You are here

Lone Star Where'S The Beef? Chili

chef.expert's picture
Ingredients
  Nonstick olive oil cooking spray 1
  Garlic 2 Clove (10 gm), minced
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped bell peppers 1⁄2 Cup (8 tbs) (green and red)
  Vegetable broth/Fat-free reduced-sodium chicken broth 1 Cup (16 tbs)
  Sliced zucchini 1 Cup (16 tbs)
  Sliced yellow squash 1 Cup (16 tbs)
  Canned tomatoes 15 Ounce (ready-cut, 1 can)
  Canned tomato sauce 8 Ounce (1 can)
  Canned pinto beans 15 Ounce, drained and rinsed (1 can)
  Canned kidney beans 15 Ounce, drained and rinsed (1 can)
  Dark beer 12 Ounce (1 can)
  Ground cumin 1 Teaspoon
  Chili powder 1⁄2 Teaspoon
  Paprika powder 1⁄2 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Cayenne 1⁄4 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon (to taste)
  Balsamic vinegar 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Chopped fresh cilantro 1⁄4 Cup (4 tbs)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Bean
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
8

Rate It

Your rating: None
4.303125
Average: 4.3 (16 votes)