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Calico Chili

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.
  • Total Time
    Prep: 15 min., CooK: 25 min.
  • Makes
    8-10 servings (10 cups)


  • 1 pound ground beef
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 2 garlic cloves, minced
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 cup cooked rice
  • 1 cup diced zucchini, optional
  • 1 cup water
  • 2 tablespoons cider vinegar
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon chili powder
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon each dried oregano, thyme and rosemary, crushed
  • Salt and pepper to taste


  • In a Dutch oven, cook the beef, green pepper, onion, celery and garlic over medium heat until no longer pink; drain.
  • Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened and heated through, stirring occasionally.
Nutrition Facts
1 cup: 229 calories, 5g fat (2g saturated fat), 22mg cholesterol, 456mg sodium, 30g carbohydrate (7g sugars, 7g fiber), 16g protein.

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  • nashvilledeb
    Oct 5, 2010

    Fantastic recipe that I make at the beginning of every Fall season. Even though it does contain chili powder, to me it is more like a soup or stew. The zucchini really adds great flavor and it does freeze well. You could add a side of French bread, but the stew itself is very filling.

  • coreena
    Nov 5, 2008

    different has corn rice and zuc