School Nutrition Association • November/December 2022 • Warm Up to Chilis, Soups and Stews

Get your ladles ready! It’s the time of year when most of us seek meals that feature “winter-warmers”: foods that have the capacity to warm one’s body and soul. Few dishes are up to this task better than soups, stews and chilis. Think of the chicken noodle cure for the common winter cold. Picture a hearty beef stew brimming with carrots and onions. Imagine a stick-to-the-ribs vegetarian chili, served up with a side of cornbread—or a cinnamon roll (more on that online). Have we triggered your salivary glands yet?

This menu category is perfect for school meal operations, often satisfying multiple meal pattern credits in a single bowl. Recipes usually can be made in advance, holding well until reheating just prior to service. They’re a great vehicle for serving up produce items, including farm-to-school harvests and are less likely to be subject to supply shortages, especially if prepared from scratch. Plus, you’ll find them a great means for introducing students to a variety of global cuisines, potentially connecting the cafeteria to classroom lessons on geography, immigration and world history.

Let’s “slurp” up some tasty facts, intriguing trivia and helpful culinary tips that are sure to whet your appetite for adding soups, stews and chili to the school menu (or your family dinners) this winter—and all year long!

Although you may swear by your own definitions, technically there’s not a lot of culinary delineation between a soup and a stew. Recipe developers and professional chefs might point to the amount of liquid used in each, but there’s no authoritative formula. Others might argue that a stew is typically slow-cooked over a longer period of time (which consequentially reduces its liquid), while certain soups can be ready after just 20 minutes on the stovetop.

The Wikipedia community identifies soup as a “liquid food that is made by combining ingredients of meat or vegetables with stock, milk or water.” Pretty simple, right? And yet chefs across history have been crafting finer definitions, such as the French classifications of clear soups (bouillon and consommé, for example) and thick soups. There are also a long list of cold soups, fruit soups and dessert soups, but we’ll save those for another season.

Where along the spectrum does a chowder fit in? How about a bisque? Chowders often toe the line between a soup and stew—usually thicker than a soup (featuring, in culinary terms, greater “body”), but usually a bit thinner than a stew. Both chowders and bisques share a long association with seafood, although you can certainly find chowders (which tend to be chunkier) and bisques (characterized by a smoother texture) without a fish or crustacean in sight. Consider Corn Chowder and Potato Chowder, for example. But most diners likely will connect the terminology with New England Clam Chowder (thick and creamy) and Manhattan Clam Chowder (thinner by virtue of its tomato base).

A stew tends to get its identity from larger-cut ingredients and often tougher cuts of meat, which benefit from a longer simmering time. Most recipes use minimal cooking liquids, which reduce further, making a stew thicker than even a chowder or bisque. In different culinary traditions, stews might be served over a starchy ingredient such as rice, polenta, noodles or mashed potatoes. Consider Gumbo and Jambalaya as good examples here.

Soups and stews are staples in many nations, and as American consumers grow more accepting of and interested in global cuisines, you and your students are likely to have greater familiarity with many of the signature soups and stews of different cultures. Beyond minestrone (Italy) or chicken tortilla soup (Mexico), there are many dishes poised for widespread recognition. For example, ramen (Japan) and pho (Vietnam) have exploded in popularity over the last five years. You might also see more menu mentions of posole (Mexico), wonton soup (China), borscht (Russia/Ukraine), caldo verde (Portugal) and avgolemono (Greece). [Editors’ Note: Check out a school nutrition-appropriate recipe for African Peanut Stew in the new Recipe Library available at School Nutrition.org.]

Whether you are menuing traditional soup and stew favorites or looking to try new dishes, there are a number of tactics you can apply to elevate your recipe, building flavor— and fans—as a result.

• Roast your vegetables before adding them into the pot. This will add some char and concentrate flavor.

• Sear meat before adding it to the kettle. This is another way to add depth of flavor, while avoiding the risk of a rubbery texture, especially for chicken.

• Add brightness to your soup recipe with pantry staples. If you taste the dish and something seems “missing,” it’s usually salt or acid. Since salt is frowned upon for school meals, try adding a splash of any kind of vinegar or a squeeze of citrus.

There are a number of ways you can mimic the creamy texture of many favorite soups and stews without indulging in the calories and fat of cream and milk. Consider

• starting with a roux, which is a classic blend of butter and flour that is slowly combined with broth to yield a thick, creamy texture; or

• pureeing your vegetables before adding them to the soup to lend the dish greater body.

