Butternut Harvest Chili
By Rebecca D. from Royal Redeemer, Norh Royalton, Ohio.
A comforting main dish, delighfully satisfying with just the right amount of sweetness and spice you want in a hearty chili!
Serving size: 8 oz
|From Saturated Fat||1.69%|
|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|
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.