Butternut Harvest Chili
By Rebecca D. from Royal Redeemer, Norh Royalton, Ohio.
Description
A comforting main dish, delighfully satisfying with just the right amount of sweetness and spice you want in a hearty chili!
Nutrition Facts
Serving size: 8 oz
| Calories | 162 |
| From Fat | 10.43% |
| From Saturated Fat | 1.69% |
| From Sugar | 17.28% |
| Sodium | 589mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Fresh butternut squash, pared, seeded, diced 1/4" | 2 cup/11 0z | 1 gal/5 lb 11 oz |
| Fresh onions, diced, OR frozen onions, diced | 2/3 cup/6 oz | 2 qt 1 1/2 cup/3 lb |
| Fresh carrots, shredded ready-to-use | 1/3 cup/2 oz | 1 qt 1 cup/1 lb |
| Vegetable oil | 1/2 Tbsp/7 grams | 1/4 cup/2 oz |
| Canned tomatoes, diced, no added sodium | 1 1/2 cup/12 oz | 1 gal 1 qt (1 No 10 can)/6 lb 6 oz |
| Tomato Paste, no added sodium | 2 Tbsp/1 oz | 1 cup/8 oz |
| Canned black beans, no added sodium, drained and rinsed | 1 2/3 cup/14.5 oz | 3 qt 1 1/2 cup (2 No 10 can)/7 lb 8 oz |
| Apple juice | 1/4 cup/2 fl oz | 2 cup/16 fl oz |
| Chili powder | 1 Tbsp/8 grams | 1/2 cup/64 grams |
| Ground allspice | 1/2 tsp/1 gram | 2 Tbsp/12 grams |
| Sugar | 1/2 tsp/2 grams | 2 Tbsp/25 grams |
| Salt | 1 tsp/6 grams | 3 Tbsp/54 grams |
| Pepper | 1/2 tsp/1 gram | 2 Tbsp/14 grams |
Preparation
Heat oil in large stockpot or steam jacketed kettle Saute squash, onions, and carrots over mediium heat for 15 minutes Add remaining ingredients. Bring to a boil. Reduce heat and simmer covered until vegetables are tender (about 45 minutes), stirring occasionally. CCP: Heat to 140 degrees F or higher for at least 15 seconds. Portion with 1 cup (8 oz) scoop. CCP: Hold for hot service at 135 degrees F or higher.
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