Sock Rockin' Chicken Chili

By Hallie S. and Michael S. from Clinton Township Middle School, Clinton, NJ.


Sock Rockin' Chicken Chili is a light textured chili with a very fresh taste and just enough spicy kick to knock your socks off! Made with chicken breast, kidney and black beans, our chili contains lots of lean protein from alternate protein sources. It also utilizes commodities such as canned tomatoes to ensure this recipe is cost effective for schools looking to add this spicy entree to their lunch menu!

Nutrition Facts

Serving size: 16 oz

From Fat15.75%
From Saturated Fat3.26%
From Sugar0%


Ingredient 6 servings 50 servings
Olive Oil1 Tbsp1/2 cup
Onions, Raw, Chopped1 cup8 1/3 cups
Peppers, Green Bell, Chopped1 cup8 1/3 cups
Celery, Raw, Chopped1 cup8 1/3 cups
Garlic Powder1 Tbsp1/2 cup
Cumin, Ground2 tsp5 Tbsp + 1 tsp
Chili Powder1 Tbsp1/2 cup
Oregano Leaves, Dried, Ground1 Tbsp1/2 cup
Zucchini, Raw, Sliced2 cups16 2/3 cups
Chicken Breast, Cooked, Diced3 cups/24 oz24 cups/12.5 lbs
Black Beans, Canned, Drained15 oz7.8 lbs
Kidney Beans, Red Mature, Drained30 oz15.5 lbs
Tomato Sauce2 cups16 2/3 cups
Diced Tomatoes and Juice30 oz240 oz
Chicken Broth2 cups16 2/3 cups


Heat olive oil in 30 quart pot. Add onions, celery and peppers and cook approximately 5 minutes or until soft. For 6 servings a 10 quart pot may be used. Add garlic, cumin, oregano, and chili powder. Add zucchini, chicken broth, diced tomatoes and tomato sauce. Cook for approximately 15 minutes on medium to high heat, until zucchini is softened. Add chicken and beans, cook another 10 minutes. Ensure that temperature reaches 165 degrees F. Serving suggestions: Serve chili with brown rice or quinoa. Chili can be topped with shredded low fat cheddar cheese or fresh cilantro leaves.