Vegetable Chili USDA Recipe for Family Child Care Homes

Age Group: Ages 3-5, Ages 6-18
Serving Size: 6
Our Vegetable Chili is the perfect blend of kidney beans, fresh onions, fresh green peppers, fresh jalapenos, canned tomatoes, and spices. Perfect for a cold night.
CACFP Home Childcare Crediting Information
¾ cup (½ cup and ¼ cup measuring cups or 6 fl oz spoodle) provides:
Legume as a Vegetable:
½ cup vegetable (⅛ cup additional vegetable, ¼ cup legume vegetable, ¼ cup red/orange vegetable, ⅛ cup other vegetable) and 0.25 oz equivalent grains.
OR
Legume as a Meat Alternate:
⅜ cup vegetable (¼ cup red/orange vegetable, ⅛ cup other vegetable), 1 oz equivalent meat alternate, and 0.25 oz equivalent grains.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes

Ingredients
 

  • 1 tsp or ¼ oz Canola oil
  • ½ cup or 3 oz *Fresh onions, diced
  • ½ cup or 2 oz *Fresh green bell peppers, diced
  • ⅛ cup or ¼ oz *Fresh jalapeno peppers, seeded, diced
  • ¼ cup Chili powder
  • ⅛ tsp Ground cumin
  • ½ tsp Garlic powder
  • 2¼ tsp or ¼ oz Ancho chili powder
  • - - OR
  • 2¼ tsp or ¼ oz Mexican Seasoning Mix (see Notes)
  • ¼ tsp Onion powder
  • ⅛ tsp Red hot sauce (optional)
  • 2 tsp or ½ oz Brown sugar
  • 1½ cups or 12¼ oz Canned no-salt-added crushed tomatoes, undrained
  • ½ cup or 5 oz Canned no-salt-added diced tomatoes, undrained
  • 1½ cups or 11 oz Canned low-sodium kidney beans, drained, rinsed
  • - - OR
  • 1½ cups or 11 oz *Dry kidney beans, cooked (see Notes)
  • ⅓ cup or 2 oz Bulgur wheat, dry
  • ¼ cup or 2 oz Low-sodium vegetable broth
  • ⅔ cup or 6 oz Water
  • ¾ cup or 4 oz Low-fat sour cream

Quantity
 

  • 1 tsp or ¼ oz Canola oil
  • ½ cup or 3 oz *Fresh onions, diced
  • ½ cup or 2 oz *Fresh green bell peppers, diced
  • ⅛ cup or ¼ oz *Fresh jalapeno peppers, seeded, diced
  • ¼ cup Chili powder
  • ⅛ tsp Ground cumin
  • ½ tsp Garlic powder
  • 2¼ tsp or ¼ oz Ancho chili powder
  • - - OR
  • 2¼ tsp or ¼ oz Mexican Seasoning Mix (see Notes)
  • ¼ tsp Onion powder
  • ⅛ tsp Red hot sauce (optional)
  • 2 tsp or ½ oz Brown sugar
  • 1½ cups or 12¼ oz Canned no-salt-added crushed tomatoes, undrained
  • ½ cup or 5 oz Canned no-salt-added diced tomatoes, undrained
  • 1½ cups or 11 oz Canned low-sodium kidney beans, drained, rinsed
  • - - OR
  • 1½ cups or 11 oz *Dry kidney beans, cooked (see Notes)
  • ⅓ cup or 2 oz Bulgur wheat, dry
  • ¼ cup or 2 oz Low-sodium vegetable broth
  • ⅔ cup or 6 oz Water
  • ¾ cup or 4 oz Low-fat sour cream

