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Extra Hearty Veggie Chili Recipe

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This recipe for Extra Hearty Veggie Chili, by , is from BOUNTIFUL GOODNESS From Our Kitchens to Yours, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Betty Fussell


1 lb. extra lean ground sirloin
1 medium onion, diced
1 c. green bell pepper strips
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
1 (15 oz.) can tomato sauce
1 (15.5 oz.) can kidney beans
2 T. chili powder
2 T. paprika
1 tsp. ground black pepper
1/2 bag frozen mixed vegetables,
carrots, cauliflower and broccoli

Heat a large non-stick skillet over medium-high heat. Add the ground meat, onions and green pepper, cook 3 minutes, and turn heat down to medium. Stir occasionally while continuing to cook. Turn down heat to medium-low and add the garlic. Continue to cook about 3 more minutes or until the meat is thoroughly browned. Add the tomatoes, beans, and seasonings. Mix well and allow to simmer for about 5 minutes. Then add the frozen vegetables. Continue to simmer for about 1 hour. If chili starts to get really thick, add some water or more tomato sauce. Makes 8 servings.




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