Lone Star Where'S The Beef? Chili Recipe

Summary

Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexAverageServings8
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Nonstick olive oil cooking spray1
 Garlic2 Clove (10 gm), minced
 Chopped onion1⁄2 Cup (8 tbs)
 Chopped bell peppers1⁄2 Cup (8 tbs) (green and red)
 Vegetable broth/Fat-free reduced-sodium chicken broth1 Cup (16 tbs)
 Sliced zucchini1 Cup (16 tbs)
 Sliced yellow squash1 Cup (16 tbs)
 Canned tomatoes15 Ounce (ready-cut, 1 can)
 Canned tomato sauce8 Ounce (1 can)
 Canned pinto beans15 Ounce, drained and rinsed (1 can)
 Canned kidney beans15 Ounce, drained and rinsed (1 can)
 Dark beer12 Ounce (1 can)
 Ground cumin1 Teaspoon
 Chili powder1⁄2 Teaspoon
 Paprika powder1⁄2 Teaspoon
 Dried oregano1⁄2 Teaspoon
 Cayenne1⁄4 Teaspoon
 Freshly ground black pepper1⁄4 Teaspoon (to taste)
 Balsamic vinegar2 Tablespoon
 Salt1⁄2 Teaspoon
 Chopped fresh cilantro1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size

Calories 154 Calories from Fat 12

% Daily Value*

Total Fat 1 g2%

Saturated Fat 0.1 g0.51%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 792.6 mg33%

Total Carbohydrates 29 g9.8%

Dietary Fiber 8 g32%

Sugars 6.8 g

Protein 7 g14.7%

Vitamin A 26% Vitamin C 46.4%

Calcium 10.1% Iron 13.8%

*Based on a 2000 Calorie diet

Directions

1. Coat heavy saucepan or Dutch oven with cooking spray. Heat over medium heat. Add garlic and onion. Cook, stirring, 3 minutes, until slightly softened. Add green and red bell peppers. Cook 2 minutes, adding splashes of broth as needed to prevent sticking.
2 Add zucchini, yellow squash, and remaining broth. Cook 2 minutes. Add tomatoes, tomato sauce, beans, and beer. Turn heat to medium-high. Add cumin, chili powder, paprika, oregano, cayenne, and black pepper. Reduce heat. Simmer, uncovered, 30 minutes.
3. Stir in vinegar, salt, and cilantro. Remove from heat. Serve with tortillas, warmed according to the package directions, if desired.
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