Turkey Chili with Beans
Conejo Valley Unified School District
Turkey Chili with Beans
Conejo Valley USD Culinary Center Team
Same Day or
Advance Prep
Same day service
except thawing
Temperature
at Service
Prep to Serve Time
Yield
Serving Size
3/4 cup (6 oz ladle)
Per 50
Servings
Prep: 20 minutes
Cook: 30 minutes
One 12" x 20" x 4" pan
Per 100
Servings
Prep: 30 minutes
Cook: 30 minutes
Two 12" x 20" x 4" pans
Hot
50 Servings
AP = As Purchased
Ingredients
Weight
Oil, vegetable
Measure
100 Servings
AP = As Purchased
Weight
1/2 cup
Measure
1/2 cup
Key: USDA = USDA Foods, gal = gallons, qt = quarts, cup = cups,
Tbsp = tablespoons, tsp = teaspoons, " = inches, No. = number
Directions:
Include Critical Control Points (CCP)
1. Heat oil in large sauté pan or tilt skillet.
Onions, whole, fresh
3 lb 8 oz
7 lb
2. Peel and chop onions to measure 1 qt + 3 cups for 50 servings OR 3 qt + 2 cups for 100
servings.
Peppers, bell, green, fresh
4 lb
8 lb
3. Rinse in cool running water, trim, and chop bell peppers to measure 1 qt + 2-1/4 cups for
50 servings OR 3 quarts + 1/2 cup for 100 servings.
Garlic, minced, fresh, ready-to-use
1/2 cup
1 cup
4. Sauté onions and peppers for 5 minutes.
Chili powder
1/2 cup
1 cup
5. Add garlic, sauté for 1 minute.
Cumin, ground
1/4 cup
1/2 cup
6. Add chili powder, cumin, paprika, and salt; stir to combine.
Paprika
2 Tbsp
1/4 cup
7. Add flour to thicken, stirring constantly.
Salt, kosher
1 Tbsp
2 Tbsp
8. Add diced tomatoes with juice, tomato paste, and water; stir to combine.
Flour, whole wheat
3/4 cup
1-1/2 cup
9. Drain beans; add beans and turkey taco filling.
Tomatoes, diced, canned
1 qt 2 cup
3 qt
10. Simmer 15-20 minutes, stirring occasionally.
CCP: Heat until internal temperature reaches 165°F.
Recipe #
60
District Recipe #
7/23/2015
9:14 am
Page 1 of 3
Turkey Chili with Beans
Conejo Valley Unified School District
50 Servings
AP = As Purchased
Ingredients
Weight
Measure
100 Servings
AP = As Purchased
Weight
Key: USDA = USDA Foods, gal = gallons, qt = quarts, cup = cups,
Tbsp = tablespoons, tsp = teaspoons, " = inches, No. = number
Directions:
Include Critical Control Points (CCP)
Measure
Tomato paste, canned
3-1/4 cup
1 qt 2-1/2
cup
11. Hold for service in 12" x 20" x 4" steam table pan for 50 servings OR two pans for 100
servings, covered in warmer.
CCP: Hold at 135°F or higher for less than 2 hours.
Water
2 cup
1 qt
12. Portion 3/4 cup (6 oz ladle) for each serving.
Beans, pinto, canned
3 qt 1/2
cup
1 gal 2 qt
1 cup
6 lb
Turkey, taco filling, fully-cooked,
frozen
12 lb
Contribution to Meal Pattern
Meat/Meat
Alternative
Whole GrainRich
Fruit
Dark Green
Vegetable
Red/Orange
Vegetable
Legumes
Starchy
Other
Vegetable
Additional
Vegetable
Total
Vegetable
oz. eq.
oz. eq.
cups
cups
cups
cups
cups
cups
cups
cups
2.00
3/8
1/4
5/8
Nutritional Analysis Per Serving
Calories
Carbohydrates
Kcal
grams
265.00
20.20
60
Trans Fat
Total Fat
Sodium
grams
grams
grams
mg
19.63
2.92
0.00
12.99
397.98
Kid Rating (forks)
Soups, Stews, Chili Recipes
Recipe #
Saturated Fat
grams
Serving Suggestions: (The serving suggestions and/or variations of the recipe are optional and are NOT included in nutrient or
meal pattern component analysis.)
Recipe Note: Nutritional and Component Analysis of Turkey Taco Filling based on USDA Turkey Taco Filling.
Recipe Roots (Flavor Profile)
American Classic
Southwest USA
Central/South America
Menu Category
Protein
4 Forks
District Recipe #
7/23/2015
9:14 am
Page 2 of 3
Turkey Chili with Beans
Conejo Valley Unified School District
Recipe #
60
District Recipe #
7/23/2015
9:14 am
Page 3 of 3