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Meaty Vegetable Chili
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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
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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Printed from tasteofhome.com Oct 15, 2008Copyright Reiman Media Group, Inc © 2008 |