Ingredients
| Canola oil(⅓ cup, 2 teaspoons) | 0.375 cup |
| Onions, fresh, diced(1 pound, 6½ ounces) | 1.406 pounds |
| Green bell peppers, fresh, diced(1 pound, ½ ounce) | 1.031 pound |
| Pinto beans, canned, low-sodium, drained, rinsed(1 pound, 5 ounces) *Or 1 pound 5 ounces Pinto beans, dry, cooked | 1.313 pounds |
| Kidney beans, canned, low-sodium, drained, rinsed(1 pound, 5½ ounces) *Or 1 pound 5½ ounces Kindey beans, dry, cooked | 1.344 pounds |
| Black beans, canned, low-sodium, drained, rinsed(2 pounds, 6 ounces) *Or 2 pounds 6 ounces Black beans, dry, cooked | 2.375 pounds |
| Chili powder | 5 ounces |
| Tomatoes, diced, canned, low-sodium(2 pounds, 11 ounces) | 2.688 pounds |
| Chicken stock, low-sodium(2 quarts, ⅔ cup) | 2.167 quarts |
| Hot sauce | 2 teaspoons |
| Tomato paste, canned, low-sodium(1 pound, 2 ounces) | 1.125 pounds |
| Cheddar cheese, reduced-fat, shredded | 7 ounces |
| Mozzarella cheese, low-fat, low-moisture, part-skim, shredded | 7 ounces |
| Tortilla chips, low-sodium(1 pound, 2 ounces) | 1.125 pounds |
Instructions
- Heat oil in a roasting pan/square head pan (20⅞”x 17⅜” x 7”) on top of stove.
- Sauté onions and green peppers for 2-4 minutes. Add beans and chili powder. Stir well. Cook for 1-2 minutes.
- Add diced tomatoes, stock, and hot sauce. Bring to a boil over medium-high heat. Reduce heat. Simmer uncovered for 10 minutes.
- Add tomato paste and mix well. Cook for an additional 10 minutes.Critical Control Point: Heat to 135 °F or higher for at least 15 seconds.
- Pour into serving pans.
- Critical Control Point: Hold for hot service at 135 ° F or higher.
- Combine cheddar and mozzarella cheeses.
- Portion with 6 fl oz ladle (3⁄4 cup) into an 8 oz paper boat or bowl. Garnish with 2-3 chips and 1 tablespoon cheese blend.
Recipe Notes
Special tip for preparing dry beans:SOAKING BEANS OVERNIGHT METHOD: Add 1-3⁄4 quarts cold water to every 1 pound of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.
QUICK-SOAK METHOD: Boil 1-3⁄4 quarts of water for each 1 pound 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 1-3⁄4 qt water for every pound 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 135 °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 an additional 4 hours.1 pound dry pinto beans = about 2-3/8 cups dry or 5-¼ cups cooked beans. 1 pound dry kidney beans = about 2-½ cups dry or 6-¼ cups cooked beans. 1 pound dry black beans = about 2-¼ cups dry or 4-½ cups cooked beans.
Cedar Cliff High School, located near Hershey, Pennsylvania, is committed to quality education that prepares students to be responsible adults. To foster this commitment, it seized the recipe competition as an opportunity to involve students, parents, and community members in a real-life challenge of creating a nutritious recipe kids enjoy. The recipe team, which included a chef, a student team member, and the school nutrition professional, created the Vegetable Chili Boat recipe. More than 250 students selected the chili and were surveyed. The results were overwhelmingly positive, with the majority of the students stating that they would purchase the meal again. The team decided to launch the Vegetable Chili Boat as its contest entry. This recipe packs a punch with southwest flavor! It is a delight to the eye and a fiesta for the mouth!
Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not as both simultaneously.