans, cooked (See Notes Section)
                                    • 2 lb Frozen corn, thawed, drained
                                    • 2 lb Quinoa, dry
                                    • - - Water

                                    Measure

                                    • 2 qt 1³⁄8 cup *Fresh onions, diced
                                    • ½ cup Fresh garlic, minced
                                    • 1 qt 2¼ cups Low-sodium vegetable stock
                                    • 3 qt 2⅔ cups *Fresh carrots, diced ½"
                                    • 1 qt ½ cup *Fresh red bell peppers, diced
                                    • 2 Tbsp Dry ground chipotle pepper (optional)
                                    • 3 qt 2 cups (1⅓ No. 10 cans) Canned low-sodium diced tomatoes
                                    • 1 qt 3½ cups (⅔ No. 10 can) Canned low-sodium tomato sauce
                                    • 2 cups Fresh cilantro, chopped
                                    • ½ cup Chili powder
                                    • ½ cup Ground cumin
                                    • 2 tsp Salt
                                    • 1 qt 2½ cups *Fresh sweet potatoes, peeled, diced ½"
                                    • 1 gal (2½ No. 10 cans) Canned low-sodium black beans drained, rinsed
                                    • - - OR
                                    • 1 gal *Dry black beans, cooked (See Notes Section)
                                    • 1 qt 2 cups Frozen corn, thawed, drained
                                    • 1 qt 1 cup Quinoa, dry
                                    • 1 qt 3 cups Water

                                    100 Servings

                                      Weight

                                      • 6 lb *Fresh onions, diced
                                      • 8 oz Fresh garlic, minced
                                      • 6 lb 8 oz Low-sodium vegetable stock
                                      • 6 lb 4 oz *Fresh carrots, diced ½"
                                      • 3 lb *Fresh red bell peppers, diced
                                      • - - Dry ground chipotle pepper (optional)
                                      • 11 lb 10 oz Canned low-sodium diced tomatoes
                                      • 6 lb 14 oz Canned low-sodium tomato sauce
                                      • 5 oz Fresh cilantro, chopped
                                      • 4 oz Chili powder
                                      • 3½ oz Ground cumin
                                      • - - Salt
                                      • 4 lb 4 oz *Fresh sweet potatoes, peeled, diced ½"
                                      • 12 lb Canned low-sodium black beans drained, rinsed
                                      • - - OR
                                      • 12 lb *Dry black beans, cooked (See Notes Section)
                                      • 4 lb Frozen corn, thawed, drained
                                      • 4 lb Quinoa, dry
                                      • - - Water

                                      Measure

                                      • 1 gal 2¾ cups *Fresh onions, diced
                                      • 1 cup Fresh garlic, minced
                                      • 3 qt ½ cup Low-sodium vegetable stock
                                      • 1 gal 3 qt *Fresh carrots, diced ½"
                                      • 2 qt 1 cup *Fresh red bell peppers, diced
                                      • ¼ cup Dry ground chipotle pepper (optional)
                                      • 1 gal 3 qt (2⅔ No. 10 cans) Canned low-sodium diced tomatoes
                                      • 3 qt 3 cups (1⅓ No. 10 cans) Canned low-sodium tomato sauce
                                      • 1 qt Fresh cilantro, chopped
                                      • 1 cup Chili powder
                                      • 1 cup Ground cumin
                                      • 1 Tbsp 1 tsp Salt
                                      • 3 qt 1 cup *Fresh sweet potatoes, peeled, diced ½"
                                      • 2 gal (5 No. 10 cans) Canned low-sodium black beans, drained, rinsed
                                      • - - OR
                                      • 2 gal *Dry black beans, cooked (See Notes Section)
                                      • 3 qt Frozen corn, thawed, drained
                                      • 2 qt 2 cups Quinoa, dry
                                      • 3 qt 2 cups Water

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • 3 lb *Fresh onions, diced
                                        • 4 oz Fresh garlic, minced
                                        • - - Low-sodium vegetable stock
                                        • 3 lb 2 oz *Fresh carrots, diced ½"
                                        • 1 lb 8 oz *Fresh red bell peppers, diced
                                        • - - Dry ground chipotle pepper (optional)
                                        • 5 lb 13 oz Canned low-sodium diced tomatoes
                                        • 3 lb 7 oz Canned low-sodium tomato sauce
                                        • 2½ oz Fresh cilantro, chopped
                                        • 2 oz Chili powder
                                        • - - Ground cumin
                                        • - - Salt
                                        • 2 lb 4 oz *Fresh sweet potatoes, peeled, diced ½"
                                        • 6 lb Canned low-sodium black beans, drained, rinsed
                                        • - - OR
                                        • 6 lb *Dry black beans, cooked (See Notes Section)
                                        • 2 lb Frozen corn, thawed, drained
                                        • 2 lb Quinoa, dry
                                        • - - Water

