Add some heat to your K-12 menu with this vegetarian chili made with
a perfect combination of vegetables, beans, spices, and Low Sodium V8® 100% Vegetable Juice.
- Total time:
- Serving size:
SERVING (1 CUP; 8 OZ LADLE)
|
Ingredient
|
Weight
|
Measure
|
|
vegetable oil |
4.000 oz. |
0.5 cup |
|
onion , chopped |
16.000 oz. |
4 cup |
|
green pepper , chopped |
12.000 oz. |
2 cup |
|
carrot , chopped |
8.000 oz. |
1.75 cup |
|
chili powder |
|
3 tbsp. |
|
garlic powder |
|
1 tbsp. |
|
cumin , ground |
|
1 tbsp. |
|
Low Sodium V8® Vegetable Juice |
|
10 cup |
|
red wine vinegar |
|
0.25 cup |
|
low sodium black beans , canned, undrained |
48.000 oz. |
5.667 cup |
|
low sodium pinto beans , canned, undrained |
48.000 oz. |
5.667 cup |
|
Cheddar cheese , shredded |
4.500 oz. |
1.125 cup |
1. Heat oil in saucepot. Add onion, pepper, carrots, garlic, chili powder and cumin. Cook until vegetables are tender.
2. Add Low Sodium V8® Vegetable Juice. Heat to a boil. Cover. Cook over low heat for 5 minutes.
3. Add un-drained beans. Heat through.
CCP: Heat until internal temperature is 165ºF or higher for 15 seconds.
4. To serve, using an 8 oz. ladle, portion 1 cup into bowl. Top with 1 tablespoon (1/4 oz.) cheese. Serve immediately.
CCP: Hold at 140ºF or higher.
*Child Nutrition Contribution Table indicates beans counted as meat/meat alternate.
**See tip section for beans counting as vegetable component.
Add some heat to your K-12 menu with this vegetarian chili made with
a perfect combination of vegetables, beans, spices, and Low Sodium V8® 100% Vegetable Juice.
- Total time:
- Serving size:
SERVING (1 CUP; 8 OZ LADLE)
|
Ingredient
|
Weight
|
Measure
|
|
vegetable oil |
4.000 oz. |
0.5 cup |
|
onion , chopped |
16.000 oz. |
4 cup |
|
green pepper , chopped |
12.000 oz. |
2 cup |
|
carrot , chopped |
8.000 oz. |
1.75 cup |
|
chili powder |
|
3 tbsp. |
|
garlic powder |
|
1 tbsp. |
|
cumin , ground |
|
1 tbsp. |
|
Low Sodium V8® Vegetable Juice |
|
10 cup |
|
red wine vinegar |
|
0.25 cup |
|
low sodium black beans , canned, undrained |
48.000 oz. |
5.667 cup |
|
low sodium pinto beans , canned, undrained |
48.000 oz. |
5.667 cup |
|
Cheddar cheese , shredded |
4.500 oz. |
1.125 cup |
1. Heat oil in saucepot. Add onion, pepper, carrots, garlic, chili powder and cumin. Cook until vegetables are tender.
2. Add Low Sodium V8® Vegetable Juice. Heat to a boil. Cover. Cook over low heat for 5 minutes.
3. Add un-drained beans. Heat through.
CCP: Heat until internal temperature is 165ºF or higher for 15 seconds.
4. To serve, using an 8 oz. ladle, portion 1 cup into bowl. Top with 1 tablespoon (1/4 oz.) cheese. Serve immediately.
CCP: Hold at 140ºF or higher.
*Child Nutrition Contribution Table indicates beans counted as meat/meat alternate.
**See tip section for beans counting as vegetable component.
