Nutrition & Menus Professional Pathways
Executive Update
New Takes on Chili Better Meals, Better Budgets—Naturally By Sally Spero, SNS, School Foodservice Consultant Two minute read
E very cook has their own unique chili recipe. While your district might have a beloved classic, like the traditional ground beef and bean chili, there are countless delicious variations to explore. If you’re ready to spice things up and expand your chili creativ- ity, I’ve got some fantastic ideas to inspire you. Let’s dive into new flavors and make chili even more delightful! White Chicken Chili with Cilantro Yield: 50 1-cup servings Components: 2 Meat/Meat Alternate, ½ cup Other Vegetable Source: Washington State Schools “Scratch Cooking” Recipe Book Chili powder 1 ½ tsp. Water 3 qt. + 1 cup Milk, 1% 1 1/3 cup
Fresh cilantro
3 oz.
Method: Heat oil. Saute onions, garlic, green pepper and jalapeno pepper until soft. Add chicken fajita meat, pinto beans, great northern beans, corn, green chilis, cumin, oregano and chili powder. Stir in water. Bring to a boil, reduce heat and simmer 10-15 minutes until flavors are blended. Off heat, slowly stir in milk. At time of service, top with fresh cilantro. Smokin’ Powerhouse Chili Yield: 50 ¾ cup servings Components: 1 ½ Meat/Meat Alternate, ½ cup Other Vegetable Source: Danville Public Schools
Ingredients: Vegetable Oil
¾ cup
Dry onion flakes
½ pound
Green peppers, fresh Jalapeno peppers, fresh
6 ¾ oz. 3 ½ oz. 2 tbsp.
Garlic, fresh minced Chicken fajita meat
6 lb. 7 oz.
Corn
1 lb.
Pinto beans, canned 5 lb. 11 oz. Great Northern beans, canned 6 lb. 11 oz. Green chilis, canned 2 cups Ground cumin 2 tbsp. Oregano 2 tbsp.
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