Lone Star "Where the Beef" Chili
|Nonstick olive oil cooking|
|1 cn(12oz.) dark beer|
|2 tbBalsamic vinegar|
|1 cn(8 oz.) tomato sauce|
|1 cn( 15 oz. ) ready-cut|
|1/2 cEach chopped onion and|
|1/4 cChopped cilantro|
|1 tsGround cumin|
|2 Coves garlic, minced|
|1 cVegetable broth or fat-free|
|1/2 tsEach chili powder and|
|1/4 tsEach cayenne and freshly|
|1 cEach sliced zucchini and|
|1 cn(15 oz.) each pinto beans|
|Fat-free flour tortillas|
Lone Star "Where the Beef" Chili Preparation
>From Richard Simmons Farewell to Fat Cookbook 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. Makes 6 servings 207 cal.; 11g protein; 1 g fat (4% fat); 37g carb.; 637mg sodium; 0mg cholesterol Posted to Digest eat-lf.v097.n163 by email@example.com (Beverly Manning) on Jun 26, 1997
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