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

Calories279
From Fat10%
From Saturated Fat4%
From Sugar11%
Sodium581mg

Ingredients

Ingredient 6 servings 50 servings
Water, municipal1 cup1 qt/32 oz
Pumpkin, Mashed, #10 can1 cup1 qt/2 lb 1 oz
Tomatoes, Diced, #10 can2 cups2 qt /2 lb
Onions, Yellow, Fresh1.2 oz9.25 oz
Brown Sugar2 Tbsp1 cup
Paprika2 tsp1.5 Tbsp
Cinnamon, Ground1/4 tsp2 tsp
Coriander, Ground2 tsp1.5 Tbsp
Nutmeg, Ground1/4 tsp1.5 tsp
Cumin, Ground1 tsp1.5 Tbsp
Cocoa Baking Powder,Unsweetened2 Tbsp1/2 cup
Pepper, Black Ground1/4 tsp1 Tbsp
Salt, Table1 tsp1 Tbsp
Beans, Red #10 can, drained3 cups6 qt
Tortilla Chips6 oz3.125 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.