The perfect combination of vegetables, beans, spices, and V8® 100% vegetable juice make this chili hot stuff!
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|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.
|onion||16 oz.||4 cups|
|vegetable oil||4 oz.||0 1/2 cups|
|green pepper||12 oz.||2 cups|
|carrot||8 oz.||1 3/4 cups|
|chili powder||3 tbsp.|
|garlic powder||1 tbsp.|
|black beans||48 oz.||5 667/1000 cups|
|pinto beans||48 oz.||5 667/1000 cups|
|Cheddar cheese||4.5 oz.||1 1/8 cups|
|1. Heat oil in saucepot. Add onion, pepper, garlic, chili powder and cumin. Cook until onion and pepper are tender.
2. Add V8® 100% 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.