Potato-Broccoli Chili Recipe
Ingredients
1/4 cup water, nonfat chicken broth, or vegetable broth
1 cup diced yellow summer squash
1/2 cup diced green bell pepper
1/2 cup diced red onion
3 potatoes, diced
1 1/2 cups broccoli florets
1 tablespoon chili powder
Pinch of cayenne pepper
3 1/2 cups chopped fresh or low-sodium canned tomatoes
2 cups fresh, frozen, or canned corn kernels
12 ounces beer or non alcoholic beer
1/4 cup low-sodium tomato puree or tomato paste
2 1/2 cups home-cooked or canned pinto beans, drained and rinsed
Directions
Heat 1/4 cup water or broth in a large, heavy soup pot.
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.
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.
Questions, Comments and Reviews
By Same Chef
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