Meals & Beverages

RECIPES

VEGETABLE CHILI

Made With:

Product

Campbell’s® Signature Frozen Low Sodium Vegetarian Vegetable Culinary Foundation

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation is made with simple ingredients to bring rich garden flavor to a variety of soups, sauces, and more. It contains no artificial colors, flavors, preservatives, partially hydrogenated oils, or major allergens.

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Nutrition Facts
Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 104
% Daily Value
Total Fat 1.9g
3%
Saturated Fat 0.2g
1%
Cholesterol 0mg
0%
Sodium 494mg
21%
Total Carbohydrate 18.6g
6%
Dietary Fiber 4.7g
19%
Protein 3.8g
8%
Vitamin A 14%
Vitamin C 31%
Calcium 4%
Iron 10%
Total Time

60 min.

Serving & Size

1 CUP (8 OZ LADLE)

Yields

Assorted vegetables, beans, and Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation form the base of this vegetable chili that is enhanced with tomatoes, onions, garlic and chili powder.  This chili is full of fabulous flavor with less than 600 mg sodium per serving.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 104
% Daily Value
Total Fat 1.9g
3%
Saturated Fat 0.2g
1%
Cholesterol 0mg
0%
Sodium 494mg
21%
Total Carbohydrate 18.6g
6%
Dietary Fiber 4.7g
19%
Protein 3.8g
8%
Vitamin A 14%
Vitamin C 31%
Calcium 4%
Iron 10%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
vegetable oil 2  tbsp.
onion 23 oz. 1  qt.
garlic 1 oz. 3  tbsp.
1.  In a kettle, heat oil to sauté vegetables:
  • Add onions and sauté 5-6 minutes until golden.

  • Add garlic and sauté 1 more minute.
Weight Measure
7 oz. 2  cups
8 oz. 1/2  qt.
11 oz. 1/2  qt.
2 oz. 1/4  cups
3  tbsp.
1/2  tbsp.
2  tbsp.
3.  Add flour and cook, stirring often, forming a thick, smooth roux.
Weight Measure
5 oz. 1  cups
4.  Add water, a little at a time, whisking constantly, until bubbling and smooth after each addition.

5.  Stir in remaining water, Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation, tomato paste, diced tomatoes, zucchini, cauliflower, balsamic vinegar and beans.  Bring to a boil, reduce heat and simmer 45 minutes or until thickened.

CCP- Heat to a minimum internal temperature of 165°F for one minute.
Weight Measure
3  qt.
Made With:

Product

Campbell’s® Signature Frozen Low Sodium Vegetarian Vegetable Culinary Foundation

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation

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Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation 2 lb.
5 oz. 1/2  cups
34 oz. 1  qt.
9 oz. 1/2  qt.
8 oz. 1/2  qt.
333/1000  cups
26 oz. 3  cups
26 oz. 3  cups
Weight Measure
3  tbsp.
1 1/2  tbsp.
1 oz. 2  cups
2.  Stir in celery, sweet potatoes, peppers, first amount of chili powder, cumin, corriander and oregano and cook 2 minutes.
6.  Just before serving stir in second amount of chili powder, salt and cilantro.

CCP- Hold for hot service at 140°F.

7.  Use an 8 oz ladle to portion each serving of soup (1 cup).  Serve immediately.

 

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