Roasted Poblano Five Bean Chili with Baked Tostito Scoops

By Susan M. from Roger Sherman Elementary, Meriden, CT.


Dive into this mouth watering chili with the perfect combination of spice and flavor.  This steaming chili with chunks of hearty tomato, a variety of fiber filled beans in a rainbow of colors and lean turkey packed with protein makes this balanced main dish hearty, satisfying and full of sustenance.  Sure to please, the whole family will "scoop it up" and be asking for more!

Nutrition Facts

Serving size: 6 oz

From Fat29.2%
From Saturated Fat5.6%
From Sugar5.7%


Ingredient 6 servings 50 servings
Extra Virgin Olive Oil2 TBSP1 cup
Fresh Onion, Chopped1/2 cup4 1/8 cups/1 lb, 5 oz
Fresh Recaito, Roughly Chopped1/2 cup4 1/8 cups
Fresh Cilantro, Roughly Chopped1/2 cup4 1/8 cups
Poblano Pepper, Roasted, Chopped1/4 cup2 cups
Jennio Pre-Cooked Commodity Ground Turkey6 oz3 lbs, 2 oz
Kidney Beans, reconstituted from dry without salt1/2 cup4 1/8 cups
Pinto Beans, reconstituted from dry without salt1/2 cup4 1/8 cups
Pink Beans, reconstituted from dry without salt1/2 cup4 1/8 cups
Black Beans, reconstituted from dry without salt1/2 cup4 1/8 cups
Red Beans, reconstituted from dry without salt1/2 cup4 1/8 cups
Corn, Frozen1/2 cup4 1/8 cup/1 lb, 8 oz
USDA Commodity Low Sodium Diced Tomatoes4 cups3, #10 cans
Mrs. Dash1 1/2 TBSP3/4 cup
Baked Tostitos, .9 oz or 13 chips per serving5.4 oz3, 1# bags

  1. Sanitize food prep area.

  2. Wash Poblano Peppers ( Note: 1 poblano pepper equals approximately 1/2 cup chopped).

  3. Measure out extra virgin olive oil.

  4. Wash hands and put on food service gloves.

  5. Lightly rub poblano peppers with olive oil with gloved hand. Place on baking sheet in preheated oven at 375 degrees for approximately 15 minutes until peppers are slightly charred, or if available, broil peppers for 15 minutes, turning every 4 minutes. Cover with plastic wrap and set aside.

  6. Place remaining extra virgin olive oil in a saucepan under medium high heat. Add chopped onion and saute for approximately 5 minutes. Add precooked ground turkey and cook for 5 minutes.

  7. Cut off tops of roasted poblano peppers. Cut in half and discard seeds. Chop into small pieces.

  8. Lower heat on saucepan. Add chopped cilantro, chopped recaito and chopped poblano peppers. Saute approximately another five minutes, stirring occasionally.

  9. Measure low sodium diced tomatoes. Puree half of the tomatoes in a food processor. Set aside.

  10. Add kidney beans, red beans, pink beans, black beans, pinto beans and corn to saucepan. Stir. Add pureed and diced low sodium tomatoes. Stir in Mrs. Dash. Cook under low heat for one hour.

  11. Ensure temperature is a minimum of 165 degrees prior to service. Transfer into 4" half hotel pans for service (n/a for 6 servings). Hold in warmer at a minimum internal temperature of 140 degrees prior to service.

  12. Serve with a six ounce ladle and a side of 13 baked tostitos.