Ingredients
 

  • 1 tsp or ¼ oz Canola oil
  • ½ cup or 3 oz *Fresh onions, diced
  • ½ cup or 2 oz *Fresh green bell peppers, diced
  • ⅛ cup or ¼ oz *Fresh jalapeno peppers, seeded, diced
  • ¼ cup Chili powder
  • ⅛ tsp Ground cumin
  • ½ tsp Garlic powder
  • 2¼ tsp or ¼ oz Ancho chili powder
  • - - OR
  • 2¼ tsp or ¼ oz Mexican Seasoning Mix (see Notes)
  • ¼ tsp Onion powder
  • ⅛ tsp Red hot sauce (optional)
  • 2 tsp or ½ oz Brown sugar
  • 1½ cups or 12¼ oz Canned no-salt-added crushed tomatoes, undrained
  • ½ cup or 5 oz Canned no-salt-added diced tomatoes, undrained
  • 1½ cups or 11 oz Canned low-sodium kidney beans, drained, rinsed
  • - - OR
  • 1½ cups or 11 oz *Dry kidney beans, cooked (see Notes)
  • ⅓ cup or 2 oz Bulgur wheat, dry
  • ¼ cup or 2 oz Low-sodium vegetable broth
  • ⅔ cup or 6 oz Water
  • ¾ cup or 4 oz Low-fat sour cream

Quantity
 

  • 1 tsp or ¼ oz Canola oil
  • ½ cup or 3 oz *Fresh onions, diced
  • ½ cup or 2 oz *Fresh green bell peppers, diced
  • ⅛ cup or ¼ oz *Fresh jalapeno peppers, seeded, diced
  • ¼ cup Chili powder
  • ⅛ tsp Ground cumin
  • ½ tsp Garlic powder
  • 2¼ tsp or ¼ oz Ancho chili powder
  • - - OR
  • 2¼ tsp or ¼ oz Mexican Seasoning Mix (see Notes)
  • ¼ tsp Onion powder
  • ⅛ tsp Red hot sauce (optional)
  • 2 tsp or ½ oz Brown sugar
  • 1½ cups or 12¼ oz Canned no-salt-added crushed tomatoes, undrained
  • ½ cup or 5 oz Canned no-salt-added diced tomatoes, undrained
  • 1½ cups or 11 oz Canned low-sodium kidney beans, drained, rinsed
  • - - OR
  • 1½ cups or 11 oz *Dry kidney beans, cooked (see Notes)
  • ⅓ cup or 2 oz Bulgur wheat, dry
  • ¼ cup or 2 oz Low-sodium vegetable broth
  • ⅔ cup or 6 oz Water
  • ¾ cup or 4 oz Low-fat sour cream
*See Marketing Guide

Ingredients
 

  • 1 tsp or ¼ oz Canola oil
  • ½ cup or 3 oz *Fresh onions, diced
  • ½ cup or 2 oz *Fresh green bell peppers, diced
  • ⅛ cup or ¼ oz *Fresh jalapeno peppers, seeded, diced
  • ¼ cup Chili powder
  • ⅛ tsp Ground cumin
  • ½ tsp Garlic powder
  • 2¼ tsp or ¼ oz Ancho chili powder
  • - - OR
  • 2¼ tsp or ¼ oz Mexican Seasoning Mix (see Notes)
  • ¼ tsp Onion powder
  • ⅛ tsp Red hot sauce (optional)
  • 2 tsp or ½ oz Brown sugar
  • 1½ cups or 12¼ oz Canned no-salt-added crushed tomatoes, undrained
  • ½ cup or 5 oz Canned no-salt-added diced tomatoes, undrained
  • 1½ cups or 11 oz Canned low-sodium kidney beans, drained, rinsed
  • - - OR
  • 1½ cups or 11 oz *Dry kidney beans, cooked (see Notes)
  • ⅓ cup or 2 oz Bulgur wheat, dry
  • ¼ cup or 2 oz Low-sodium vegetable broth
  • ⅔ cup or 6 oz Water
  • ¾ cup or 4 oz Low-fat sour cream

Quantity
 

  • 1 tsp or ¼ oz Canola oil
  • ½ cup or 3 oz *Fresh onions, diced
  • ½ cup or 2 oz *Fresh green bell peppers, diced
  • ⅛ cup or ¼ oz *Fresh jalapeno peppers, seeded, diced
  • ¼ cup Chili powder
  • ⅛ tsp Ground cumin
  • ½ tsp Garlic powder
  • 2¼ tsp or ¼ oz Ancho chili powder
  • - - OR
  • 2¼ tsp or ¼ oz Mexican Seasoning Mix (see Notes)
  • ¼ tsp Onion powder
  • ⅛ tsp Red hot sauce (optional)
  • 2 tsp or ½ oz Brown sugar
  • 1½ cups or 12¼ oz Canned no-salt-added crushed tomatoes, undrained
  • ½ cup or 5 oz Canned no-salt-added diced tomatoes, undrained
  • 1½ cups or 11 oz Canned low-sodium kidney beans, drained, rinsed
  • - - OR
  • 1½ cups or 11 oz *Dry kidney beans, cooked (see Notes)
  • ⅓ cup or 2 oz Bulgur wheat, dry
  • ¼ cup or 2 oz Low-sodium vegetable broth
  • ⅔ cup or 6 oz Water
  • ¾ cup or 4 oz Low-fat sour cream
*See Marketing Guide

