HEARTY VEGETARIAN CHILI MADE WITH LOW SODIUM V8® VEGETABLE JUICE
Nutrition Facts
Serving Size
SERVING (1 CUP; 8 OZ LADLE)
Amount Per Serving
Calories 270
% Daily Value
Total Fat 9.4g
14%
Saturated Fat 2g
10%
Cholesterol 7mg
2%
Sodium 389mg
16%
Total Carbohydrate 36g
12%
Dietary Fiber 10.9g
44%
Protein 11.9g
24%
Vitamin A 28%
Vitamin C 67%
Calcium 11%
Iron 20%

hearty vegetarian chili made with low sodium v8® vegetable juice

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.

  • Total time: 30 minutes
  • Servings: 18
Ingredient Weight Measure
vegetable oil 4.000 oz. 0.5 cup
onion , chopped 16.000 oz. 4 cup
green pepper , chopped 12.000 oz. 2 cup
carrot , chopped 8.000 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 48.000 oz. 5.667 cup
low sodium pinto beans , canned, undrained 48.000 oz. 5.667 cup
Cheddar cheese , shredded 4.500 oz. 1.125 cup
1. Heat oil in saucepot. Add onion, pepper, carrots, garlic, chili powder and cumin. Cook until vegetables are tender.

2. Add  Low Sodium V8® Vegetable Juice. Heat to a boil. Cover. Cook over low heat for 5 minutes.
3. Add un-drained beans. Heat through.

CCP: Heat until internal temperature is 165ºF or higher for 15 seconds.

4.  To serve, using an 8 oz. ladle, portion 1 cup into bowl.  Top with 1 tablespoon (1/4 oz.) cheese. Serve immediately.

CCP: Hold at 140ºF or higher.

*Child Nutrition Contribution Table indicates beans counted as meat/meat alternate.
**See tip section for beans counting as vegetable component.

 

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.

  • Total time: 30 minutes
  • Servings: 18
Ingredient Weight Measure
vegetable oil 4.000 oz. 0.5 cup
onion , chopped 16.000 oz. 4 cup
green pepper , chopped 12.000 oz. 2 cup
carrot , chopped 8.000 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 48.000 oz. 5.667 cup
low sodium pinto beans , canned, undrained 48.000 oz. 5.667 cup
Cheddar cheese , shredded 4.500 oz. 1.125 cup
1. Heat oil in saucepot. Add onion, pepper, carrots, garlic, chili powder and cumin. Cook until vegetables are tender.

2. Add  Low Sodium V8® Vegetable Juice. Heat to a boil. Cover. Cook over low heat for 5 minutes.
3. Add un-drained beans. Heat through.

CCP: Heat until internal temperature is 165ºF or higher for 15 seconds.

4.  To serve, using an 8 oz. ladle, portion 1 cup into bowl.  Top with 1 tablespoon (1/4 oz.) cheese. Serve immediately.

CCP: Hold at 140ºF or higher.

*Child Nutrition Contribution Table indicates beans counted as meat/meat alternate.
**See tip section for beans counting as vegetable component.

 

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