Skinny chili
8 servings
Ingredients
| Quantity | 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 |
| Liquid | ||
| 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 | ||
Directions
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