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Potato-Broccoli Chili

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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
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Slow Cooked
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy

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