Meaty Vegetable Chili Recipe

Meaty Vegetable Chili Recipe

Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 158
  • Fat:
  • 4 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 27 mg
  • Sodium:
  • 406 mg
  • Carbohydrate:
  • 18 g
  • Fiber:
  • 4 g
  • Protein:
  • 13 g


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Meaty Vegetable Chili

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SERVINGS: 16

CATEGORY: Soup

METHOD: Stovetop - One-Dish

TIME: Prep: 20 min. Cook: 1 hour 20 min.

Ingredients:

  • 1 pound beef stew meat, cut into 1/2-inch cubes
  • 1/2 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 1 to 2 tablespoons vegetable oil
  • 3-1/2 cups water
  • 3 medium carrots, cubed
  • 2 zucchini, cubed
  • 2 tomatoes, cubed
  • 1 medium onion, chopped
  • 1 medium turnip, cubed
  • 1 green or sweet red pepper, chopped
  • 2 cans (30 ounces each) dark red kidney beans, rinsed and drained
  • 1 bottle (12 ounces) chili sauce

Directions:

In a large Dutch oven, brown beef and chicken in oil over medium-high heat; drain.
    Add the water, carrots, zucchini, tomatoes, onion, turnip and green or red pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour or until beef is tender. Add beans and chili sauce; simmer 15 minutes longer. Yield: 16 servings (4 quarts).

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