CAMPBELL’S FRESH PREPARED SOUP SPOT®: BEEFY CHILI WITH SOUP CUSTOMIZER TM GR. K-8

Made With:

Bases, Broths & Stocks

Campbell’s® Vegetarian Chili Customizer™

Fully customizable soups empower operators and consumers to create signature fresh prepared soups by adding just the right type and amount of ingredients to deliver a NEW soup experience!

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Tip

Offer with 1 oz equivalent whole grain dinner roll or crackers, 1/4 cup veggie sticks, 1 cup fruit, and 8 oz. milk for a complete reimbursable meal.

Garnish each bowl with a fresh lime wedge and/or fresh chopped cilantro, if desired.

NOTE: 3/4 cup of Campbell's® Customizable Soup Base- Vegetarian Chili Base supplies 3/8 cup total vegetables (1/4 cup red/orange and 1/8 cup additional) to this recipe's child nutrition component contributions.

Nutrition Facts
Serving Size
1 SERVING (see method for instructions)
Amount Per Serving
Calories 300
% Daily Value
Total Fat 8g
12%
Saturated Fat 2.1g
11%
Cholesterol 25mg
8%
Sodium 780mg
33%
Total Carbohydrate 42.3g
14%
Dietary Fiber 4.4g
18%
Protein 14.3g
29%
Vitamin A 12%
Vitamin C 13%
Calcium 10%
Iron 16%
Child Nutritional Content
  • mma: 1.0oz
  • grain: 1.0oz
  • totalVegetable: 0.5c
  • darkGreen: 0.0c
  • redOrange: 0.375c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.0c
  • additional: 0.125c
  • fruit: 0.0c
  • milk: 0.0c
Total Time

45 min.

Serving & Size

1 SERVING (see method for instructions)

Yields

Simply pour Campbell’s® Vegetarian Chili Customizer™ over cooked ground beef, kidney beans, and diced peppers and top with crushed tortilla chips to offer a delicious entrée in a bowl, brimming with bold Tex-Mex flavor.  Offer this delicious pace-changer as part of a complete reimbursable meal.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (see method for instructions)
Amount Per Serving
Calories 300
% Daily Value
Total Fat 8g
12%
Saturated Fat 2.1g
11%
Cholesterol 25mg
8%
Sodium 780mg
33%
Total Carbohydrate 42.3g
14%
Dietary Fiber 4.4g
18%
Protein 14.3g
29%
Vitamin A 12%
Vitamin C 13%
Calcium 10%
Iron 16%
Child Nutritional Content
  • mma: 1.0oz
  • grain: 1.0oz
  • totalVegetable: 0.5c
  • darkGreen: 0.0c
  • redOrange: 0.375c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.0c
  • additional: 0.125c
  • fruit: 0.0c
  • milk: 0.0c

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

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

Step 3
Profit Per Day
× =

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

Made With:

Bases, Broths & Stocks

Campbell’s® Vegetarian Chili Customizer™

View Product
Weight Measure
Campbell’s® Vegetarian Chili Customizer™, thawed 16 lb. pouches
1. Prepare Soup Customizer™ according to package directions.

NOTE: This product is ready to heat and does not require reconstitution.

CCP: Heat to 165°F for one minute.
CCP: Hold for hot service at 160°F.
 
Weight Measure
low sodium kidney beans, canned, rinsed, drained 14 oz. 2 1/2  cups
green pepper, diced 13 oz. 2 1/2  cups
baked corn tortilla chips, crushed 40 oz.
80% lean ground beef, cooked, crumbled 40 oz.
2. Prepare the beans, green peppers, and tortilla chips.  Keep each ingredient in separate pans or bowls until bowls are pre-assembled.

CCP: Hold at 41°F until bowls are pre-assembled.

3. To pre-assemble each serving:

a. Place the following ingredients in a 16 oz. bowl:

-  1 tbsp. (#60 scoop) beans
-  1 tbsp. (#60 scoop) fresh peppers
- 1 oz. tortilla chips
- 1 oz. cooked beef

b. Use tongs to gently toss all of the ingredients in the bowl together.

c. Place a lid on each bowl.

CCP: Hold at 41°F until bowls are served.

4. To serve:

a. Remove the lid from the bowl.

b. Use a 6 oz. ladle to portion 3/4 cup of hot broth over contents of bowl.

c. Place lid on bowl.  Serve immediately.
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