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Chili, Lone Star "Where The Beef"
Nonstick olive oil cooking spray
2 cloves garlic -- minced
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 cup vegetable broth or reduced-sodium chicken broth
1 cup zucchini -- sliced
1 cup yellow squash -- sliced
15 ounces canned tomatoes -- diced
8 ounces tomato sauce
15 ounces canned pinto beans -- rinsed and drained
15 ounces canned kidney beans -- rinsed and drained
12 ounces dark beer -- (12oz.)
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon dried oregano -- or fresh
1/4 teaspoon cayenne
1/4 tsp freshly ground black pepper -- or to taste
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 cup cilantro -- chopped
Fat-free flour tortillas -- optional
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
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