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White Bean Chicken Chili (Cooked Diced)
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 212 00
WHITE BEAN CHICKEN CHILI (COOKED DICED)
Yield 100
Portion 1-1/2 Cups
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
350 cal
35 g
35 g
8g
73 mg
972 mg
91 mg
Ingredient
Weight
Measure
Issue
BEANS, CANNELLINI,CANNED,DRAINED
33-1/8 lbs
3 gal 2-2/3 qts
COOKING SPRAY,NONSTICK
1-1/2 oz
3 tbsp
ONIONS,FRESH,CHOPPED
6 lbs
1 gal 1/4 qts
6-2/3 lbs
4-7/8 lbs
3 qts 2-7/8 cup
6 lbs
PEPPERS,GREEN,FRESH,CHOPPED
PEPPERS,RED,FRESH,CHOPPED
4-7/8 lbs
3 qts 2-7/8 cup
SEASONING, SANTE FE
4-5/8 oz
1-3/8 cup
STOCK,CHICKEN
19 lbs
2 gal 1 qts
CHICKEN,COOKED,DICED
18 lbs
10-1/3 lbs
1 gal 1/2 qts
TOMATOES,CANNED,DICED,INCL LIQUIDS
OREGANO,CRUSHED
1-1/4 oz
1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE
1 lbs
3-5/8 cup
WATER,COLD
2-1/8 lbs
1 qts
Method
1 Rinse cannellini beans in cold water, drain well. Set aside for use in Step 3.
2 Stir-cook onions and peppers in a lightly sprayed steam jacketed kettle or stockpot for 8 to 10 minutes or until tender, stirring
constantly. Add the Sante Fe Style seasoning. Stir-cook for 1 minute to release the volatile oils.
3 Add the cannellini beans, chicken broth, chicken, tomatoes and oregano to cooked onion and pepper mixture. Bring to a boil.
Cover, reduce heat; simmer 15 minutes.
4 Blend flour and cold water together; stir to make a smooth slurry. Add slurry to white bean chicken chili stirring constantly. Bring
to a boil. Cover; reduce heat; simmer 10 minutes or until thickened, stirring frequently to prevent sticking. CCP: Internal
temperature must reach 165 F. or higher for 15 seconds.
5 Pour 3 gallons white bean chicken chili into each ungreased pan. CCP: Hold for service at 140 F. or higher.



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White Bean Chicken Chili (Cooked Diced)

Yield: 100 Portion: 1-1/2 Cups
Calories: 350 cal
Carbohydrates: 35 g
Protein: 35 g
Fat: 8g
Cholesterol: 73 mg
Sodium: 972 mg
Calcium: 91 mg

Ingredient Weight Measure Issue
BEANS, CANNELLINI,CANNED,DRAINED 33-1/8 lbs 3 gal 2-2/3 qts
COOKING SPRAY,NONSTICK 1-1/2 oz 3 tbsp
ONIONS,FRESH,CHOPPED 6 lbs 1 gal 1/4 qts 6-2/3 lbs
PEPPERS,GREEN,FRESH,CHOPPED 4-7/8 lbs 3 qts 2-7/8 cup 6 lbs
PEPPERS,RED,FRESH,CHOPPED 4-7/8 lbs 3 qts 2-7/8 cup
SEASONING, SANTE FE 4-5/8 oz 1-3/8 cup
STOCK,CHICKEN 19 lbs 2 gal 1 qts
CHICKEN,COOKED,DICED 18 lbs
TOMATOES,CANNED,DICED,INCL LIQUIDS 10-1/3 lbs 1 gal 1/2 qts
OREGANO,CRUSHED 1-1/4 oz 1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE 1 lbs 3-5/8 cup
WATER,COLD 2-1/8 lbs 1 qts

Method:
1 Rinse cannellini beans in cold water, drain well. Set aside for use in Step 3.
2 Stir-cook onions and peppers in a lightly sprayed steam jacketed kettle or stockpot for 8 to 10 minutes or until tender, stirring
constantly. Add the Sante Fe Style seasoning. Stir-cook for 1 minute to release the volatile oils.
3 Add the cannellini beans, chicken broth, chicken, tomatoes and oregano to cooked onion and pepper mixture. Bring to a boil.
Cover, reduce heat; simmer 15 minutes.
4 Blend flour and cold water together; stir to make a smooth slurry. Add slurry to white bean chicken chili stirring constantly. Bring
to a boil. Cover; reduce heat; simmer 10 minutes or until thickened, stirring frequently to prevent sticking. CCP: Internal
temperature must reach 165 F. or higher for 15 seconds.
5 Pour 3 gallons white bean chicken chili into each ungreased pan. CCP: Hold for service at 140 F. or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/white_bean_chicken_chili_cooked_diced.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence