Meaty Vegetable Chili
A hearty and flavorful chili filled with tender beef, chicken, and fresh vegetables, perfect for comforting family dinners and cold weather gatherings.
Ingredients
Instructions
- In a large Dutch oven, brown the beef stew meat and boneless chicken in oil over medium-high heat.
- Drain excess oil and add water, carrots, zucchini, tomatoes, onions, turnip, and green or red pepper; bring to a boil.
- Reduce heat and simmer for 1 hour, or until the beef is tender.
- Add beans and chili sauce; simmer for an additional 15 minutes.
Tips & Substitutions
For added flavor, consider using a mix of spices such as cumin, chili powder, and paprika. If you prefer a spicier chili, add diced jalapeños or a dash of hot sauce. For a healthier version, substitute half the beef with lentils or black beans. You can also use leftover vegetables or swap out the chicken for turkey for a leaner option.
Serving Suggestions
Serve your chili hot, garnished with fresh cilantro or shredded cheese. It pairs wonderfully with cornbread or over cooked rice for a filling meal. For a lighter option, try serving it with a side salad. This dish also complements perfectly with the comforting flavors of Chicken A La King(Microwave).
Storage & Reheating
Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally, until heated through. For longer storage, consider freezing portions in freezer-safe bags for up to 3 months. Thaw in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Meaty Vegetable Chili contains roughly 593 calories, with 4g protein, 23g carbohydrates, and 56g fat. It is an excellent source of vitamin A (60% of the Daily Value) and vitamin C (24% of the Daily Value), and a good source of dietary fiber and potassium. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili vegetarian?
Yes, you can easily adapt this recipe to be vegetarian by omitting the meat and adding more beans and vegetables. Consider using black beans, kidney beans, or chickpeas for protein. Additionally, you can enhance the flavor with vegetable broth instead of water.
How can I thicken my chili?
If you find your chili too thin, you can thicken it by mashing a portion of the beans and stirring them back into the pot. Alternatively, simmer uncovered for a longer time to allow some of the liquid to evaporate. Adding cornmeal or a cornstarch slurry can also help achieve the desired thickness.
What kind of beans should I add to the chili?
Popular choices for chili include kidney beans, black beans, or pinto beans. You can use canned beans for convenience, just be sure to rinse them before adding to remove excess sodium. For a unique flavor, consider adding lentils, as they cook quickly and will complement the other ingredients well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).