Chunky Beef & Vegetable Chili
Source of Recipe
Cooking Light, March 1995, page 170
List of Ingredients
3/4 pound ground chuck
2 cups sliced mushrooms
1 cup chopped onion
1 cup diced yellow bell pepper
3 cloves garlic crushed
2 1/2 cups diced zucchini
1 1/2 cups water
1 cup diced carrot
2 1/2 tablespoons chili powder
1 tablespoon sugar
2 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot sauce
32 ounces kidney beans 2 cans drained
29 ounces no-salt-added whole tomatoes 2 cans undrained and coarsely chopped
16 ounces no-salt-added tomato sauce 2 cansRecipe
Cook the meat, mushrooms, onion, bell pepper, and garlic in a large Dutch oven over medium-high heat until browned, stirring to crumble. Drain mixture, and return to pan.
Add remaining ingredients, and bring to a boil. Partially cover, reduce heat, and simmer 1-1/2 hours or until thickened, stirring occasionally. Yield: 3 quarts (serving size: 1-1/2 cups).]
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