White_Bean_Chicken_Chili_(Cooked

MEAT, FISH, AND POULTRY No.L 212 00 WHITE BEAN CHICKEN CHILI (COOKED DICED) 91 mg 972 mg 73 mg 8 g 35 g 35 g 350 cal Calcium Sodium Cholesterol Fat Protein Carbohydrates Calories Yield 100 1-1/2 Cups Portion Ingredient BEANS, CANNELLINI,CANNED,DRAINED COOKING SPRAY,NONSTICK ONIONS,FRESH,CHOPPED PEPPERS,GREEN,FRESH,CHOPPED PEPPERS,RED,FRESH,CHOPPED SEASONING, SANTE FE STOCK,CHICKEN CHICKEN,COOKED,DICED TOMATOES,CANNED,DICED,INCL LIQUIDS OREGANO,CRUSHED FLOUR,WHEAT,GENERAL PURPOSE WATER,COLD Issue Measure 3 gal 2-2/3 qts 3 tbsp 1 gal 1/4 qts 3 qts 2-7/8 cup 3 qts 2-7/8 cup 1-3/8 cup 2 gal 1 qts Weight 33-1/8 lbs 1-1/2 oz 6 lbs 4-7/8 lbs 4-7/8 lbs 4-5/8 oz 19 lbs 18 lbs 10-1/3 lbs 1-1/4 oz 1 lbs 2-1/8 lbs 6-2/3 lbs 6 lbs 1 gal 1/2 qts 1/2 cup 3-5/8 cup 1 qts Method 1 2 Rinse cannellini beans in cold water, drain well. Set aside for use in Step 3. Stir-cook onions and peppers in a lightly sprayed steam jacketed kettle or stockpot for 8 to 10 minutes or until tender, stirring constantly. Add the Sante Fe Style seasoning. Stir-cook for 1 minute to release the volatile oils. Add the cannellini beans, chicken broth, chicken, tomatoes and oregano to cooked onion and pepper mixture. Bring to a boil. Cover, reduce heat; simmer 15 minutes. Blend flour and cold water together; stir to make a smooth slurry. Add slurry to white bean chicken chili stirring constantly. Bring to a boil. Cover; reduce heat; simmer 10 minutes or until thickened, stirring frequently to prevent sticking. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Pour 3 gallons white bean chicken chili into each ungreased pan. CCP: Hold for service at 140 F. or higher. 3 4 5