                                        Measure

                                        • 2 qt 1³⁄8 cup *Fresh onions, diced
                                        • ½ cup Fresh garlic, minced
                                        • 1 qt 2¼ cups Low-sodium vegetable stock
                                        • 3 qt 2⅔ cups *Fresh carrots, diced ½"
                                        • 1 qt ½ cup *Fresh red bell peppers, diced
                                        • 2 Tbsp Dry ground chipotle pepper (optional)
                                        • 3 qt 2 cups (1⅓ No. 10 cans) Canned low-sodium diced tomatoes
                                        • 1 qt 3½ cups (⅔ No. 10 can) Canned low-sodium tomato sauce
                                        • 2 cups Fresh cilantro, chopped
                                        • ½ cup Chili powder
                                        • ½ cup Ground cumin
                                        • 2 tsp Salt
                                        • 1 qt 2½ cups *Fresh sweet potatoes, peeled, diced ½"
                                        • 1 gal (2½ No. 10 cans) Canned low-sodium black beans drained, rinsed
                                        • - - OR
                                        • 1 gal *Dry black beans, cooked (See Notes Section)
                                        • 1 qt 2 cups Frozen corn, thawed, drained
                                        • 1 qt 1 cup Quinoa, dry
                                        • 1 qt 3 cups Water

                                        100 Servings

                                          Weight

                                          • 6 lb *Fresh onions, diced
                                          • 8 oz Fresh garlic, minced
                                          • 6 lb 8 oz Low-sodium vegetable stock
                                          • 6 lb 4 oz *Fresh carrots, diced ½"
                                          • 3 lb *Fresh red bell peppers, diced
                                          • - - Dry ground chipotle pepper (optional)
                                          • 11 lb 10 oz Canned low-sodium diced tomatoes
                                          • 6 lb 14 oz Canned low-sodium tomato sauce
                                          • 5 oz Fresh cilantro, chopped
                                          • 4 oz Chili powder
                                          • 3½ oz Ground cumin
                                          • - - Salt
                                          • 4 lb 4 oz *Fresh sweet potatoes, peeled, diced ½"
                                          • 12 lb Canned low-sodium black beans drained, rinsed
                                          • - - OR
                                          • 12 lb *Dry black beans, cooked (See Notes Section)
                                          • 4 lb Frozen corn, thawed, drained
                                          • 4 lb Quinoa, dry
                                          • - - Water

                                          Measure

                                          • 1 gal 2¾ cups *Fresh onions, diced
                                          • 1 cup Fresh garlic, minced
                                          • 3 qt ½ cup Low-sodium vegetable stock
                                          • 1 gal 3 qt *Fresh carrots, diced ½"
                                          • 2 qt 1 cup *Fresh red bell peppers, diced
                                          • ¼ cup Dry ground chipotle pepper (optional)
                                          • 1 gal 3 qt (2⅔ No. 10 cans) Canned low-sodium diced tomatoes
                                          • 3 qt 3 cups (1⅓ No. 10 cans) Canned low-sodium tomato sauce
                                          • 1 qt Fresh cilantro, chopped
                                          • 1 cup Chili powder
                                          • 1 cup Ground cumin
                                          • 1 Tbsp 1 tsp Salt
                                          • 3 qt 1 cup *Fresh sweet potatoes, peeled, diced ½"
                                          • 2 gal (5 No. 10 cans) Canned low-sodium black beans, drained, rinsed
                                          • - - OR
                                          • 2 gal *Dry black beans, cooked (See Notes Section)
                                          • 3 qt Frozen corn, thawed, drained
                                          • 2 qt 2 cups Quinoa, dry
                                          • 3 qt 2 cups Water
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Coat a roasting pan/square head pan (20⅞” x 17³⁄8” x 7”) with pan release spray. Sauté 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 2½”).
                                            For 50 servings, use 2 pans.
                                            For 100 servings, 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 bring to a boil. Reduce heat to low and simmer until water is completely absorbed, about 15 minutes. When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will only appear when it is fully cooked.
                                          • Critical Control Point: Hold for hot service at 135 °F or higher.
                                          • Portion 8 fl oz ladle (1 cup) chili. Serve with No. 16 scoop (¼ cup) cooked quinoa.
                                          • If desired, serve chili with ¼ cup brown rice in place of quinoa.

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Smokin’ Powerhouse Chili USDA Recipe for Schools
                                          Amount Per Serving 1 cup (8 fl oz ladle) chili and ¼ cup (No. 16 scoop) quinoa.
                                          Calories 183.6 Calories from Fat 15
                                          % Daily Value*
                                          Total Fat 1.66g3%
                                          Saturated Fat 0.18g1%
                                          Cholesterol 0mg0%
                                          Sodium 255.97mg11%
                                          Total Carbohydrate 37.5g13%
                                          Dietary Fiber 7.6g32%
                                          Protein 7.45g15%
                                          Vitamin A 9023.99IU180%
                                          Vitamin C 38.82mg47%
                                          Calcium 62.8mg6%
                                          Iron 2.98mg17%
                                          *
                                          *Marketing Guide
                                          50 Servings:
                                          Mature onions: 3 lb 8 oz
                                          Carrots: 4 lb 8 oz
                                          Red bell peppers: 2 lb
                                          Sweet potatoes: 3 lb
                                          Dry black beans: 3 lb 8 oz
                                          100 Servings:
                                          Mature onions: 7 lb
                                          Carrots: 9 lb
                                          Red bell peppers: 4 lb
                                          Sweet potatoes: 6 lb
                                          Dry black beans: 7 lb

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.
                                          Special tip for preparing dry beans:
                                          SOAKING BEANS
                                          OVERNIGHT METHOD: Add 1¾ qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.
                                          QUICK-SOAK METHOD: Boil 1¾ 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 1¾ 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 2¼ cups dry or 4½ cups cooked beans.
                                          Yield / Volume
                                          50 Servings:
                                          About 27 lb
                                          About 3 gal 2 qt/2 steam table pans
                                          100 Servings:
                                          About 56 lb
                                          About 7 gal/4 steam table pans