Lone Star Where'S The Beef? Chili
|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|
|Freshly ground black pepper||1⁄4 Teaspoon (to taste)|
|Balsamic vinegar||2 Tablespoon|
|Chopped fresh cilantro||1⁄4 Cup (4 tbs)|
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.