I developed this recipe myself when I was 16. It freezes well and almost tastes better the day after you make it. The variety of vegetables make it colorful to serve and give it the calico name.—Camille Gouldsborough, Grosse Isle, Manitoba.
Meet the Cook: Frankly, I never cared much for chili. But my husband, Pat, likes it. So I just played around with ingredients until I came up with one I enjoyed - this one!
Pat and I are the parents of a pair of sons and the grandparents of five.
-Sue O'Connor, Lucan, Ontario
My husband and I work together and arrive home at the same time. So I appreciate quick and easy dishes like this. The nacho cheese topping is a great addition to a tasty chili. - Sally Roos, Osakis, Minnesota