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Chili Stew Recipe

Chili Stew Recipe

6 servings



1 pound lean ground beef

1 cup coarsely chopped onion

1/2 cup coarsely chopped red bell pepper

1/2 jalapeno chili, finely chopped

2 cloves garlic, minced

1 can each: reduced-sodium chunky tomato sauce, rinsed, drained red kidney beans

3 cups reduced sodium-tomato juice

2 cups each: chopped celery, cubed butternut squash

1 cup each: cubed zucchini, sliced mushrooms

1 1/2 teaspoons each: chili powder, ground cumin

Salt and pepper, to taste

6 lime wedges


Cook ground beef in lightly greased Dutch oven until browned, about 8 minutes, add onion, bell pepper, jalapeno, chili, and garlic. Saute until tender, 8 to 10 minutes. Add remaining ingredients, except salt, pepper and lime wedges, heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, about 15 minutes, cook uncovered until stew is desired consistency, 15 to 20 minutes. Season to taste with salt and pepper, squeeze lime wedge into each bowl of stew.

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