Chunky Beef And Vegetable Chili Recipe

  
      Yield: 8 Servings
 
    3/4 lb chuck,Ground
      2 c  mushrooms,Sliced
      1 c  onion,Chopped
      1 c  yellow bell pepper,Diced
      3    cloves garlic --,Crushed
  2 1/2 c  zucchini,Diced
  1 1/2 c  water
      1 c  carrot,Diced
  2 1/2 T  chili powder
      1 T  sugar
  2 1/2 t  cumin,Ground
  1 1/2 t  oregano,Dried
    1/2 t  salt
    1/4 t  pepper
    1/4 t  hot sauce
     32 oz kidney beans -- (2 cans)
      1    drained
     29 oz no-salt-added whole tomatoes
      1    (2 cans)
      1    and coarsely,Undrained
      1    chopped
     16 oz no-salt-added tomato sauce
      1    (2 cans)

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.

Chunky Chicken Chili
 
      Yield: 1 Servings
 
      1 lb chicken breast meat -- cut
      1    bite-sized pieces
      1 c  onion --,Chopped
    1/2 c  celery --,Sliced
    1/2 c  carrots --,Sliced
      2    cloves garlic --,Minced
      1 c  fresh tomato salsa
     28 oz can tomatoes
     28 oz can water
      3 t  chili powder
    1/2 t  cumin
    1/3    bag garbanzo beans (soaked)
      1    green pepper --,Chopped
      4    chicken boullion cubes
      1    <<<or>>>
      2 cn chicken broth -- salt/pepper
      1    to taste

Brown chicken, onions, garlic. Add all tomatoes, water, and beans
and simmer 30 min. Add all other ingredients and simmer until beans
and vegetables are tender.

Chunky Vegetarian Chili
 
      Yield: 11 Servings
 
      1 md green pepper,chopped
      1 md onion,chopped
      3 cl garlic,minced
      1 T  cooking oil
      2 cn mexican stewed tomatoes
           -undrained,(14 1/2 oz. ea.)
      1 cn kidney beans,rinsed drained
           - (16 oz,.)
      1 cn pinto beans,rinsed drained
           -(15 oz.,)
      1 cn whole kernel corn,drained
           -(11 oz.)
  2 1/2 c  water
      1 c  long grained rice,Uncooked
      1 T  to 2 tb chili powder
  1 1/2 t  cumin,Ground

In a Dutch oven, saute green pepper, onion and garlic in oil until
tender. Stir in all remaining ingredients; bring to a boil. Reduce
heat; cover and simmer for 25-30 minutes or until rice is cooked,
stirring occasionally. If thinner chili is desired, add additional
water. Serves 11.