Sriracha Turkey Chili - Butterball Foodservice

Sriracha Turkey Chili

SERVING SIZE 1 ¼ cup (9 oz.) each

Sriracha Turkey Chili

Ingredients SHOW LESS

INGREDIENT

50 PORTIONS

100 PORTIONS

Turkey Thigh Roast

50 Portions 5 lbs. 10 oz.

100 Portions 11 lbs. 4 oz.

Black beans, low-sodium, canned, drained and rinsed (USDA or commercial)

50 Portions 3 lbs. 12 oz. or 2 qts. 2 cups (about 1 #10 can)

100 Portions 7 lbs. 8 oz. or 1 gal. 1 qt. (about 2 #10 cans)

Kidney beans, low-sodium, canned, drained and rinsed (USDA or commercial)

50 Portions 3 lbs. 12 oz. or 2 qts. 2 cups (about ⅞ #10 can)

100 Portions 7 lbs. 8 oz. or 1 gal. 1 qt. (about 1 ¾ #10 cans)

Pinto beans, low-sodium, canned, drained and rinsed (USDA or commercial)

50 Portions 3 lbs. 12 oz. or 2 qts. 2 cups (about 1 #10 can)

100 Portions 7 lbs. 8 oz. or 1 gal. 1 qt. (about 1 ⅞ #10 cans)

Corn, no salt added, frozen (USDA or commercial)

50 Portions 2 lbs. 4 ½ oz. or 2 qts.

100 Portions 4 lbs. 9 oz. or 1 gal.

Tomatoes with juice, diced, no salt added, canned (USDA or commercial)

50 Portions 6 lbs. 6 oz. or 3 qts. ½ cup (about 1 #10 can)

100 Portions 12 lbs. 12 oz. or 1 gal. 2 qts. 1 cup (about 2 #10 cans)

Tomato paste, no salt added, canned (USDA or commercial)

50 Portions 15 oz. or 1 ½ cups 1 tbsp.

100 Portions 1 lb. 14 oz. or 3 cups 2 tbsp.

Onions, dehydrated

50 Portions 1 ¾ oz. or ½ cup

100 Portions 3 ½ oz. or 1 cup

Taco seasoning, low sodium

50 Portions ½ cup

100 Portions 1 cup

Sriracha hot sauce

50 Portions ½ cup

100 Portions 1 cup

Directions SHOW MORE

1. Remove turkey packs from box and place in cooler at least 2-3 days prior to service to fully thaw.

2. Preheat oven to 350 ̊ F.

3. Place turkey and juice into a 12” x 20” x 4” steam table pan. Manually separate roasts into large natural pieces. Cover and heat for 60-80 minutes or until internal temperature reaches 165°F.

4. Place roast on a full sheet pan or cutting board. Set au jus (juice from cooked turkey) aside. Using 2 large forks, shred turkey roast.

5. In a kettle or large pot, turn heat on medium-high. Add shredded turkey, au jus, black beans, kidney beans, pinto beans, tomatoes with juice, tomato paste, dehydrated onions, taco seasoning, and sriracha. Stir to combine all ingredients.

6. Bring to a boil. Reduce heat to low and simmer for 30 minutes.

7. Remove from heat and serve 1 ¼ cup each.

Note: Sriracha hot sauce may need to be decreased to provide less spice for younger school children. Nutrient analysis will need to be adjusted accordingly.

CCP: Heat the poultry to an internal temperature of 165°F degrees or higher for 15 seconds. Hold at 140°F degrees or higher.

Nutrients per Serving SHOW MORE

Calories 218 kcal

Saturated Fat 1 g

Sodium 496 mg

Sugars 5 g

Total Fat 5 g

Trans Fat 0 g

Cholesterol 28 mg

Carbohydrate 30 g

Total Dietary Fiber 8 g

Protein 16 g

Vitamin A 393 IU

Calcium 68 mg

Vitamin C 8 mg

Iron 2 mg

Component

Meat/Meat ALT 1 oz. eq.

Grain

Vegetable(s) 1 cup(s)

Fruit

Milk

Serve with confidence.®

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