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    Chili Soup

    Nutritional Information

    Serving Size: 10 OZV
    Calories 246
    * Percent Daily Values (% Daily Value) are based on a 2,000 calorie diet.
    Amount Per Serving % Daily Value *
    Fat 8.7g 7%
    Saturated Fat 3.3g 17%
    Trans Fatty Acid 0.5g 1%
    Cholesterol 30.8mg 10%
    Sodium 889.4mg 37%
    Carbohydrates 24.6g 8%
    Dietary Fiber 7.1g 28%
    Total Sugars 8.4g
    Added Sugar 1.8g 4%
    Protein 15.7g 28%
    % Daily Value: Protein 28% Fat 7% Carbohydrates 8% Dietary Fiber 28% Cholesterol 10% Trans Fatty Acid 1% Vitamin A - IU 19% Calories 12% Saturated Fat 17% Added Sugar 4%
    INGREDIENTS:
    Chili Soup (Canned Kidney Beans (Red Kidney Beans, Water, Salt, Calcium Chloride, Disodium EDTA (To Preserve Color)), Water, Ground Beef (Beef), Tomato Filets (Vine-Ripened Fresh Tomatoes, Salt, Calcium Chloride, And Naturally Derived Citric Acid), Tomato Juice (Tomato Juice From Concentrate (Water, Tomato Concentrate), Salt, Vitamin C (Ascorbic Acid). ), Tomato Puree (Tomato Puree (Water, Tomato Paste), Water, Less Than 2% Of Salt, Citric Acid, Spice, Natural Flavors.), Chopped Onion, Chopped Green Pepper, Granulated Sugar (Sugar), Chili Powder (Chili Pepper And Other Spices, Salt, And Garlic Powder. ), Salt, Ground Cumin, Cayenne Pepper (Cayenne Pepper), Black Pepper)
    ALLERGENS:
    The information provided in these labels should be considered as approximations of the nutritional analysis of the food. The nutrient composition of food may vary due to genetic, environmental and processing variables: changes in product formulation, manufacturers data, cooking and preparation techniques.

    Please note: During specific periods of time (end of semester, prior to breaks) menus will be adjusted without notice to reduce waste.

    OZW means oz (ounces) by w (weight). To ensure that the nutrition information is correct, portions need to be by weight (w) or volume (v).

    Nutrition Tip: The Food and Nutrition Board Recommends That the Fat Content of the Diet Not Exceed 30% of Caloric Intake, That Less than 10% of Calories Should Be Provided from Saturated Fatty Acids, and That Dietary Cholesterol Should Be Less than 300mg/Day.

    Culinary Services will make every effort to serve items as listed in the menu during each meal period. Adjustments may be necessary without notice for a variety of reasons (reduce waste, product shortages from suppliers, etc.). We apologize in advance for any inconvenience. 

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