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Add some heat to your K-12 menu with this vegetarian chili made with
a perfect combination of vegetables, beans, spices, and Low Sodium V8® 100% Vegetable Juice.
| Ingredient | Weight | Measure |
|---|---|---|
| vegetable oil | 4.0 oz. | 0.5 cup |
| onion , chopped | 16.0 oz. | 4 cup |
| green bell pepper , chopped | 12.0 oz. | 2 cup |
| carrot , chopped | 8.0 oz. | 1.75 cup |
| chili powder | 3 tbsp. | |
| garlic powder | 1 tbsp. | |
| cumin , ground | 1 tbsp. | |
| Low Sodium V8® Vegetable Juice | 10 cup | |
| red wine vinegar | 0.25 cup | |
| low sodium black beans , canned, undrained | 48.0 oz. | 5.667 cup |
| low sodium pinto beans , canned, undrained | 48.0 oz. | 5.667 cup |
| Cheddar cheese , shredded | 4.5 oz. | 1.125 cup |
Beans as Vegetables Meal Components:
M/MA: 0.25 oz.
Total Vegetable: 1-5/8 c (1/4 c Other; 5/8 Red/Orange; 3/4 c Legumes)
Beans as M/MA Meal Components:
M/MA: 2.5 oz.
Total Vegetable: 7/8 c (1/4 c Other; 5/8 c Red/Orange)
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