Rich Meaty Vegetable Chili Recipe

Rich Meaty Vegetable Chili Recipe
Rich Meaty Vegetable Chili Recipe photo by Taste of Home
Publisher Photo

Rich Meaty Vegetable Chili Recipe

Be the first to add a review
Publisher Photo
This chili is wonderfully flavorful with many different vegetables and meats. It is perfect to make sure your kids get their servings of vegetables. They will think it is so delicious and not know it is good for them.—Ed Horkey, Ahwatukee, Arizona
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour 20 min.
MAKES:
16 servings
TOTAL 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).
Originally published as Meaty Vegetable Chili in Reminisce Extra October 1993, p45

Nutritional Facts

1 cup: 158 calories, 4g fat (1g saturated fat), 27mg cholesterol, 406mg sodium, 18g carbohydrate (7g sugars, 4g fiber), 13g protein.

  • 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
  1. In a large Dutch oven, brown beef and chicken in oil over medium-high heat; drain.
  2. 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).
Originally published as Meaty Vegetable Chili in Reminisce Extra October 1993, p45

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRich Meaty Vegetable Chili

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review