Try this Lone Star "Where the Beef" Chili recipe, or contribute your own.Suggest a better description
>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 firstname.lastname@example.org (Beverly Manning) on Jun 26, 1997
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|Serving Size: 1 Serving (251g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 13 (14%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 1200.9mg||41 %|
|Potassium 886.7mg||23 %|
|Total Carbohydrate 18.8g||6 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 14.1g|
|Protein 4.2g||6 %|
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Calories per serving: 92
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