And here’s a great tip for adding some welcome novelty to soups served in the cafeteria. Serve a “sippable soup” in a coffee cup with a slit in the lid. It’s a great grab ‘n’ go option, reduces the potential for spills and eliminates the need for a spoon. Soup varieties that work best for this application are those that boast a smooth, creamy texture, such as tomato, potato and broccoli-cheddar soups.

One could easily argue that a chili is simply a subcategory of a stew, with meats and vegetables simmered for a long period of time, limiting the amount of liquid that results.But most chili dishes are distinctive by certain fundamental ingredients and signature spices. Chili as an entrée is said to originate in San Antonio in the 1800s, and today the Chili Con Carne/Texas Red variety is the official state dish of Texas.

There may be no other single dish in America that has so many distinct regional varieties than chili. Let’s take a look at a few of these.

Chili con Carne. It’s also called Texas Red, Traditional Red or Bowl of Red. Signature ingredients include beef (chopped or ground), chili peppers, paprika, cumin and Mexican oregano. It does not include beans and typically omits tomatoes, as well. It was said to gain national attention after appearing at the Texas exhibit of the 1893 Chicago World’s Fair.

Cincinnati Chili. Its key ingredients are ground beef, tomato paste, cinnamon, nutmeg, cloves, allspice, chili powder and cumin. Some recipes add cocoa powder. It’s typically served as a topping over spaghetti or hot dogs (“coneys”). When ordering with the spaghetti base, local restaurants will ask if you want a “three-way,” which means to add cheese. A “four-way” adds cheese and beans or chopped raw onions. If you want your chili a “five-way,” you’re getting cheese, beans, chopped raw onions and oyster crackers on the side.

Hoosier Chili. Famous in Indiana, it’s said to pre-date Cincinnati chili’s 1920s debut with a reference that first appeared a 1908 newspaper article. Similar to, yet distinctive from, its regional neighbor, this chili mixes spaghetti or elbow macaroni right into the ground beef, beans, tomato juice (or, notably, V-8 brand) and chili powder. It’s topped with shredded cheddar and typically eaten with Frito chips.

Tavern-Style. Originating in Springfield, Illinois, in 1909, it uses beef suet, a fat that creates a layer of grease at the top of the pot. Diners dip their oyster crackers into this decidedly non-nutritious recipe element. Less controversial ingredients include ground beef, beans, tomato juice and chili powder. Some chefs may add beer.

Oklahoma Chili. This closely resembles Texas chili, but embraces the beans, along with ground or chopped beef, diced tomatoes, tomato sauce or paste, chili powder, cumin and oregano. It’s usually served with Frito chips and cheddar and may be used to top spaghetti or hot dogs.

Kansas City (Mo.) Chili. This dish is characterized by the use of brisket or pork shoulder, although some recipes swap in ground beef. Other key ingredients include beans, tomatoes, Worcestershire sauce, cumin, chili powder and, periodically, Kansas City-style barbecue sauce.

Chili Verde. This variation hails from northern Mexico, but has come to be associated with New Mexico, given the amount of green chilis grown in the state. Signature ingredients include chopped pork shoulder, green chili and garlic. Carne Adovada, another New Mexican chili, uses red chilis.

Detroit-Style Chili. This is a Greek-inspired dish that features paprika, dried oregano and (traditionally) ground beef heart. It’s sometimes thickened with a roux, giving it a gravy-like consistency. You’ll find it on top of a hot dog.

Rocky Mountain Chili. This is a fairly straightforward version, featuring beans, canned tomatoes, chiles and spices. However, it often uses game meats, such as elk, deer and antelope, in place of beef or pork.

Geography is not the only influence on chili variations. There are many styles associated with particular ingredients, such as White Chicken Chili (made with white beans, chicken and mild green chilis), Turkey Chili, Black Bean Chili, Pumpkin or Sweet Potato Chili and even Buffalo Chicken Chili. Although these could hardly be considered traditional forms, they might be fun options for flavor exploration.

How could you possibly improve on any of these dishes for your own creations? You might hesitate to even try, but one avenue is to make your own seasoning. Premade seasoning blends are convenient, but they lack the personality of your own concoctions. Start with the fundamentals of most chili seasoning mixes: chili powder, cumin, cayenne pepper, garlic powder, onion powder, salt and black pepper. Add or decrease the heat level to your (or your students’) personal preferences. Try “blooming” the spices first, adding them to hot oil in the pan and cooking before adding in any other ingredients for the dish, especially liquids.

