Yields 40 Servings
This recipe yields 40–¾ cup or one 6 ounce ladle servings of white bean chili with chicken.
Ingredients
Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.
- 5 pounds frozen, fully-cooked chicken, diced (U.S. Department of Agriculture [USDA] food item)
- 1 pound and 10 ounces fresh, whole, yellow onions (USDA food item)
- 1 gallon, 2 quarts, and ⅜ cup or 2½ number 10 cans white great northern beans canned (USDA food item)
- ¼ cup vegetable oil (USDA food item)
- 3¼ cups low sodium chicken broth
- ¼ cup chili powder
- 1 tablespoon cumin seeds
- 1 tablespoon Italian seasoning
- 1½ teaspoons garlic powder
- 1½ teaspoons salt
- 3 cups reduced-fat sour cream
Directions
To Prepare in Advance
- Thaw chicken one to two days in advance in refrigerator. Critical Control Point (CCP): Thaw chicken in refrigerator at 41°F or lower.
To Prepare Chili
- Trim, peel, and coarsely chop onions to measure 3¼ cups.
- Drain and rinse beans in large colander.
- Heat oil over medium heat in a steam-jacket kettle or 12 quart pot.
- Add onions and sauté until translucent.
- Add chicken to sautéed onions and stir chicken and onions to combine.
- Add chicken broth, beans, chili powder, cumin seeds, Italian seasoning, garlic powder, and salt, and mix well.
- Bring to boil and cover. Reduce heat and simmer 15 minutes. Stir occasionally. CCP: Cook chili to internal temperature of 165°F or higher for 15 seconds.
To
Prepare for Service
- Remove from heat and add sour cream.
- Portion in ¾ cup or 6 ounce ladle. CCP: Hold chili for service at or above internal temperature of 135°F or higher.
Nutritional Analysis
- Calories, in K calories: 276
Carbohydrates, in grams: 28
Protein, in grams: 17
Saturated fat, in grams: 2.5
Trans fat, in grams: 0
Total fat, in grams: 7
Sodium, in milligrams: 296
Recipe Options
The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.
Yields 80 Servings
This recipe yields
80–¾ cup or one 6 ounce ladle servings of white bean chili with chicken.
Ingredients
Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.
- 10 pounds frozen, fully-cooked chicken, diced (U.S. Department of Agriculture [USDA] food item)
- 3 pounds and 4 ounces fresh, whole, yellow onions (USDA food item)
- 3 gallons and ¾ cup or 5 number 10 cans white great northern beans canned (USDA food item)
- ½ cup vegetable oil (USDA food item)
- 1 quart and 2½ cups low sodium chicken broth
- ½ cup chili powder
- 2 tablespoons cumin seeds
- 2 tablespoons Italian seasoning
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 1 quart and 2 cups reduced-fat sour cream
Directions
To Prepare
in Advance
- Thaw chicken one to two days in advance in refrigerator. Critical Control Point (CCP): Thaw chicken in refrigerator at 41°F or lower.
To Prepare
Chili
- Trim, peel, and coarsely chop onions to measure 1 quart and 2½ cups.
- Drain and rinse beans in large colander.
- Heat oil over medium heat in a steam-jacket kettle or 22 quart pot.
- Add onions and sauté until translucent.
- Add chicken to sautéed onions and stir chicken and onions to combine.
- Add chicken broth, beans, chili powder, cumin seeds, Italian seasoning, garlic powder, and salt, and mix well.
- Bring to boil and cover. Reduce heat and simmer 15 minutes. Stir occasionally. CCP: Cook chili to internal temperature of 165°F or higher for 15 seconds.
To
Prepare for Service
- Remove from heat and add sour cream.
- Portion in ¾ cup or 6 ounce ladle. CCP: Hold chili for service at or above internal temperature of 135°F or higher.
Nutritional Analysis
- Calories, in K calories: 276
Carbohydrates, in grams: 28
Protein, in grams: 17
Saturated fat, in grams: 2.5
Trans fat, in grams: 0
Total fat, in grams: 7
Sodium, in milligrams: 296
Recipe Options
The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.
General Recipe Information
Category
- Soups, stews, and chili recipes
Serving Suggestion
- Yield 40 or yield 80–¾ cup or 6 ounce ladle servings of white bean chili with chicken.
Contribution to Meal Pattern
The contribution to the meal pattern for this recipe is based on the suggested serving size above.
- 2 ounce equivalents meat/meat alternative
- ½ cup vegetables (½ cup legumes)
If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.
U.S. Department of Agriculture Food Items
- Frozen, fully cooked chicken, diced
- White great northern beans, canned
- Vegetable oil
Recipe Roots (Flavor Profile)
- Southwest USA
- Central and South America
Preparation Time
- Preparation to serve: 1 hour for 40 servings or 1 hour and 20 minutes for 80 servings
Critical Control Point (CCP)
- CCP: Thaw chicken in the refrigerator at 41°F or lower.
- CCP: Cook chili to internal temperature of 165°F or higher for 15 seconds. Stir occasionally.
- CCP: Hold chili hot at 135°F or higher for service.
Kid Rating
Culinary Center
Irvine Unified School District
.