VEGETABLE CHILI (REDUCED SODIUM)

Made With:

Bases, Broths & Stocks; Soups

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation

Campbell’s® Signature Low Sodium Vegetarian Vegetable Culinary Foundation is made with simple ingredients to bring rich garden flavor to a variety of soups, sauces, and more. It contains no artificial colors, flavors, preservatives, partially hydrogenated oils or major allergens.

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Nutrition Facts
Serving Size
1 CUP ( 8 OZ LADLE)
Amount Per Serving
Calories 103
% Daily Value
Total Fat 1.9g
3%
Saturated Fat 0.1g
1%
Cholesterol 0mg
0%
Sodium 185mg
8%
Total Carbohydrate 18.5g
6%
Dietary Fiber 4.6g
18%
Protein 3.7g
7%
Vitamin A 53%
Vitamin C 46%
Calcium 6%
Iron 10%
Total Time

60 min.

Serving & Size

1 CUP ( 8 OZ LADLE)

Yields

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.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP ( 8 OZ LADLE)
Amount Per Serving
Calories 103
% Daily Value
Total Fat 1.9g
3%
Saturated Fat 0.1g
1%
Cholesterol 0mg
0%
Sodium 185mg
8%
Total Carbohydrate 18.5g
6%
Dietary Fiber 4.6g
18%
Protein 3.7g
7%
Vitamin A 53%
Vitamin C 46%
Calcium 6%
Iron 10%

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Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Step 3
Profit Per Day
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
vegetable oil tbsp.
onion, chopped 23 oz. qt.
garlic, peeled, minced 1 oz. tbsp.
1.  In a kettle, heat oil to sauté vegetables:
  • Add onions and sauté 5-6 minutes until golden.

  • Add garlic and sauté 1 more minute.
Weight Measure
celery, chopped 7 oz. cups
sweet potato, peeled, diced 1/4-inch 8 oz. 0 1/2  qt.
red bell pepper, diced 1/4-inch 11 oz. 0 1/2  qt.
chili powder, toasted, mild 2 oz. 0 1/4  cups
cumin, seeds, ground, toasted tbsp.
ground coriander 0 1/2  tbsp.
fresh oregano leaves, chopped tbsp.
3.  Add flour and cook, stirring often, forming a thick, smooth roux.
Weight Measure
all-purpose flour 5 oz. cups
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.
Weight Measure
water qt.
Made With:

Bases, Broths & Stocks; Soups

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation

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Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation 2 lb.
no salt added tomato paste 5 oz. 0 1/2  cups
no salt added diced tomatoes, undrained 34 oz. qt.
zucchini, diced 1/2-inch 9 oz. 0 1/2  qt.
cauliflower, chopped 8 oz. 0 1/2  qt.
balsamic vinegar 0 333/1000  cups
low sodium black beans, canned, rinsed, drained 16 oz. cups
low sodium chick peas (garbanzo beans), canned, rinsed, drained 15 oz. cups
Weight Measure
chili powder, toasted, mild tbsp.
cilantro, minced 1 oz. cups
2.  Stir in celery, sweet potatoes, peppers, first amount of chili powder, cumin, corriander and oregano. Cook 2 minutes.
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.

 
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