Arizona Skillet Chili

Arizona Skillet Chili

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A unique Chili Mac with a boost of nutrition. Arizona Skillet Chili contains wagon wheel pasta, masa and green peppers baked in chili with a cheddar crust.

Gage's LunchWell entrees meet all Wellness Requirements! Each serving is low fat, low saturated fat, has 0 grams of trans fats, less than 500 mg of sodium and 5 grams of fiber.




Basic Recipe Ingredients:

  • 1 #10 can LunchWell Arizona Skillet Chili
  • 2 1/2 lbs Cooked and Drained Ground Beef
  • 4 1/2 qts Boiling Water
  • 4 cups Tomato Puree
  • 4 cups Drained Whole Kernel Corn
  • 1/2 lb (8 oz) Shredded Reduced Fat Cheddar Cheese

Basic Recipe Directions:
STOVETOP OR STEAM KETTLE METHOD:

  1. In an appropriate steam kettle or pan, boil wagon wheel pasta in 4.5 quarts water for 8 minutes, or until al dente.
  2. Do not drain water! Add seasoning mix from pouch, ground beef, corn, and tomato puree. Stir to combine.
  3. Transfer to serving pans and top with reduced fat shredded cheddar cheese to melt.


    1. Yield: 31~3/4 cup (9 oz) servings

      Packaged Serving (grams): 48 g
      Finished Serving (Volume): 3/4 cup
      Finished Serving (oz): 9.6 oz
      Recipe Yield (per Can): 31
      Case Yield: 186

      Ingredient Statement:
      Wagon wheel pasta (semolina, enriched with iron and B vitamins [niacin, thiamin mononitrate, riboflavin, folic acid), sweet whey, corn masa (corn treated with lime), textured vegetable protein (soy protein concentrate, caramel color), chili powder, potassium chloride, spices, onion powder, natural beef flavor, garlic powder, sugar, potassium chloride, guar gum, xanthan gum, salt, jalepeno peppers."



Arizona Skillet Chili (LW2035) Nutritional Information
Pack: 6 / #10     Case Price: $108.76     Avg. $ / Serving: $0.58
Meal Components Met Per Serving:
Meat Component = 2oz of Protein Bread Component = 14.75g of Creditable Grain Vegetable Component = 1/4 cup of VegetablesHalf Vegetable Component = 1/8 cup of Vegetables
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Gage Foods, 454 Country Club Drive, Bensenville, IL 60106
800.323.0233
FAX: 630.595.6295
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