Cajun Chili with Pasta
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 Pound package macaroni pasta | May use whole grain |
| 2 Pounds ground lean turkey, beef or chicken | |
| 1 Cup onion | Washed, peeled and diced |
| 2 Cloves garlic | Washed, peeled and minced |
| 2 Tablespoons oil | |
| 2 (14-1/2 oz.) Cans Cajun style stewed tomatoes | No added salt variety |
| 1 (15 oz.) Can tomato sauce | No added salt variety |
| 3 Tablespoons chili powder | |
| 1 Tablespoon ground cumin | |
| 1 Tablespoon paprika | |
| 1/2 Teaspoon salt |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Cook pasta according to directions on the package. | |
| 2 | Drain. | |
| 3 | In a large saucepan over medium heat, cook and stir turkey, onion and garlic in oil until turkey is no longer pink. | Meat must reach 165 degrees. |
| 4 | Add remaining ingredients except pasta; mix well. | |
| 5 | Bring to boil and reduce heat and simmer covered 45 minutes. | |
| 6 | Stir pasta into chili; heat thorough. |
Notes:
Time Temperature Sensitive food. Food safety Standards: hold food for service at an internal temperature above 140° F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41° F. Follow proper cooling procedures. Store leftovers in a tightly sealed, labeled and dated container. Use leftover within 72 hours if stored in refrigerator or 30 days if stored in the freezer. Reheat leftover product quickly (within 2 hours) to 165 degrees F for 15 seconds. Reheat left over product only once; discard if not used. Cold holding at 41°F or colder or using time alone (less than four hours). Always wash hands and wash and sanitize counter tops utensils and containers between steps when working with raw meat.
Special Diets:
Texture Modified Diets: Tip: Use pasta that is the appropriate particle size.
Soft & Bite Size: (aka Bite size) Food particle size ½ inch (~width of standard fork) Food must be moist. Cut foods with a knife to a ½” particle size prior to mixing. Moisten with broth as needed.
Chopped: Food particle size ¼ inch (~ ½ width of standard fork) Food must be moist. Chop foods with a knife to 1/4” particle size prior to mixing. Moisten with broth as needed.
Minced and Moist:(aka Minced/Mechanical Soft/Ground) Food particle size 1/8 inch (fits through prongs of standard fork) Food must be moist. Use a food processor to grind food particles into 1/8 inch prior to mixing. Moisten with broth as needed.
Pureed: Smooth and cohesive. Use a food processor to puree to a smooth consistency. Foods are processed by grinding and then pureeing them. May add broth or sauce to puree. Do not add to much liquid. Puree should still hold its shape. Must not be firm or sticky. Puree foods while still hot. Appearance should be smooth like pudding.
. Serve ½ c pasta and ½ c. meat mixture separately.
Therapeutic Modified Diets:
Lowfat: No changes needed
Diabetic/No added Sugar/No Conc. Sweets/Calorie Controlled: No changes needed
Bland/Anti Reflux: Use alternate menu item.
Liberal House Renal: Omit the tomato sauce, salt and cajun style stewed tomatoes.
No Added Salt: No changes needed
2 Gram Sodium: Omit the cajun style stewed tomatoes, tomato sauce and salt.
Gluten Free: Use gluten free pasta and ensure that the stewed cajun tomatoes are gluten free.
Allergy Alerts: When an “X” is present, this indicates the allergen is present.
Always read all food labels to ensure allergens are not present.
| Wheat | Milk | Eggs | Fish Shellfish | Soy | Peanuts/Nuts | Other |
| X | X |
Key: SF= Salt Free D= Diet or Sugarfree LF = Lowfat FF = Fat Free GF = Gluten Free
