SanDi Coast Chili Mole
By Sylvia K. from Myron B. Green Elementary School, San Diego, California.
Description
SanDi Coast Chili Mole is a vegan entree served with a hint of chocolate hence the Mole title and contains a 'secret' ingredient that is an item in many holiday meals - but used in an uniquely different way.
Nutrition Facts
Serving size: #6 scoop/5.5oz
| Calories | 279 |
| From Fat | 10% |
| From Saturated Fat | 4% |
| From Sugar | 11% |
| Sodium | 581mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Water, municipal | 1 cup | 1 qt/32 oz |
| Pumpkin, Mashed, #10 can | 1 cup | 1 qt/2 lb 1 oz |
| Tomatoes, Diced, #10 can | 2 cups | 2 qt /2 lb |
| Onions, Yellow, Fresh | 1.2 oz | 9.25 oz |
| Brown Sugar | 2 Tbsp | 1 cup |
| Paprika | 2 tsp | 1.5 Tbsp |
| Cinnamon, Ground | 1/4 tsp | 2 tsp |
| Coriander, Ground | 2 tsp | 1.5 Tbsp |
| Nutmeg, Ground | 1/4 tsp | 1.5 tsp |
| Cumin, Ground | 1 tsp | 1.5 Tbsp |
| Cocoa Baking Powder,Unsweetened | 2 Tbsp | 1/2 cup |
| Pepper, Black Ground | 1/4 tsp | 1 Tbsp |
| Salt, Table | 1 tsp | 1 Tbsp |
| Beans, Red #10 can, drained | 3 cups | 6 qt |
| Tortilla Chips | 6 oz | 3.125 lbs |
Preparation
Recipe Method
Peel and dice onions. Reserve onions and keep under refrigeration 41F or below (step 2). In kettle or large stock pot, combine water, pumpkin, diced onions, diced tomatoes including juice, brown sugar, paprika, cinnamon, coriander, nutmeg, cumin, cocoa powder, pepper and salt. Mix well. Bring to a boil, stirring occasionally approximately 12-15 minutes. )Use 5 qt pans for recipes yielding less than 3 qts) Reduce heat to a simmer. Drain beans and discard liquid. Add beans to tomato/pumpkin broth. Mix well to blend. Heat until chili reaches minimal internal temperature of 145 F degrees approximately 15-20 minutes stirring occasionally. Ladle chili into 4 inch senior pans; 8 quarts to a pan. Cover pans of chili and place in preheated warming unit or steam table. Maintain chili at minimum internal temperature of 135F degrees until and during service. Place tortilla chips in 4 or 6 inch senior pans. Cover/wrap chips and place in warming unit until service.
Service
On serving line, place chips first then chili into heated steam table.
As student goes through serving line, portion 1 oz chips (appr. 10 each) on food tray.
Portion #6 scoop (appr 5.5 oz) chili over chips.
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