HEARTY VEGETARIAN CHILI MADE WITH LOW SODIUM V8® VEGETABLE JUICE

Made With:

Product

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.

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Tip

Great served as a topping for:

  • Baked White or Sweet Potato
  • Nachos
  • Salad
  • Rice
  • Cornbread Muffin

**Components if beans in recipe are counted as vegetable:

M/MA (oz): 0.00
Grain (oz equiv): 0.00
Total Vegetable (c): 1.625

Dark Green (c): 0.00
Legumes (c): 0.625
Starchy (c): 0.00
Red/Orange (c): 0.625
Other (c): 0.375
Additional (c): 0.00
Fruit (c): 0.00
Milk (c): 0.00

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 35.9g
12%
Dietary Fiber 11.4g
46%
Protein 11.9g
24%
Vitamin A 77%
Vitamin C 100%
Calcium 15%
Iron 20%
Child Nutritional Content
  • mma: 2.5oz
  • grain: 0.0oz
  • totalVegetable: 1.0c
  • darkGreen: 0.0c
  • redOrange: 0.625c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.375c
  • additional: 0.0c
  • fruit: 0.0c
  • milk: 0.0c
Total Time

30 min.

Serving & Size

SERVING (1 CUP; 8 OZ LADLE)

Yields

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.

Nutrition Facts

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 35.9g
12%
Dietary Fiber 11.4g
46%
Protein 11.9g
24%
Vitamin A 77%
Vitamin C 100%
Calcium 15%
Iron 20%
Child Nutritional Content
  • mma: 2.5oz
  • grain: 0.0oz
  • totalVegetable: 1.0c
  • darkGreen: 0.0c
  • redOrange: 0.625c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.375c
  • additional: 0.0c
  • 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

Weight Measure
vegetable oil 4 oz. 0 1/2  cups
onion, chopped 16 oz. cups
green pepper, chopped 12 oz. cups
carrot, chopped 8 oz. 1 3/4  cups
chili powder tbsp.
garlic powder tbsp.
cumin, ground tbsp.
Made With:

Product

Low Sodium V8® Vegetable Juice

View Product
Low Sodium V8® Vegetable Juice 10  cups
red wine vinegar 0 1/4  cups
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.
Weight Measure
low sodium black beans, canned, undrained 48 oz. 5 667/1000  cups
low sodium pinto beans, canned, undrained 48 oz. 5 667/1000  cups
Cheddar cheese, shredded 5 oz. 1 1/8  cups
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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