White Bean Chili with Chicken
Servings
50 servings
Prep time
45 minutes
Cooking time
20 minutes
Calories
276 kcal
Servings
48 White Bean Chili with Chicken
Total time
1 hour 5 minutes
Warm and fragrant chili recipe with chicken and white northern beans developed by the
California Culinary Centers for school food service menu planning.
This recipe yields 40–¾ cup or one 6 ounce ladle servings of white bean chili with
chicken.
Ingredients
Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.
5 pounds frozen, fully-cooked chicken, diced (U.S. Department of Agriculture
[USDA] food item)
1 pound and 10 ounces fresh, whole, yellow onions (USDA food item)
1 gallon, 2 quarts, and ⅜ cup or 2½ number 10 cans white great northern beans canned (USDA food item)
¼ cup vegetable oil (USDA food item)
3¼ cups low sodium chicken broth
¼ cup chili powder
1 tablespoon cumin seeds
1 tablespoon Italian seasoning
1½ teaspoons garlic powder
1½ teaspoons salt
Directions
To Prepare in Advance
1. Thaw chicken one to two days in advance in refrigerator. Critical Control Point (CCP): Thaw chicken in refrigerator at 41°F or lower.
To Prepare Chili
1. Trim, peel, and coarsely chop onions to measure 3¼ cups.
2. Drain and rinse beans in large colander.
3. Heat oil over medium heat in a steam-jacket kettle or 12 quart pot.
4. Add onions and sauté until translucent.
5. Add chicken to sautéed onions and stir chicken and onions to combine.
6. Add chicken broth, beans, chili powder, cumin seeds, Italian seasoning, garlic powder, and salt, and mix well.
To Prepare in Advance
1. Remove from heat and add sour cream.
2. Portion in ¾ cup or 6 ounce ladle. CCP: Hold chili for service at or above internal temperature of 135°F or higher.
Nutritional Analysis
Calories, in K calories: 276
Carbohydrates, in grams: 28
Protein, in grams: 17
Saturated fat, in grams: 2.5
Trans fat, in grams: 0
Total fat, in grams: 7
Sodium, in milligrams: 296