Potato-broccoli Chili
1 cup diced yellow summer squash
1/2 cup diced green bell pepper
1/2 cup diced red onion
3 potatoes, diced
1 1/2 cups broccoli florets
1 tablespoon chili powder
Pinch of cayenne pepper
3 1/2 cups chopped fresh or low-sodium canned tomatoes
2 cups fresh, frozen, or canned corn kernels
12 ounces beer or non alcoholic beer
1/4 cup low-sodium tomato puree or tomato paste
2 1/2 cups home-cooked or canned pinto beans, drained and rinsed
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