7 INGREDIENT CHILI

Made With:

Beverages

V8® 100% Vegetable Juice

The original V8 juice! This uniquely satisfying blend of eight vegetable juices is vitamin-rich and helps your patrons get 2 servings* of vegetables in every nutritious 8-ounce serving for a balanced lifestyle.

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Nutrition Facts
Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 340
% Daily Value
Total Fat 13.5g
21%
Saturated Fat 3.7g
19%
Cholesterol 107mg
36%
Sodium 693mg
29%
Total Carbohydrate 21.2g
7%
Dietary Fiber 5.7g
23%
Protein 34g
68%
Vitamin A 42%
Vitamin C 62%
Calcium 9%
Iron 19%
Total Time

35 min.

Serving & Size

1 CUP (8 OZ LADLE)

Yields

A hearty, mouth-watering chili made with turkey, onions, chili powder and cumin. Topped off with sour cream and green onions for the perfect finish!

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 340
% Daily Value
Total Fat 13.5g
21%
Saturated Fat 3.7g
19%
Cholesterol 107mg
36%
Sodium 693mg
29%
Total Carbohydrate 21.2g
7%
Dietary Fiber 5.7g
23%
Protein 34g
68%
Vitamin A 42%
Vitamin C 62%
Calcium 9%
Iron 19%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
93% lean ground turkey 4 lb.
onion, chopped 11 oz. cups
chili powder 0 1/4  cups
cumin, ground tsp.
Made With:

Beverages

V8® 100% Vegetable Juice

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V8® 100% Vegetable Juice 1 3/4  qt.
green pepper, chopped 5 oz. cups
kidney beans, canned, undrained 64 oz. cups
1. Cook turkey, onion, chili powder and cumin in large saucepot until turkey is browned and done.

2. Add vegetable juice, peppers and beans. Heat to a boil. Reduce heat to low. Cook 15 minutes.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.
Weight Measure
sour cream 3 oz. 18  tsp.
green onion, sliced 1 oz. 18  tsp.
3. To Serve: Using an 8 oz. ladle, portion 1 cup into bottom of soup bowl.  Garnish each portion with 1 teaspoon each of sour cream and green onions. Serve immediately.

 
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