Enchilada Chili Bowl
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.
Click here to view and download the PDF version of this recipe.
Process #2 – Same day service
Skill level: Intermediate
Servings: 50
Ingredients
2 pounds Red onion, diced
¼ cup Garlic, granulated
2 – #10 cans Kidney beans, canned, drained, rinsed
2 – #10 can Black beans, canned, drained, rinsed
1 – # 10 can Refried beans, canned, prepared or 2 pounds 8 ounces Refried beans, dehydrated, prepared
2 ½ – # 10 cans Diced tomatoes, canned
1 ½ – 2 quarts Vegetable broth, low sodium
1 ½ quarts Mild red enchilada sauce
¼ cup Oregano, dried, ground
¼ cup Chili powder, ground
¼ cup Black pepper
Remaining bowl ingredients:
3 pounds 8 ounces, dry weight Brown rice, prepared, instant
3 pounds 2 ounces Corn tortilla chips, individual bag, 1-ounce grain or 50 Corn tortilla chips, bulk
Optional garnishes:
1-#10 can Olives, diced, canned
3 pounds 12 ounces Green onions, diced
Servings: 50
Ingredients
4 pounds Red onion, diced
½ cup Garlic, granulated
4 – # 10 can Kidney beans, canned, drained, rinsed
4 – # 10 can Black beans, canned, drained, rinsed
2 – # 10 can Refried beans, canned, prepared or 5 pounds Refried beans, dehydrated, prepared
5 – # 10 cans Diced tomatoes, canned
3 – 4 quarts Vegetable broth, low sodium
3 quarts Mild red enchilada sauce
½ cup Oregano, dried, ground
½ cup Chili powder, ground
½ cup Black pepper
Remaining bowl ingredients:
7 pounds, dry weight Brown rice, prepared, instant
6 pounds 4 ounces Corn tortilla chips, individual bag, 1-ounce grain or 100 Corn tortilla chips, bulk
Optional garnishes:
2-#10 cans Olives, diced, canned
7 pounds 8 ounces Green onions, diced
Preparation
HACCP- Standard Operating Procedure- Use handwashing procedures before starting recipe.
1. Combine the chili ingredients in a tilt skillet or steam jacketed kettle. Cook for an hour or until the chili is thick. *Chili can be prepared the day before, cooled, and reheated day-of service.
2. Prepare rice according to package. Fluff. Place in warmer until service.
*Recommended cooking method: Steam covered for approximately 15 minutes.
Alternative cooking methods:
a. Boil water and pour over rice. Bake covered rice in the oven at 350°F for approximately 30 minutes.
b. Heat to a rolling boil. Cook until water is absorbed, about 30-40 minutes. Stir once. Cover and cook an additional 10 minutes over low heat.
Serving information
1. I In a bowl, portion ½ cup cooked brown rice.
2. Portion 1 ¾ cups of chili over the rice.
3. If desired, top chili with 2 tablespoons sliced olives and 2 tablespoons diced green onions.
4. Serve with corn tortilla chips.
Each bowl provides 2 meat alternates, 2-ounce grain equivalents, ½ cup red/orange vegetable and ¼ cup other vegetable (if olives and green onions are served).
Nutrition information
Calories: 463 Total Fat: 9.7g Saturated Fat: 1g Monounsaturated Fat: 3.5.g Polyunsaturated Fat: 2.8g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 78g Fiber: 16g Total Sugars: 7g Protein: 16g Sodium: 564mg Vitamin A: 25μg Vitamin C: 4.5mg Calcium: 117mg Iron: 4mg Folate: 69μg
