CALICO CHILI

Calico Chili image

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

Ingredients

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

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.