Veggie Beef Chili

• 1 pound lean ground beef (90% lean)
• 1 large onion, chopped
• 1 medium zucchini, diced
• 1 medium yellow summer squash, diced
• 1 medium sweet red pepper, chopped
• 1 can (15-1/2 ounces) hominy, drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
• 1 cup light beer or beef broth
• 1 can (4 ounces) chopped green chilies
• 1 tablespoon minced fresh parsley
• 2 garlic cloves, minced
• 2 teaspoons ground cumin
• 2 teaspoons dried coriander
• 1 teaspoon minced fresh cilantro
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper

1. In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the zucchini, yellow squash and red pepper; cook and stir until crisp-tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender.

ground beef, onion, zucchini, sweet red pepper, hominy, black beans, tomatoes, light beer, green chilies, parsley, garlic, ground cumin, dried coriander, fresh cilantro, chili powder, cayenne pepper

Taken from www.tasteofhome.com/recipes/veggie-beef-chili/ (may not work)