Skinny chili

Yield: 8 servings

Measure Ingredient
½ pounds Red bell pepper, stemmed,
Seeded and deribbed
½ pounds Yellow onions, peeled and
Cut into 2 inch chunks
2 Cloves of garlic, smashed
And peeled
2 cups Canned Italian tomatoes with
1 pounds Lean ground beef
2 teaspoons Ground cumin
2 teaspoons Oregano
1 tablespoon Chili powder
¼ teaspoon Hot red pepper sauce
½ teaspoon Kosher salt (optional)
2 teaspoons Cider vinegar
Freshly ground black pepper
To taste

1.Finely chop pepper, onion, and garlic in a food processor. Scrape into a 13x10x2" oval dish and stir in tomatoes, breaking up any whole tomatoes. Cover tightly with microwave plastic wrap. Cook at 100% for 9 minutes (in a 650-700 watt oven). Prick plastic to release steam.

2.Remove from microwave. Uncover carefully and stir in beef and remaining ingredients except vinegar and black pepper. Cover tightly

with microwave plastic wrap. Cook at 100% for 5 minutes. Prick plastic.

3.Remove from oven and uncover. Stir in vinegar and pepper to taste.

Stir well, breaking up any large chunks of beef. Serve over baked potatoes or rice.

NUTRITIONAL ANALYSIS (PER ½ CUP SERVING): calories 186, fat 12g, sodium 244, protein 11g, carbo 7g, cholesterol 43mg

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