Ingredients
| Oil, Vegetable | ¾ cup |
| Onion, dehydrated flakes | 1/2 pound 1-1/2 teaspoon |
| Beans, canned Great Northern, low sodium(6 pounds, 11 ounces) | 6.688 pounds |
| Peppers, sweet, green, raw | 6¾ ounces |
| Cumin, ground | 2 tablespoons |
| Oregano, dried leaf | 2 tablespoons |
| Chili powder, mild | 1½ teaspoons |
| Peppers, jalapeno, raw | 3½ ounces |
| Beans, canned, Pinto, whole, low sodium, drained(5 pounds, 11 ounces) | 5.688 pounds |
| Chile, green, dicedNo. 10 can | ¼ each |
| Water(3 quarts, 1¼ cups) | 3.313 quarts |
| Chicken fajita strips(6 pounds, 7 ounces) | 6.438 pounds |
| Corn, yellow, whole kernel | 1 pound |
| Milk, 1% Low fat | 1⅓ cups |
| Cilantro, fresh | 3 ounces |
| Sour cream, reduced fat(3 pounds, 9 ounces) | 3.563 pounds |
Instructions
- In a large steam jacketed kettle, saute together: vegetable oil, dehydrated onion, diced green bell peppers, diced jalapenos, garlic, cumin, oregano and cayenne. Simmer until fragrant, 6-10 minutes.
- Add the drained canned beans, water, and the canned chilies.
- Add the chicken and corn kernels. Return the chili to a simmer.
- Turn off the heat and add the milk, slowly and stirring constantly.
Recipe Notes
CCP: Bring to a minimum internal temperature of 165° F for at least 15 seconds.
CCP: Hold hot for service at 135° F or above.
Garnish with sour cream and cilantro.