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.
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|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|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.
- Components if beans in this recipe are counted as meat/meat alternate:
3 oz. M/MA AND 3/4 Total Vegetable (1/2 cup Additional AND 1/8 cup Other).