Super Sweet Potato & Black Bean Chili
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
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Process #2 – Same day service
Skill level: advanced
Servings: 50
Ingredients
¾ gallon + ½ cup (1 ¼ -#10 cans) Tomatoes, diced, canned
¾ gallon + ½ cup (1 ½ -#10 cans) Kidney beans, canned, drained, rinsed
¾ gallon + ½ cup (2-#10 cans) Black beans, canned, drained, rinsed
2 pounds + 12 ounces (1 ½ quarts + ¼ cup) Onions, fresh, chopped
15 pounds + 8 ounces Sweet potatoes, fresh, peeled, diced or 11 pounds Sweet potatoes, frozen, cubed
2 tablespoons Salt
½ cup Chili powder
¼ cup Garlic, granulated
¼ cup Cumin
1 pint Vegetable broth, divided
1 pint – 1 quart Water (add 1 pint at a time)
¼ cup Lime juice, fresh
Servings: 100
Ingredients
1 ½ gallons + 1 cup (2 ¼ -#10 cans) Tomatoes, diced, canned
1 ½ gallons + 1 cup (3-#10 cans) Kidney beans, canned, drained, rinsed
1 ½ gallons + 1 cup (4-#10 cans) Black beans, canned, drained, rinsed
5 pounds + 8 ounces (¾ gallon + ½ cup) Onions, fresh, chopped
31 pounds Sweet potatoes, fresh, peeled, diced or 22 pounds Sweet potatoes, frozen, cubed
¼ cup Salt
1 cup Chili powder
½ cup Garlic, granulated
½ cup Cumin
1 quart Vegetable broth, divided
1 quart – 2 quarts Water (add 1 pint at a time)
½ cup Lime juice, fresh
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
HACCP- Standard Operating Procedure- Wash all produce before starting this recipe.
1. Sweat the onions and diced sweet potatoes with half of the vegetable broth in a steam-jacketed kettle, tilt skillet, or stove top, until onions and potatoes soften, about 10 minutes.
2. Add the black and pinto beans, salt, chili powder, garlic, cumin, diced tomatoes, combine and stir for approximately one minute.
3. Add remaining vegetable broth and add 1 cup of water until desired thickness is achieved.
4. Cover and simmer the chili until sweet potatoes are tender, approximately 15-25 minutes.
HACCP Critical Control Point: Heat to a temperature of 140°F for 15 seconds.
5. If desired, add the fresh lime juice and stir thoroughly.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
HACCP Critical Control Point: Reheat leftover produce to 165°F or higher; reheat product only once.
Serving information
Using 8 ounce ladle or spoodle, serve 8 ounces chili with preferred grain item such as pasta, rice, corn tortilla chips, roll or cornbread.
Each chili serving provides 2 meat/meat alternates, and ¾ cup red/orange vegetable and ⅛ cup other vegetable.
OR
Using 4 ounce ladle, serve 4 ounces chili with preferred grain item such as pasta, rice, corn tortilla chips, roll or cornbread.
Each chili serving provides 1 meat/meat alternates, and ⅜ cup vegetable serving.
Nutrition information per 1 cup
Calories: 208 Total Fat: 1g Saturated Fat: 0g Monounsaturated Fat: 0g Polyunsaturated Fat: 0g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 44g Fiber: 10g Total Sugar: 10g Protein: 9g Sodium: 437mg Vitamin A: 981μg Vitamin C: 33mg Calcium: 114mg Iron: 4mg Folate: 94μg