Ingredients
 

  • 1 tsp or ¼ oz Canola oil
  • ½ cup or 3 oz *Fresh onions, diced
  • ½ cup or 2 oz *Fresh green bell peppers, diced
  • ⅛ cup or ¼ oz *Fresh jalapeno peppers, seeded, diced
  • ¼ cup Chili powder
  • ⅛ tsp Ground cumin
  • ½ tsp Garlic powder
  • 2¼ tsp or ¼ oz Ancho chili powder
  • - - OR
  • 2¼ tsp or ¼ oz Mexican Seasoning Mix (see Notes)
  • ¼ tsp Onion powder
  • ⅛ tsp Red hot sauce (optional)
  • 2 tsp or ½ oz Brown sugar
  • 1½ cups or 12¼ oz Canned no-salt-added crushed tomatoes, undrained
  • ½ cup or 5 oz Canned no-salt-added diced tomatoes, undrained
  • 1½ cups or 11 oz Canned low-sodium kidney beans, drained, rinsed
  • - - OR
  • 1½ cups or 11 oz *Dry kidney beans, cooked (see Notes)
  • ⅓ cup or 2 oz Bulgur wheat, dry
  • ¼ cup or 2 oz Low-sodium vegetable broth
  • ⅔ cup or 6 oz Water
  • ¾ cup or 4 oz Low-fat sour cream

Quantity
 

  • 1 tsp or ¼ oz Canola oil
  • ½ cup or 3 oz *Fresh onions, diced
  • ½ cup or 2 oz *Fresh green bell peppers, diced
  • ⅛ cup or ¼ oz *Fresh jalapeno peppers, seeded, diced
  • ¼ cup Chili powder
  • ⅛ tsp Ground cumin
  • ½ tsp Garlic powder
  • 2¼ tsp or ¼ oz Ancho chili powder
  • - - OR
  • 2¼ tsp or ¼ oz Mexican Seasoning Mix (see Notes)
  • ¼ tsp Onion powder
  • ⅛ tsp Red hot sauce (optional)
  • 2 tsp or ½ oz Brown sugar
  • 1½ cups or 12¼ oz Canned no-salt-added crushed tomatoes, undrained
  • ½ cup or 5 oz Canned no-salt-added diced tomatoes, undrained
  • 1½ cups or 11 oz Canned low-sodium kidney beans, drained, rinsed
  • - - OR
  • 1½ cups or 11 oz *Dry kidney beans, cooked (see Notes)
  • ⅓ cup or 2 oz Bulgur wheat, dry
  • ¼ cup or 2 oz Low-sodium vegetable broth
  • ⅔ cup or 6 oz Water
  • ¾ cup or 4 oz Low-fat sour cream
*See Marketing Guide

Ingredients
 

  • 1 tsp or ¼ oz Canola oil
  • ½ cup or 3 oz *Fresh onions, diced
  • ½ cup or 2 oz *Fresh green bell peppers, diced
  • ⅛ cup or ¼ oz *Fresh jalapeno peppers, seeded, diced
  • ¼ cup Chili powder
  • ⅛ tsp Ground cumin
  • ½ tsp Garlic powder
  • 2¼ tsp or ¼ oz Ancho chili powder
  • - - OR
  • 2¼ tsp or ¼ oz Mexican Seasoning Mix (see Notes)
  • ¼ tsp Onion powder
  • ⅛ tsp Red hot sauce (optional)
  • 2 tsp or ½ oz Brown sugar
  • 1½ cups or 12¼ oz Canned no-salt-added crushed tomatoes, undrained
  • ½ cup or 5 oz Canned no-salt-added diced tomatoes, undrained
  • 1½ cups or 11 oz Canned low-sodium kidney beans, drained, rinsed
  • - - OR
  • 1½ cups or 11 oz *Dry kidney beans, cooked (see Notes)
  • ⅓ cup or 2 oz Bulgur wheat, dry
  • ¼ cup or 2 oz Low-sodium vegetable broth
  • ⅔ cup or 6 oz Water
  • ¾ cup or 4 oz Low-fat sour cream

