Louisiana White Bean Chili

Portion Size: 1 cup
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Louisiana White Bean Chili

DIRECTIONS

  1. Mix all ingredients in kettle and bring to boil. Reduce heat to simmer and cook for 30 minutes. Ingredients may also be mixed in 4" hotel pans and steamed for 12-15 minutes.
  2. Hold at 140°F. or above until service.
  3. Serve with 8 oz. ladle.

INGREDIENT

Savory Turkey Crumbles FC, #6401-40, thawed

50 SERVINGS

MEASURE:
WEIGHT: 3 lbs. 7 oz.

100 SERVINGS

MEASURE:
WEIGHT: 6 lbs. 14 oz.

INGREDIENT

White kidney beans, canned, drained

50 SERVINGS

MEASURE: 2 #10 cans
WEIGHT:

100 SERVINGS

MEASURE: 4 #10 cans
WEIGHT:

INGREDIENT

Salsa, chunky, mild or medium (choose heat to meet student preference)

50 SERVINGS

MEASURE: 1 qt. 3 c.
WEIGHT:

100 SERVINGS

MEASURE: 3 qts. 2 c.
WEIGHT:

INGREDIENT

Chicken broth, reduced salt

50 SERVINGS

MEASURE: 2 qt.
WEIGHT:

100 SERVINGS

MEASURE: 1 gal.
WEIGHT:

INGREDIENT

Water

50 SERVINGS

MEASURE: 1 qt. 3 c.
WEIGHT:

100 SERVINGS

MEASURE: 3 qts. 2 c.
WEIGHT:

INGREDIENT

Cumin

50 SERVINGS

MEASURE: 1 1/2 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: 3 tbsp.
WEIGHT:
NUTRIENTS PER SERVING
Calories 181 cal
Fat 2.63 g
Saturated Fat 0.76 g
Trans Fat 0 g
Cholesterol 21 mg
Sodium 789.63 mg
Carbohydrates 23.38 g
Dietary Fiber 10.09 g
Protein 14.81 g
1 serving provides 1 oz. meat/meat alternate, ½ cup legumes, and /8 cup red/orange.
*For preparation by a food preparation establishment only, according to the food code or equivalent.
 

Louisiana White Bean Chili

Email Recipe PDFOpen Recipe PDF
 
Portion Size: 1 cup
 
Louisiana White Bean Chili

DIRECTIONS

  1. Mix all ingredients in kettle and bring to boil. Reduce heat to simmer and cook for 30 minutes. Ingredients may also be mixed in 4" hotel pans and steamed for 12-15 minutes.
  2. Hold at 140°F. or above until service.
  3. Serve with 8 oz. ladle.
 

INGREDIENTS

50 SERVINGS

100 SERVINGS

  MEASURE WEIGHT MEASURE WEIGHT
Savory Turkey Crumbles FC, #6401-40, thawed 3 lbs. 7 oz. 6 lbs. 14 oz.
White kidney beans, canned, drained 2 #10 cans 4 #10 cans
Salsa, chunky, mild or medium (choose heat to meet student preference) 1 qt. 3 c. 3 qts. 2 c.
Chicken broth, reduced salt 2 qt. 1 gal.
Water 1 qt. 3 c. 3 qts. 2 c.
Cumin 1 1/2 tbsp. 3 tbsp.
 
NUTRIENTS PER SERVING
Calories 181 cal Fat 2.63 g Saturated Fat 0.76 g
Trans Fat 0 g Cholesterol 21 mg Sodium 789.63 mg
Carbohydrates 23.38 g Dietary Fiber 10.09 g Protein 14.81 g
 
1 serving provides 1 oz. meat/meat alternate, ½ cup legumes, and /8 cup red/orange.
 
*For preparation by a food preparation establishment only, according to the food code or equivalent.
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