Homemade Butternut Squash Vegetable Chili

Directions

• Dice onion, green pepper, and butternut squash.
• In large pot, heat oil and sauté onions, green peppers, butternut squash and minced garlic for 2-4 minutes.
• Add (drained) beans, diced tomatoes, and spices. Stir well. Cook for 1-2 minutes.
• Add tomato paste and water. Bring to boil over medium-high heat. Reduce heat. Simmer uncovered for 10 minutes.
• Cook for an additional 10 minutes.
• Pour into serving bowls.
• Serve 1 cup chili with 1oz (1/4 C) cheese.
• HACCP
• Food prep areas, Equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking.
• Assemble all ingredients, utensils, etc. to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross contamination.
• CCP: Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use.
• Use clean pair of gloves when handling product. Replace gloves after handling any other object.
• CCP: Record time and internal temperature of product when received on daily log.
• CORRECTIVE ACTION HOT FOOD All cooked food items being held for service that drop below 140° degrees must be removed from service until such time as they are reheated to 165° degrees. Any food not eaten after reheating must be discarded.
• Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140° F.
• CORRECTIVE ACTION HOT FOOD All cooked food items being held for service that drop below 140° degrees must be removed from service until such time as they are reheated to 165° degrees. Any food not eaten after reheating must be discarded.
• Maximum holding time is two (2) hours. Discard product after maximum holding time is reached. Do not reheat product.