Potato-Broccoli Chili Recipe
Ingredients
| Water/Nonfat chicken broth / vegetable broth | 1⁄4 Cup (4 tbs) | |
| Diced yellow summer squash | 1 Cup (16 tbs) | |
| Diced green bell pepper | 1⁄2 Cup (8 tbs) | |
| Diced red onion | 1⁄2 Cup (8 tbs) | |
| Potatoes | 3 , diced | |
| Broccoli florets | 1 1⁄2 Cup (24 tbs) | |
| Chili powder | 1 Tablespoon | |
| Cayenne pepper | 1 Pinch | |
| Chopped fresh tomatoes/Low-sodium canned tomatoes | 3 1⁄2 Cup (56 tbs) | |
| Corn kernels | 2 Cup (32 tbs) (Fresh, Frozen, Or Canned) | |
| Beer/Non alcoholic beer | 12 Ounce | |
| Low sodium tomato puree/Low-sodium tomato paste | 1⁄4 Cup (4 tbs) | |
| Home cooked pinto beans/Canned pinto beans | 2 1⁄2 Cup (40 tbs), drained, rinsed |
Nutrition Facts
Serving size: Complete recipe
Calories 3029 Calories from Fat 133
% Daily Value*
Total Fat 15 g22.6%
Saturated Fat 1.5 g7.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1326 mg55.2%
Total Carbohydrates 598 g199.3%
Dietary Fiber 143.5 g574%
Sugars 36.2 g
Protein 121 g241.8%
Vitamin A 367.8% Vitamin C 901.8%
Calcium 56.3% Iron 114.5%
*Based on a 2000 Calorie diet
Directions
Add yellow summer squash, green pepper, and red onion.
Cook and stir for 10 minutes or until vegetables are tender.
Add potatoes, broccoli, chili powder, cayenne pepper, tomatoes, corn, beer, and tomato puree or paste.
Bring to a boil.
Reduce heat, cover, and cook over low heat for 25 minutes.
Add beans and cook for 10 more minutes.
Chef
