Recipe - Lone Star Where The Beef Chili

Nonstick olive oil cooking
spray
2 Coves garlic, minced
One half cup Each chopped onion and
chopped green and red bell
peppers
1 cup Vegetable broth or fatfree
reducedsodium chicken
broth
1 cup Each cut or sliced up zucchini and
yellow squash
1 cn ( 15 oz. ) readycut
tomatoes
1 cn (8 oz.) tomato sauce
1 cn (15 oz.) each pinto beans
and kidney beans, drained
and rinsed
1 cn (12oz.) dark beer
1 teaspoon Ground cumin
One half teaspoon Each chili powder and
paprika and dried oregano
One fourth teaspoon Each cayenne and freshly
ground black pepper, or to
taste
2 tablespoon Balsamic vinegar
One half teaspoon Salt
One fourth cup Chopped cilantro
Fatfree flour tortillas
(optional)

From Richard Simmons Farewell to Fat Cookbook

1. Coat heavy saucepan or Dutchoven 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 mediumhigh. 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 eatlf.v097.n163 by bmann@jcn1.com
(Beverly Manning) on Jun 26, 1997