Protein Packed Chili with Tempeh
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: Intermediate
Servings: 50
Ingredients
1 gallon + 3 ¼ cups Tomatoes, diced, canned
1 ¾ quarts Tomato paste
1 ½ gallons + 1 cup ( 1 ½ -#10 cans) Kidney beans, canned, drained, rinsed
3 pounds 2 ounces Tempeh
2 pounds 12 ounces (1 ½ quarts + ¼ cup) Onions, fresh, chopped
8 ounces Green peppers, fresh, diced
1 pound Carrots, shredded
8 ounces Corn, tempered
2 tablespoons Salt
½ cup Chili powder
¼ cup Garlic, granulated
¼ cup Cumin
1 pint – 1 quart Water (add 1 pint at a time)
Servings: 100
Ingredients
2 gallons + ¾ quart Tomatoes, diced, canned
2 ½ quarts Tomato paste
3 gallons + 1 pint (3-#10 cans) Kidney beans, canned, drained, rinsed
6 pounces 4 ounces Tempeh
5 pounds 8 ounces (¾ gallon + ½ cup) Onions, fresh, chopped
1 pound Green peppers, fresh, diced
2 pounds Carrots, shredded
1 pound Corn, tempered
¼ cup Salt
1 cup Chili powder
½ cup Garlic, granulated
½ cup Cumin
1 quart – 2 quarts Water (add 1 pint at a time)
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
HACCP- Standard Operating Procedure- Wash all produce before starting this recipe.
1. Crumble tempeh into small pieces.
2. Sauté onions and peppers in a tilt skillet.
2. Add tomatoes and tomato paste to onions and peppers. Let simmer until mixture is heated.
3. Add beans, tempeh, shredded carrots, corn, spices and water. Simmer 1 to 1 ½ hours.
HACCP Critical Control Point: Heat to a temperature of 140°F for 15 seconds.
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
Serve 8 ounces chili with preferred grain item such as pasta, rice, corn tortilla chips, roll or cornbread. Each cup of chili provides 2 meat/meat alternates, and ½ cup red/orange vegetable.
OR
Serve 4 ounces chili with preferred grain item such as pasta, rice, corn tortilla chips, roll or cornbread. Each ½ cup of chili provides 1 meat/meat alternates, and ¼ vegetable component.
Nutrition information per 1 cup serving
Calories: 257 Total Fat: 4g Saturated Fat: 0.8g Monounsaturated Fat: 1g Polyunsaturated Fat: 1.6g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 41g Fiber: 10g Total Sugar: 9g Protein: 15g Sodium: 499mg Vitamin A: 95μg Vitamin C: 8mg Calcium: 86mg Iron: 4mg Folate: 130μg
