Soy-Enhanced Vegetable Chili

Meat/Meat Alternate · Vegetable · Grain/Breads · Main Dish D-

Ingredients	50 Servings		100 Servings		For ____ Servings	Directions
Vegetable oil	-	1/4 cup	-	1/2 cup	Weight	1. Heat the oil in a steam jacketed kettle. 2. Add the chopped onions and saute 3 minutes, until translucent. 3. Add the chopped green peppers and saute 2 minutes until tender.
Onions, chopped OR	1 lb 4 oz	1 qt	2 lb 8 oz	2 qt	Weight
Dehydrated onions*	1 oz	1 cup	2 oz	2 cups	Weight
Fresh green peppers, chopped OR	9 oz	2 cups	1 lb 2 oz	1 qt	Weight
Dried green peppers*	-	1/3 cup	-	2/3 cup	Weight
Chili powder	-	3/4 cup	-	1-1/2 cups	Weight	4. Add the chili powder, cumin granulated garlic, onion salt, brown sugar and tomatoes. Simmer 15 minutes, uncovered.
Cumin	-	1/4 cup	-	1/2 cup
Granulated garlic	-	1 Tbsp 1 tsp	-	2 Tbsp 2 tsp	Weight
Onion salt	-	2 Tbsp	-	1 Tbsp 1 tsp	Weight
Red hot sauce (optional)	-	1/4 cup	-	1/2 cup	Weight
Brown sugar	4 oz	1/2 cup	8 oz	1 cup	w
Canned crushed tomatoes	6 lb 11 oz	1 No. 10 can	13 lb 6 oz	2 No. 10 cans	w
Canned diced tomatoes, drained	1 lb	2-1/2 cups	2 lb	1 qt 1 cup
Canned kidney beans, drained	8 lb 1 oz	3 qt 1/2 cup	16 lb 2 oz	1 gal 2 qt 1 cup	w	5. Pour hot water over the Texturized Soy Concentrate (TSC) and Isolated Soy Protein. Let stand for 20 minutes. 6. Add the kidney beans and soy mixture. Simmer 15 minutes, uncovered. 7. Add yogurt and stir to blend. 8. Sprinkle 1/4 cup of cheddar cheese on top of each serving.
Texturized Soy Concentrate (TSC) (unflavored, colored)	15 oz	2 qt 2 cups	2 lb	5 qt	w
Isolated Soy Protein	1 oz	5 Tbsp	-	-
Water, hot	-	3 qt	-	1 gal 2 qt	w
Low-fat plain yogurt	2 lb	1qt	4 lb	2 qt	w
Low-fat cheddar cheese, shredded	3 lb 2 oz	3 qt 1/2 cup	6 lb 4 oz	1 gal 2 qt 1 cup

*When using dried vegetables, rehydrate in an equal amount of water. Do not drain before using.

SERVING: 3/4 cup (7 oz ladle) provides the equivalent of 2 oz of cooked lean meat / meat alternate, 3/8 cup of vegetables and 1/4 serving of grains / breads.

YIELD: 50 servings: 24 lb 13 oz OR 1 gal 3 qt 2 cups 100 servings: 41 lb 10 oz OR 3 gal 3 qt

Special tip: This dish can be used as a filling in Tacos (D-13), Taco Salad (E 10), or Burritos (D-12)

Nutrients Per Serving
Calories 201		Saturated Fat 1.7 g		Iron 2.5 mg
Protein 15 g		Cholesterol 7 mg		Calcium 214
Carbohydrate 27 g		Vitamin A 1130 IU / 126 RE		Sodium 637 mg
Total Fat 4.5 g		Vitamin C 4 mg		Dietary Fiber 7 g

Marketing Guide For Selected Items

Food as Purchased	For 50-Serving Recipe	For 100-Serving Recipe	For ____-Serving Recipe
Onions	1 lb 7 oz	2 lb 14 oz
Green Peppers	12 oz	1 lb 7 oz