Black Bean & Butternut Chili
Serving Size: 3/4 Cup Makes: 10/25/50/100 Servings Cook Method: Cook
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
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
Instructions
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
Rinse beans and boil in first portion of water until tender but not mushy. Drain.
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.
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.
For Milk & Cheese or non-hazardous items: Cook to internal temp of 145F/62C held for 15 sec.
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.
CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.
CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.