Norwood Cowboy Chili
By Shaina F. and Trish V. from Norwood Elementary School, Los Angeles, CA.
Hearty made-from-scratch chili made with wholesome brown rice, taco seasoned ground turkey, onions, green and red bell peppers, kidney beans, pinto beans, black beans, and diced tomatoes; served hot and topped with low-fat shredded cheddar cheese.
Serving size: 240g
|From Saturated Fat||4%|
|Ingredient||6 servings||50 servings|
|Vegetable oil||1 tablespoon/0.1 ounce||0.25 cup/0.8 ounce|
|Ground turkey||1.2 quart/1.2 pounds||9 quarts/10 pounds|
|Yellow Onion, small dice||0.5 cup/1.8 ounces||4.25 cups/15 ounces|
|Red Bell Pepper, small dice||0.5 cup/1.8 ounces||4.25 cups/15 ounces|
|Green Bell Pepper, small dice||0.5 cup/1.8 ounces||4.25 cups/15 ounces|
|Barbeque Seasoning||2 teaspoons/0.2 ounce||3 tablespoons/1 ounce|
|Canned Black Beans, with liquid||0.75 cups/3 ounces||7 cups/25 ounces|
|Canned Kidney Beans, with liquid||0.75 cups/3 ounces||7 cups/25 ounces|
|Canned Pinto Beans, with liquid||0.75 cups/3 ounces||7 cups/25 ounces|
|Canned Diced Tomatoes, with liquid||2 cups/6.7 ounces||15 cups/56 ounces|
|Parboiled Long Grain Brown Rice, cooked||0.25 cup/1.25 ounce||4 cups/14 ounce|
|Low Fat Cheddar Cheese, shredded||0.75 cup/3 ounce||7 cups/25 ounces|
In a large stock pot, heat vegetable oil over medium heat. Add ground turkey, onions and bell peppers, reduce heat to medium-low, and cook until vegetables are aromatic and begin to soften, and turkey begins to brown (about 5-6 minutes). Add barbeque seasoning and mix well.
Add black beans, kidney beans, pinto beans, and diced tomatoes (with all the liquid) to pot. Mix well.
Bring to a small boil, and reduce heat. Simmer for 20-30 minutes or until flavors blend together. Add cooked rice to pot, and mix well. Hold hot until service. Serve 8 ounce portion, topped with 1/2 ounce cheese.