A bowl of chili is best when it’s full of hearty “chunks” of meat, vegetables and beans. Remember that a thin chili is a boring chili. As with soups, consider adding a dash of acid near the end of the cooking process. Balsamic vinegar tends to pair well with signature chili flavors. If you’re a fearless cook who loves to experiment, consider trying some unexpected ingredients, such as pumpkin, chocolate, soy sauce or dried fruit.

When craving something cozy and comforting, there’s nothing better than a steaming bowl of soup, stew or chili—and we bet your students feel the same way. Whether there’s just a chill in the air or it’s downright blizzarding outside, it will nourish their souls and their bodies to come inside for a warm-you-up in a bowl.

Cherry Chipotle Chili

1/3 cup olive oil
5 cups onions, chopped
2 cups celery, chopped
4 cups carrots, diced
4 cups red peppers, chopped
11/2 cups poblano peppers, chopped
1/2 cup garlic, minced
1/3 cup chili powder
1/4 cup thyme, fresh, chopped
3 Tbsp. ground cumin
2 Tbsp. salt
2 Tbsp. black pepper
1 tsp. ground allspice
1/4 tsp. cinnamon
168 oz. white beans, canned, drained, rinsed
168 oz. diced tomatoes
5 cups vegetable broth
3 cups cherries, canned*
1/3 cup apple cider vinegar*
4.5 oz. chipotles in adobo sauce, canned, chopped
11/2 cups cheddar cheese
11/2 cups sour cream
1/2 cup chives, fresh, chopped

Per Serving 393 cal., 20 g pro., 8 g fat, 3 g sat. fat, 62 g carb., 14 g fiber, 1,076 mg sod., 10 g sugars

Meal Pattern 2.25 oz.-eq. meat/meat alternate (OR 0.25 oz.-eq meat/meat alternate + 1/2 cup beans/pulse/lentils), 1 cup vegetable (red/orange), 1/4 cup vegetable (other)

1 Heat the olive oil in a large pot or braising pan set over medium heat. Add the onions, celery, carrots, red peppers, poblano peppers, garlic, chili powder, thyme, cumin, salt, pepper, allspice and cinnamon and cook for 8 to 10 minutes until the vegetables are softened.

2 Stir in the white beans, tomatoes, broth, 2 cups of the canned cherries, the apple cider vinegar and chipotles and bring to a boil. Reduce the heat to medium-low and cook, stirring occasionally, for 1 to 11/2 hours or until thickened and flavorful.

3 Serve 11/2 cups in a bowl and top with 1 Tbsp. cherries, 1 Tbsp. cheddar cheese and 1 Tbsp. sour cream. Sprinkle with 1 tsp. chives.

*Notes: Lucky Leaf Premium Clean Label Cherry Fruit Filling and Musselman’s Apple Cider Vinegar can be used in this recipe.

Nutritional and Meal Pattern Analyses: Rebecca J. Polson, CC, SNS, Instagram: @ChefRebeccaK12

Turkey Pot Pie Soup

22 lb., 8 oz. turkey tenderloin medallions, frozen*
100 biscuits, 2-oz.-eq. whole grains
1/4 cup vegetable oil
6 lb., 6 oz. onions, diced
5 lb., 12 oz. celery, chopped
1/4 cup dried thyme
4 lb., 2 oz. carrots, sliced, no salt added, frozen
4 lb., 9 oz. corn, no salt added, frozen
5 lb., 4 oz. peas, no salt added, frozen
5 lb., 10 oz. potatoes, diced, no salt added, frozen
3 gal. chicken broth, low-sodium
11/2 cups white whole-wheat flour
1 qt. 1% milk

Per Serving 408 cal., 28 g pro., 11 g fat, 7 g sat. fat, 49 g carb., 6 g fiber, 956 mg sod., 7 g sugars

Meal Pattern 2 oz.-eq. meat/meat alternate, 2 oz.-eq. grains, 3/8 cup vegetable (starchy), 3/8 cup vegetable (other), 1/8 cup additional vegetable

4 In a large pot or tilt skillet, heat the oil on medium-high heat. Add the onions, celery and thyme. Saute the mixture for 5 to 8 minutes, or until the onions become opaque.

