2 carrots, diced
2 celery stalks, diced
1 onion, diced
1 lb. small red potatoes
1 sm. bunch broccoli
1 tbsp. chili powder
1 1/2 tsp. salt
1/4 to 1/2 tsp. ground red pepper
1 (17 oz.) can tomatoes
1 (12 oz.) can corn
1/4 c. tomato paste
1 (15 oz.) can red kidney beans, drained
1 (12 oz.) can beer or non-alcoholic beer

In 5 quart Dutch oven, cook carrots and onions and celery, about 15 minutes. Cut potatoes and broccoli in bite size pieces. Add to other vegetables. Add spices, cook 1 minute. Then mix in tomatoes, corn, beer, and paste. Heat to boiling. Reduce heat cover, simmer about 30 minutes, stir occasionally. Add beans, heat and serve. 325 calories, 7 g. fat, 0 cholesterol, 1185 sodium.