Potato-Broccoli Chili Recipe
If you have to cook for a family member who is on a Low Fat diet then Potato-broccoli Chili is one of the recipes you should give a try. You can serve Potato-broccoli Chili as a yummy Snack. Potato-broccoli Chili gets its taste from Vegetable. It is the dish you need to make when on a Low Fat diet. Include this Potato-broccoli Chili recipe in your most-liked list and make it as many times you wish to.
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.