5 Add the carrots, corn, peas, potatoes and chicken broth. Stir frequently to break up the frozen vegetables and bring to a boil. Reduce the heat to low.

7 In a bowl, whisk the fl our and milk until well-combined. Slowly add the mixture to the turkey broth. Cook for 5 minutes, or until the soup slightly thickens. Remove the soup from heat. If the soup begins to thicken during holding, add small amounts of hot water as needed.

*Note: Butterball Foodservice Turkey Tenderloin Medallions can be used in this recipe.

Nutritional and Meal Pattern Analyses: Rebecca J. Polson, CC, SNS, Instagram: @ChefRebeccaK12

Potato Broccoli Soup

168 oz. chicken or vegetable broth, low-sodium
9 cups potato flakes or buds*
11/2 tsp. garlic powder
11/2 cups powdered milk, non-fat
60 oz. broccoli, frozen, chopped
6 Tbsp. lemon juice

Per Serving 335 cal., 16 g pro., 2 g fat, 1 g sat. fat, 65 g carb., 7 g fiber, 162 mg sod., 6 g sugars

2 Remove from heat and stir in the potato flakes, garlic powder and powdered milk. Allow the mixture to sit while preparing broccoli.

4 Stir the broccoli into the potato mixture. Heat soup over medium heat until hot.

Nutritional and Meal Pattern Analyses: Rebecca J. Polson, CC, SNS, Instagram: @ChefRebeccaK12

Sweet Potato Bean Chili

7 lb. 6 oz. sweet potatoes, diced*
2 lb., 8 oz. onions, diced
2 lb., 11 oz. green bell peppers, diced
1 #10 can black beans, canned, low- sodium
1 #10 can kidney beans, canned, low- sodium
1/2 cup vegetable oil
1/2 cup + 2 Tbsp. chili powder
1/4 cup + 2 Tbsp. cumin
1/4 cup + 2 Tbsp. granulated garlic
2 Tbsp. paprika
1 Tbsp. cinnamon
2 #10 cans tomatoes, canned, crushed
11/2 gal. water
4 lb., 2 oz. cheddar cheese, shredded

Per Serving 266 cal., 13 g pro., 11 g fat, 6 g sat. fat, 29 g carb., 7 g fiber, 438 mg sod., 3 g sugars

Meal Pattern 2 oz.-eq. meat/meat alternate OR 1 oz.-eq. meat/meat alternate + 1/4 cup beans/pulses/legumes, 3/8 cup vegetables (red/orange), 1/8 cup vegetables (other), 1/8 cup vegetables (additional)

1 Heat the oil in a kettle or skillet over medium heat. Once the oil is shimmering, add the sweet potatoes and sauté for 6 - 8 minutes.

2 Add the onions and bell peppers and continue cooking for approximately 8 to 10 minutes until the onions are translucent and the sweet potatoes begin to soften.

3 Add the chili powder, cumin, garlic, paprika and cinnamon and cook, stirring frequently, for 30 seconds.

4 Add the tomatoes, both types of beans and water and stir to combine. Bring to a boil, then reduce to a simmer. Simmer, uncovered, for 20 to 25 minutes.

Nutritional and Meal Pattern Analyses: Rebecca J. Polson, CC, SNS, Instagram: @ChefRebeccaK12

*Notes: If using frozen sweet potatoes, thaw in the refrigerator and add in Step #4.

This month's digital extras include a recipe for African Peanut Stew, suggestions for creating a Top-Your-Own-Chili bar plus a short history of the mysterious chili-and-cinnamon-roll phenomenon.

Recipes published in School Nutrition have not been tested by the magazine or SNA in a school foodservice setting, except for certain “Kitchen Wisdom” selections, which are evaluated by a volunteer pool of operators. When available, nutrient analyses are provided by the recipe source. The specific brands used may make a difference in nutritional breakdown and meal pattern crediting. Required ingredients, preparation steps and nutrient content make some recipes more appropriate for catering applications or adult meals. Readers are encouraged to test recipes and calculate their own nutrition analyses, meal patterns and HACCP steps.

2. Split each biscuits in half. Place ½ cup of prepared taco meat on the bottom half of each biscuit.

*Notes: Instead of a prepared taco meat product, Bridgford offers a recipe to make your own at the website address listed above.