Ruby Wild Blend™ White Chicken Chili - K-12 Foodservice

Recipe developed by InHarvest Chef Coleen Donnelly specifically for school menus.

InHarvest Products Used

Ingredients:

Yield: 27 servings

Each 1-cup portion provides 1 grain/bread eq., ¼ cup vegetable (legume), 1/8 cup vegetable (other), 1.75 oz. eq. meat/alt.

  • 2 t.    vegetable oil
  • 4 c.    onion, diced
  • ¼ c.    garlic, chopped
  • 2 qts.    chicken stock, low sodium
  • 2 T.    coriander, ground
  • 3 T.    cumin, ground
  • 3 T.    oregano, dried
  • 1+1/3 T. kosher salt
  • 1 t.    pepper
  • 2 lbs.    InHarvest Ruby Wild Blend™
  • 3 lbs.    chicken meat, cooked, diced
  • 4 c.    green chiles, diced
  • 6½ c.    white beans, low sodium, canned, drained

Directions:

  1. In a pot large enough to hold all of the stock, heat the oil over medium heat.
  2. Sauté the onion and garlic, stirring occasionally until the onion is translucent.
  3. Add the chicken stock, coriander, cumin, oregano, salt and pepper. Bring to a boil.
  4. Into each 2½” hotel pan, place 2 lbs. InHarvest Ruby Wild Blend, 3 lbs. chicken, 4 c. green chiles, 6½ c. white beans and 2½ qts. hot stock mixture. Stir well to combine and distribute the ingredients.
  5. Cover the pan tightly with parchment paper and foil. Cook in a 350°F convection oven for approximately 1 hour or until the liquid is absorbed.
  6. Stir the contents of the pan well before serving.


Nutrition Facts
Per serving: 291 cal., 25 g pro., 42 g carb., 5 g fiber, 4 g fat (1 g sat. fat), 46 mg chol., 410 mg sod., 1 g sugar

Recipe Tips

  1. This recipe is intended to be made in multiple hotel-pan batches. If the desired total is not a multiple of the hotel-pan yield, a partial pan may be made with adjustments to the amounts listed in the directions.
  2. Serve the chili in a bowl and offer toppings such as Spicy Cilantro Yogurt Sauce, chopped red onion, chopped cilantro and sliced jalapeño.
  3. Make a large batch of spice mix ahead of time and use 2/3 c. per hotel pan.
  4. The Meat/Meat Alternate contribution is calculated on an ounce-to-ounce basis. If using a product that requires more than 1 ounce to meet the ounce equivalent, the recipe will require adjustment in order to meet the stated M/MA contribution.