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.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8-10 servings (10 cups).
Number Of Ingredients 17
Steps:
- 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 : Calories 229 calories, Fat 5g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 456mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 7g fiber), Protein 16g protein.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Terius San andreas
[email protected]This chili is a great way to get your kids to eat their vegetables. My kids loved it and they didn't even realize they were eating vegetables.
Sabir Hissain
[email protected]I made this chili for a tailgate party and it was a huge hit. Everyone loved it and I got lots of compliments.
Pamela Burgess
[email protected]This chili was a bit too thick for my taste. I added some extra broth to thin it out and it was perfect.
Bakhraj Ali
[email protected]I'm not a big fan of beans, but I loved this chili. The beans were cooked perfectly and the flavors were amazing.
Inas Jemal
[email protected]This chili is the perfect comfort food for a cold winter day. It's hearty, flavorful, and satisfying.
Josh Corea
[email protected]I love that this recipe is so versatile. I've made it with different beans, vegetables, and spices and it's always turned out great.
Miguel Zamora
[email protected]This chili is a great way to use up leftover vegetables. I added some chopped carrots, celery, and onions to mine and it was delicious.
{_G_}_xX_{_Gaster_}_Xx_{_G_}
{_g_}_xx_{_gaster_}_xx_{_g_}[email protected]I'm on a low-carb diet and I made this chili with cauliflower rice instead of beans. It was a great way to get my chili fix without all the carbs.
Xochi Borrayo
[email protected]I'm a vegetarian and I made this chili without the beef. It was still really good! I added some extra vegetables to make up for the lack of meat.
Prime Don
[email protected]I made this chili in my slow cooker and it turned out great. The flavors had time to really develop and it was so tender and flavorful.
Shahzaib Majid
[email protected]This chili was a bit too spicy for me, but my husband loved it. I think next time I'll use less chili powder.
Ti' Shawna Hughes
[email protected]I'm not a huge fan of chili, but I thought this recipe was pretty good. The flavors were well-balanced and it wasn't too spicy.
Christopher Gideon
[email protected]This chili was just okay. It wasn't bad, but it wasn't anything special either. I think I'll try a different recipe next time.
Rj Rasel
[email protected]I made this chili for a party and it was a huge success. Everyone loved it! I especially liked the fact that it was so easy to make.
Suleekho Shire
[email protected]This chili was amazing! The flavors were so rich and complex. I loved the combination of beans, vegetables, and spices. I will definitely be making this again.
Ogwezi Favour
[email protected]I've made this recipe several times and it's always a hit. It's so easy to make and it's always delicious. I love that I can use whatever beans and vegetables I have on hand.
Julie Sylvester
[email protected]This was a great recipe! I made it for my family and they loved it. The flavors were perfect and it was the perfect amount of spice. I will definitely be making this again.