Quantity
 

  • 1 tsp or ¼ oz Canola oil
  • ½ cup or 3 oz *Fresh onions, diced
  • ½ cup or 2 oz *Fresh green bell peppers, diced
  • ⅛ cup or ¼ oz *Fresh jalapeno peppers, seeded, diced
  • ¼ cup Chili powder
  • ⅛ tsp Ground cumin
  • ½ tsp Garlic powder
  • 2¼ tsp or ¼ oz Ancho chili powder
  • - - OR
  • 2¼ tsp or ¼ oz Mexican Seasoning Mix (see Notes)
  • ¼ tsp Onion powder
  • ⅛ tsp Red hot sauce (optional)
  • 2 tsp or ½ oz Brown sugar
  • 1½ cups or 12¼ oz Canned no-salt-added crushed tomatoes, undrained
  • ½ cup or 5 oz Canned no-salt-added diced tomatoes, undrained
  • 1½ cups or 11 oz Canned low-sodium kidney beans, drained, rinsed
  • - - OR
  • 1½ cups or 11 oz *Dry kidney beans, cooked (see Notes)
  • ⅓ cup or 2 oz Bulgur wheat, dry
  • ¼ cup or 2 oz Low-sodium vegetable broth
  • ⅔ cup or 6 oz Water
  • ¾ cup or 4 oz Low-fat sour cream
*See Marketing Guide

Instructions
 

  • Heat oil in a large stock pot uncovered over medium–high heat.
  • Add onions, bell peppers, and jalapenos. Sauté uncovered for 5 minutes or until tender. Stir well.
  • Add chili powder, cumin, garlic powder, ancho chili powder, onion powder, hot sauce (optional), brown sugar, and tomatoes. Simmer uncovered for 15 minutes over low–medium heat. Stir well.
  • Add kidney beans, bulgur wheat, vegetable broth,and water. Simmer uncovered for 15 minutes over low–medium heat. Stir well.
  • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  • Pour vegetable chili into large soup tureen or large bowl.
  • Critical Control Point: Hold for hot service at 140 °F.
  • Using a No. 40 scoop, portion 1 Tbsp ⅓ tsp sour cream into individual soufflé cups. Serve with chili.
  • Serve ¾ cup (portion with ½ cup and ¼ cup measuring cups or 6 fl oz spoodle).

Nutrition INFORMATION

Vegetable Chili USDA Recipe for Family Child Care Homes
Amount Per Serving
 
0 ¾ cup (6 fl oz spoodle)
Calories
137
Total Fat
 
4
g
6
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
9
mg
3
%
Sodium
 
396
mg
17
%
Total Carbohydrate
 
20
g
7
%
Dietary Fiber
 
5
g
21
%
Total Sugars
 
7
g
8
%
Protein
 
5
g
10
%
Vitamin A
 
3
mcg
Vitamin C
 
9
mg
11
%
Vitamin D
 
0
IU
0
%
Calcium
 
68
mg
7
%
Iron
 
1
mg
6
%
Potassium
 
250
mg
7
%
N/A=data not available
*Marketing Guide

Notes

Mexican Seasoning Mix ¾ cup (about 4½ oz)
Combine 1 Tbsp dried oregano, 1 Tbsp garlic powder, ¼ tsp ground cinnamon, 2 tsp sugar, 2 Tbsp chili powder, 1 Tbsp ground cumin, 1 Tbsp 2 tsp paprika, 1 Tbsp 2 tsp onion powder, 2 Tbsp dried minced onion, and 2 tsp salt.
How to Cook Dry Beans
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 140 °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 4 hours.
1 lb dry black beans = about 2¼ cups dry or 4½ cups cooked beans.
Yield / Volume