Assorted vegetables, beans, and Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation form the base of this chili that is enhanced with tomatoes, onions, garlic and chili powder. This chili is full of fabulous flavor with less than 200 mg sodium per serving.
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.
|vegetable oil||2 tbsp.|
|onion||23 oz.||1 qt.|
|garlic||1 oz.||3 tbsp.|
|celery||7 oz.||2 cups|
|sweet potato||8 oz.||0 1/2 qt.|
|red bell pepper||10.5 oz.||0 1/2 qt.|
|chili powder, toasted||1.5 oz.||0 1/4 cups|
|ground coriander||0 1/2 tbsp.|
|fresh oregano leaves||2 tbsp.|
|all-purpose flour||4.5 oz.||1 cups|
|no salt added tomato paste||5 oz.||0 1/2 cups|
|no salt added diced tomatoes||34 oz.||1 qt.|
|zucchini||9 oz.||0 1/2 qt.|
|cauliflower||7.5 oz.||0 1/2 qt.|
|balsamic vinegar||0 333/1000 cups|
|low sodium black beans||15.5 oz.||3 cups|
|low sodium chick peas (garbanzo beans)||15.25 oz.||3 cups|
|chili powder, toasted||3 tbsp.|
|cilantro||1 oz.||2 cups|
|1. In a kettle, heat oil to sauté vegetables:
|2. Stir in celery, sweet potatoes, peppers, first amount of chili powder, cumin, corriander and oregano. Cook 2 minutes.|
|3. Add flour and cook, stirring often, forming a thick, smooth roux.|
|4. Add water, a little at a time, whisking constantly, until bubbling and smooth after each addition.
5. Stir in remaining water, Campbell's Signature Low Sodium Vegetarian Vegetable Culinary Foundation, tomato paste, diced tomatoes, zucchini, cauliflower, balsamic vinegar and beans. Bring to a boil, reduce heat and simmer 45 minutes or until thickened.
CCP- Heat to a minimum internal temperature of 165°F for one minute.
|6. Just before serving stir in second amount of chili powder and cilantro.
CCP- Hold for hot service at 140°F.
7. Use an 8 oz ladle to portion each serving of soup (1 cup). Serve immediately.