Black Bean & Butternut Chili

Serving Size: 3/4 Cup Makes: 10/25/50/100 Servings Cook Method: Cook

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Nutritional Content

Allergens: Beans/Legumes, Tomato, Cinnamon, Peppers Bell, Onion, Celery, Corn, Garlic, Carrots

Calories: 190 Kcal

Carbohydrates: 36 g

Protein: 9 g

Total Fat: 3 g

Calcium: 100 mg

Sodium: 270 mg

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Ingredients

10 Servings

• 11 Oz Beans, Black Dry

• 3 1/4 Cup Water, Tap

• 1 Tbsp 2 tsp Garlic,

  Whole Fresh

• 6.5 Oz Onion, Yellow

• 1 Tbsp 2 tsp Oil,

  Vegetable

• 1/2 tsp Cinnamon,

  Ground

• 1/2 tsp Cumin,

  Ground

• 1/2 tsp Pepper,

  Black Ground

• 1 3/4 tsp Chili

  Powder, Mild

• 1/2 tsp Salt, Iodized

• 5 Oz Peppers, Red Fresh

• 5 Oz Peppers, Green Fresh

• 2 tsp Base, Vegetable Paste LS GF

• 2 1/3 Cup Water, Tap

• 2 Cup Tomato,

  Diced Cnd

• 1 lb 3 Oz Squash,

  Butternut Frz

25 Servings

• 1 lb 12 Oz Beans, Black Dry

• 2 Qt Water, Tap

• 1/4 Cup Garlic,

  Whole Fresh

• 1 lb Onion, Yellow

• 1/4 Cup Oil,

  Vegetable

• 1 tsp Cinnamon,

  Ground

• 1 1/2 tsp Cumin,

  Ground

• 1 tsp Pepper,

  Black Ground

• 1 Tbsp 2 tsp Chili

  Powder, Mild

• 1 tsp Salt, Iodized

• 12 Oz Peppers, Red Fresh

• 12 Oz Peppers, Green Fresh

• 2 Tbsp Base, Vegetable Paste LS GF

• 1 1/2 Qt Water, Tap

• 1 1/4 Qt Tomato,

  Diced Cnd

• 3 lb Squash,

  Butternut Frz

50 Servings

• 3 lb 8 Oz Beans, Black Dry

• 1 Gal Water, Tap

• 1/2 Cup Garlic,

  Whole Fresh

• 2 lb Onion, Yellow

• 1/2 Cup Oil,

  Vegetable

• 2 tsp Cinnamon,

  Ground

• 1 Tbsp Cumin,

  Ground

• 2 tsp Pepper,

  Black Ground

• 3 Tbsp Chili

  Powder, Mild

• 2 tsp Salt, Iodized

• 1 lb 8 Oz Peppers, Red Fresh

• 1 lb 8 Oz Peppers, Green Fresh

• 1/4 Cup Base, Vegetable Paste LS GF

• 3 Qt Water, Tap

• 2 1/2 Qt Tomato,

  Diced Cnd

• 6 lb Squash,

  Butternut Frz

100 Servings

• 7 lb Beans, Black Dry

• 2 Gal Water, Tap

• 1 Cup Garlic,

  Whole Fresh

• 4 lb Onion, Yellow

• 1 Cup Oil,

  Vegetable

• 1 Tbsp 1 tsp Cinnamon,

  Ground

• 2 Tbsp Cumin,

  Ground

• 1 Tbsp 1 tsp Pepper,

  Black Ground

• 1/3 Cup Chili

  Powder, Mild

• 1 Tbsp 1 tsp Salt, Iodized

• 3 lb Peppers, Red Fresh

• 3 lb Peppers, Green Fresh

• 1/2 Cup Base, Vegetable Paste LS GF

• 1 Gal 3 Cup Water, Tap

• 1 Gal 2 Cup Tomato,

  Diced Cnd

• 12 lb Squash,

  Butternut Frz

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Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Rinse beans and boil in first portion of water until tender but not mushy. Drain.

3. In a large pot, heat oil over medium high heat. Add onion and peppers and sauté until they begin to soften, 5-7 minutes. Add garlic, salt, pepper and spices and cook for additional 3-4 minutes, until fragrant.

4. Add base to hot water and stir to dissolve. Add to pot with beans, squash, and tomatoes. Bring to a boil, reduce heat to medium and simmer for approximately 60 minutes, until squash is tender.

5. For Milk & Cheese or non-hazardous items: Cook to internal temp of 145F/62C held for 15 sec.

6. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

7. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

8. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

   
   
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